Coconut Curry Chicken
Coconut Curry Chicken takes around 55 minutes from beginning to end. For $1.75 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This main course has 317 calories, 26g of protein, and 23g of fat per serving. This recipe serves 2. If you have chicken broth, fresh cilantro, lime juice, and a few other ingredients on hand, you can make it. 8 people have made this recipe and would make it again. Not a lot of people really liked this Indian dish. It is brought to you by Allrecipes. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 54%, this dish is solid. If you like this recipe, take a look at these similar recipes: Coconut Curry Chicken, Chicken Coconut Curry, and Chicken Coconut Curry.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1/3 cup chicken broth
1/2 cup coconut milk
1 tablespoon curry paste, or more to taste
2 teaspoons chopped fresh cilantro
2 green onions, chopped
salt and ground black pepper to taste
1 tablespoon fresh lime juice
2 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
Equipment:
meat tenderizer
frying pan
Cooking instruction summary:
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve. Kitchen-Friendly View
Step by step:
1. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
2. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side.
3. Transfer the chicken breasts to a plate.
4. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently.
5. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes.
6. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.
Nutrition Information:
covered percent of daily need
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