Coconut Curry Chicken

This coconut curry chicken recipe is really quite simple, and as it’s something I make often, I thought I would share it with you, though it’s not in the least bit French. I dabbled with several variations until I found the perfect recipe, which ended up being an Epicurious recipe, and I only made slight modifications on that one. Instead of using crushed tomatoes, which I usually do, this one blends the ginger, onion, garlic mixture with the coconut cream before mixing it with the chicken to give even more taste. Brilliant! The result is divine.

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I added this much ginger (using my hand for size) and unless you’re really sensitive to the taste, even my kids thought it was perfect. And it just now occurred to me to mention that you need to peel the ginger before you mince it, in case you’re a ginger novice.

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I put the ginger, 6 cloves of garlic, and an onion in the Cuisinart and blended it all together. I then fried that in 2 tablespoons of coconut oil, although you could use a bland oil, like canola.

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When it started to stick, I just added some water rather than adding more oil. Then, when I had softened the ginger/garlic/onion mix, I stuck it back into the Cuisinart and added a can of coconut cream. I can’t remember the exact ounce / gram measurement of the coconut cream, but it’s the size of a Campbell soup can. (I know, I know – so scientific around here). I blended all that together.

I chopped up a yellow pepper (although I could have used red, orange, or even green if I’d had it) and stir-fried that in the skillet, which still had a little oil left.

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Then I chopped up about a pound and a half of chicken breast and stir-fried that too. I added a tablespoon of curry and a teaspoon of cumin, a teaspoon and a half of salt and another tablespoon of oil so it wouldn’t stick.

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When the chicken was thoroughly cooked, I added the coconut cream mixture and let that simmer for another ten minutes or so.

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Now here’s an optional step. You can add 2-4 teaspoons of sugar. I added four, and though it’s not the healthiest version of the dish, it’s quite appreciated by everyone who tastes it. So feel free to leave it out or to add it.

The original recipe called for mustard seeds and spinach and cashew nuts. I did add crushed, salted cashew nuts on top.

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And I made some broccoli on the side. If you need tips on making rice in a saucepan, have a look at my rice tutorial here.

And that’s it! A 20-minute mega-delish meal that your family will (probably) love. I had to stick the probably in there because you just never know with kids.

How are you guys? I’m slow these days. Writing and recuperating from more seasonal illness (sigh). But it’s always nice to be able to share something new here.

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Oh yikes, speaking of sharing, I almost forgot! If you’d like to read my memoir (and have not yet done so), it’s on sale for .99 this week instead of $4.99. I’ll put the links below.

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Available on Amazon US, Amazon UK, and Amazon CA.

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NOTE: My recipe plugin is not working right now, so here are the ingredients:

1.5 lbs chicken (about 850 gram), cut in pieces

ginger, as shown, 6 cloves garlic, 1 onion minced finely.

Cook the ginger, garlic, onion in 2 tablespoons oil (canola or coconut).

Return it to Cuisinart and add a can of coconut cream. Blend together.

Chop a pepper and fry it, then add the chicken and another tablespoon of oil and fry that.

Season it with a tablespoon curry, a teaspoon cumin, and 1.5 teaspoon salt.

When it’s cooked, add the coconut sauce and simmer another 10 minutes.

Optional: 2-4 teaspoons of sugar. Serve over rice.