Friday, September 11, 2015

Recipe: Spicy Coconut Chicken Curry 

From Japanese style curry to the spicy Indian kind, I love how flavorful the dish is even if makes you overload your system with rice (because what's curry without some carbs, right?) For the longest time, I've always wanted to experiment with coconut milk and have thought about putting together a curry recipe with it and finally, I was able to accomplish this last night and it was a roaring success! 

Can you already smell the coconut and curry powder mix while looking at this image? 

1.5 lbs chicken tenders, cubed (you can also make this dish with chicken thighs!)
1.5 cans coconut milk 
1.5 potatoes, cubed
3 tablespoons curry powder
3 tablespoons butter
5 minced garlic
1 big onion 
2 tablespoons cayenne pepper (I actually added a bit more than this because we love it spicy!)
1 tablespoons crushed red pepper flakes
1 tablespoon brown sugar
Salt to taste
Olive oil

1. In a large pan, melt the butter under low heat. Once butter is melted, add in the 3 tablespoons of curry powder. Keep this mix under low heat. 

2. In a separate pan, heat olive oil, then sauté the onion and garlic until it's nice and soft. After that, add the cubed chicken tenders and sauté until it is lightly cooked. You will know it is ready when the outer parts are cooked and the inner are semi pinkish. Do not overcook it!

3. Add the onion, garlic and chicken mix to the large pan that contains the butter and curry powder mix and throw in the potatoes, cayenne pepper, crusted red pepper, salt and brown sugar. Under HIGH heat, allow everything to simmer. Once it is boiling, put back to medium heat. Cover and allow to cook for 30 minutes. 

4. Serve hot with basmati rice and watch your partner/husband/family/friend fall in love with you and your Chef Boyardi abilities.

I made a little more for lunch tomorrow!

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