Creamy Coconut Chicken Curry
February 27, 2024 • 0 comments
Punchy melt-in-your-mouth creamy curry.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1 pound) Cubed Chicken Breast
- (1/2 tsp) Cumin
- (1/2 tsp) Cinnamon
- (1/2 tsp) Ground Cardamom
- (1/2 tsp) Black Pepper
- (1/2 tsp) Chili Powder
- (1/2 tsp) REAL SALT SHAKER - FINE
- (1 tsp) Ground Turmeric
- (1 tsp) Curry Powder
- (3 Tbsp) Coconut Oil
- (3) Garlic Cloves (minced)
- (1 (14 oz) can) Coconut Milk
- (1 tsp) Worcestershire Sauce
- (1/3 cup fresh or 1 Tbsp dried) Basil
- (1 Tbsp) Grated Ginger
- (2-3 cups) Cooked rice
Directions
This mouth-watering curry simply couldn't be more delicious or easy!
- Start by thawing your Polyface cubed chicken breast. Mix all your spices in a bowl and then thoroughly mix into the chicken, coating it well. Let the chicken and spices marinate for 10-30 minutes.
- Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add the garlic and cook for about one minute - until fragrant. Remove from the skillet and place in a medium-sized bowl.
- Add the remaining Tbsp of oil to the same skillet and add the chicken pieces. Cook for a few minutes, stirring.
- When cooked through, add the chicken to the bowl with garlic.
- Pour the coconut milk into the skillet. Cook on medium-high heat and stir until the sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce.
- Add the chicken and garlic back to the skillet along with the basil and ginger. Cook for 2 more minutes.
- Serve over rice. Spoon more of the curry sauce over the top and garnish with basil if desired.
