Make Ahead

Chicken Coconut Curry

by:
April 28, 2011
0
0 Ratings
  • Serves 2-3
Author Notes

Insanely easy and very good.

Amounts listed are for 2 people with leftovers - you can adjust up or down to your preferences. You can add other vegetables to this as well - cauliflower, green beans, sweet potatoes, carrots - the possibilities are endless. You also can change or omit the protein.

—bostongal

What You'll Need
Ingredients
  • Olive Oil for Sauteeing
  • 2 Boneless Chicken Breasts
  • 1 Red Pepper, sliced
  • 1 Sweet Onion, sliced
  • 1 can diced tomatoes (fire roasted if on hand), drained
  • 1 can artichoke hearts in water, halved
  • 1 handful frozen edamame, optional
  • 2 teaspoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger (or fresh grated ginger to taste)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 can unsweetened coconut cream or milk
  • 1 sm container of Greek Yogurt
  • 1 handful chopped fresh cilantro
Directions
  1. Saute onion and red peppers in olive oil until softened.
  2. Add chicken and cook through.
  3. Add spices and cook for 1 minute to bring out flavors,then add tomatoes and artichoke hearts, coconut cream/milk and edamame if using - heat through.
  4. When heated through add yogurt and mix to combine - do not boil or the sauce will break & look curdled. Serve with rice of your choice and top with plenty of chopped cilantro.
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