Coconut Chicken Curry
Coconut milk, turmeric, cumin, tomato, ginger, onion, and garlic make quick work of flavor building and cubed chicken breast stays tender cooked in the coconut-y sauce. Serve with basmati rice, thinly sliced cucumber and/or scallion. Add a handful of spinach to the curry just before serving (let it wilt, but not too much).
- 2 tablespoons light-flavored olive oil
- 1 garlic clove, minced
- 1/2 white or yellow onion or 1 shallot, diced
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder (optional)
- 1 teaspoon ground ginger
- 1 pound boneless, skinless chicken breasts, cubed
- 2 teaspoons tomato paste or 1/2 pint cherry tomatoes, halved
- 1 can coconut milk
- Salt and freshly ground black pepper, to taste
- 1 large handful fresh spinach (optional)
In a saute pan, heat olive oil over medium heat. Add onions, cook for 6-8 minutes, until softened and transparent. Add garlic and let it cook for about 1 minute.
While the onions are cooking, cube the chicken breast and season liberally with salt and pepper. Set aside.
Add all the spices you're using to the pan with the onions and mix it all together well, coating the garlic and onions in the colorful spices and warming it all in the oil. About 2 minutes. Lower the heat if it seems the onions or garlic are browning too much. Add tomato paste, if using. (If using fresh tomatoes, you'll add those later.)
Add chicken to the pan and cook for about 5 minutes, browning the chicken and cooking until there's no pink visible. If using fresh cherry tomatoes, add them now.
Add coconut milk and stir to combine. Let the whole thing simmer, uncovered, for at least 10 minutes. Stir every so often. You're cooking the chicken through and somewhat reducing the coconut milk to a curry consistency. You can add warm water to the mix if it's too thick.
Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.