Curry Chicken

Curry Chicken

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pantry staples like coconut milk and curry paste liven up simple chicken in the fast and flavorful weeknight meal.

  • 2 Pounds Boneless, Skinless Chicken Thighs
  • 1 Tablespoon Coconut Oil
  • 1/2 Cup Diced Onions
  • 2 Tablespoons Minced Garlic
  • 1 Serrano Chili Pepper (Finely Chopped)
  • 2 Tablespoons Green Or Red Curry Paste
  • 15 Ounces Coconut Milk
  • 1 Tablespoon Fish Sauce
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Cut chicken into 1/2-inch chunks.
  2. In medium-size pot heat coconut oil over a medium heat. Add onions. Cook 5 minutes until golden. Stir often. Add garlic and chili pepper. Cook 2 minutes. Add curry paste and cook 3 minutes until browned. Stir constantly.
  3. Stir in coconut milk, fish sauce, and chicken. Season with pepper. Cover and cook 8 to 10 minutes until chicken is cooked through.
  4. Remove from heat and serve with rice.
  5. Serves 4
  6. Note: You may use lite coconut milk if you wish.
  7. Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes
  8. "Work With What You Got!"
  9. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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