家常COCONUT CHICKEN CURRY做法，COCONUT CHICKEN CURRY食谱与做法

This Creamy CocoNUt Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! Forget take-out, this is about to become your new family favorite.
*** ingredients In Coconut Chicken Curry***
Chicken – Skinless, boneless and cubed up into bite sized pieces.
Olive oil – We want an oil to saute our sauteables in, I love the flavor from olive oil in a recipe like this but you can always also use something light like canola.
Spices – Just a bit of curry powder today, that’s all you need for this delicious dish!
Garlic – Fresh is always best but if jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
Onion – Chopped up and ready to be sautéed till perfectly translucent.
Tomatoes – We want a can of diced tomatoes and some tomato paste to get some of that perfect acidic flavor. I used fire roasted tomatoes because I just love, so if you’ve got them, use them.
Coconut milk – Just 1 can is all we need for a perfectly creamy, coconut-y curry.
Sugar – We need a hit of sweetness to combat all the acidic savory flavor we have going on. I just used some granulated white sugar.
Chicken broth – Low sodium so as to control the sodium content of our curry!
Seasoning – Salt and pepper to taste.

*** How To Store Leftover Chicken Curry***
Curry should be safely sealed in an airtight container and refrigerated for 3 days. If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.

用料  

COCONUT CHICKEN CURRY的做法  

1. All ingredients

2. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink.

3. 
   Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover with a lid. Turn the heat down and simmer for another 15 to 20 minutes.

4. Garnish and serve: Garnish with parsley and serve over rice.

5. Enjoy

6. Enjoy

小贴士

Curry should be safely sealed in an airtight container and refrigerated for 3 days.
If you want this curry to last, my advice is to freeze it. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Stir well while reheating.


Calories: 396kcal (20%)Carbohydrates: 13g (4%)Protein: 35g (70%)Fat: 23g (35%)Saturated Fat: 14g (88%)Cholesterol: 97mg (32%)Sodium: 532mg (23%)Potassium: 977mg (28%)Fiber: 2g (8%)Sugar: 7g (8%)Vitamin A: 228IU (5%)Vitamin C: 12mg (15%)Calcium: 58mg (6%)Iron: 4mg (22%)

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