Simple Coconut Chicken CurrySimple Coconut Chicken Curry

The recipe Simple Coconut Chicken Curry is ready in about 35 minutes and is definitely an outstanding gluten free and dairy free option for lovers of Indian food. This recipe serves 2 and costs $5.15 per serving. One serving contains 1036 calories, 71g of protein, and 65g of fat. If you have broccoli, coconut milk, curry paste, and a few other ingredients on hand, you can make it. It works well as a main course. 26992 people were impressed by this recipe. It is brought to you by Half Baked Harvest. Overall, this recipe earns a super spoonacular score of 100%. Similar recipes are How to Upgrade a Simple BLT to Your Favorite Summer Lunch with These 2 Simple Tricks, Kofat Curry/meat Ball Curry, and Meatball Curry (Kofta Curry).

Ingredients

Cooking Instructions

1. 01

   In a medium size pan over medium-high heat add peanut peanut oil. Toss the chicken with the curry powder and saute until cooked, about 5-8 minutes.

2. 02

   Remove from pan and set aside. In the same pan add more oil if needed and saute the broccoli, garlic and ginger. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.

3. 03

   Add the curry paste to the pan and stir it until it combines with the coconut milk. Slide back in the chicken and any juices. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly (about another 2 to three minutes). Sauce will thicken as the mixture cools. Watch it closely, you do not want it to get to thick!

4. 04

   Serve over white or brown rice.