Recipe Monday: Coconut Curry Chicken
The bitter cold is behind us but it’s still the season for warm entrees. If you like Indian and Asian cuisines, you’ll like this Lisa Fischer Original recipe. I tweaked a few things I found in other recipes to make this Recipe Monday worthy. I hope you like it as much I do!
Lisa’s Coconut Curry Chicken Recipe
1 tablespoon coconut oil
1 tablespoon butter
1 medium red onion, chopped
1 large shallot, minced
Kosher or Celtic sea salt
2 cloves garlic, minced
1 teaspoon freshly grated ginger
3 tablespoons curry powder
1 tablespoon garam masala (found at the Indian grocery stores)
2 tablespoons tomato paste
1 (13-ounce) can coconut milk
1/2 cup water
1 1/2 pounds boneless, skinless chicken breast, cut into 1″ pieces
Juice of ½ lime
Toasted slivered almonds
Cooked rice, for serving
In a large pot or high-sided skillet over medium heat, heat oil and butter. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes.
Add garlic, ginger, curry powder and the garam masala and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes.
Stir in lime juice and garnish slivered almonds. Serve hot with rice.
READ MORE: Recipe Monday: Creamy Beef Taco Soup