Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.eatingwell.com/recipes/chicken_coconut_curry.html
What's in it
1 1/2 pounds boneless, skinless chicken breast, cut into bite-size cubes
6 teaspoons curry powder, divided
3/4 teaspoon salt, divided
2 tablespoons coconut oil or canola oil, divided
1 large yellow onion, chopped
1 tablespoon chopped garlic
1 14-ounce can “lite” coconut milk
1 14-ounce can reduced-sodium chicken broth
4 cups 1-inch chunks Yukon Gold potatoes (about 3 medium)
1 cup sliced carrots
1/2 cup chopped celery
3/4 cup frozen peas
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
How to cook it
- Place chicken in a medium bowl. Sprinkle with 1 teaspoon curry powder and 1/4 teaspoon salt; toss to coat. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken and cook, stirring once or twice, until mostly browned, 6 to 8 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 teaspoons curry powder and cook, stirring, until fragrant but not browned, 30 seconds to 1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 teaspoon salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes.
- Return the chicken to the pot and add peas. Increase heat to high and continue cooking until the chicken is cooked through, 4 to 5 minutes more. Remove from the heat and stir in cilantro and brown sugar.
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