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Minnette's Coconut Curry Chicken
Courtesy of Minnette
Servings: 4
Prep Time: 30 Min.
Cook Time: 1 Hr.
What you need:
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+ 8 Boneless skinless chicken thighs (excess fat trimmed)
+ 6 Large Carrots
+ 2 Green Bell Peppers
+ 3 Long Hot Peppers
+ 2 or 3 inches Fresh Ginger
+ 2 Large Onion
+ 4 Large Clove Garlic
+ 1 tbs Basil
+ 2 tbs Parsley
+ 1 1/2 tbs Curry Powder
+ 1/2 tsp Allspice
+ 2 tsp Pumpkin Pie Spice (love this it has ginger, clove, cinnamon & nutmeg)
+ 2 tbs Raw Sugar
+ Rotisserie Chicken Season enough to cover both sides chicken
+ 2 cans Goya Coconut Milk
+ 1 cup Chicken Stock or Coconut Water
+ Sea Salt
+ Fresh Cracked Pepper
+ Organic Coconut oil (to sear chicken/add sesame oil 4 extra flavor)
What to do:
This recipe can be made in one large deep skillet. First I season the chicken with salt pepper and the rotisserie chicken season on both sides and set aside. Then I peel and chop the carrots. I use a mandolin for quick & easy slicing and chopping. Then cut the peppers, onions, garlic & ginger. I use a microplane for the garlic and ginger super fast & easy. Place each in a separate bowl as they will go in the pot in a certain order. Next put the carrots in the pan add water to just above the carrots. Add sea salt, allspice, basil, and a 1 inch chunk of ginger you will remove. Bring to a boil reduce heat to med high and cook till almost done. Drain the carrots and set aside. Heat the coconut oil in the same pan and brown the chicken on both sides. Remove chicken and set aside. When it cools you can cut into one or two inch strips. Add the peppers & onions to the pan. Do Not Remove the brown bits in the pan that's flavor. Sauté the peppers and onions for several minutes then add the basil, parsley & curry powder. Now add the ginger & garlic and cook a couple minutes more. Add the parboiled carrots to the pan and the browned cut chicken. Add the coconut milk, chicken stock, sugar, & pumpkin pie spice and stir well. Taste for seasoning and add salt & pepper to taste if needed. Set to a very soft simmer uncovered to cook the chicken and carrots thru and thicken the sauce. Cook the rice, when it's done (20 minutes) dinner is served!