Coconut Chicken Curry

Published 06/05 2014 06:56AM

Updated 06/05 2014 06:57AM

Coconut Chicken Curry

- 1 lb chicken breast, cubed
- 1 red onion, diced
- 3 gloves of garlic, ground or grated to paste
- 1 inch fresh ginger, ground to paste
- 1 fresh green chili, ground to paste
- 1 tablespoon each:  cumin seed, mustard, curry powder
- 6 cardamom pods
- 1 inch piece whole cinnamon stick
- 1 bay leaf
- 2 dried red chilis
- 1 can coconut milk
- 2 tablespoons coconut oil
- salt and pepper to taste

- Heat oil on low heat and add mustard and cumin seeds, cook until seeds start popping
- Add cinnamon stick, cardamom pod, red chili and cinnamon and cook for 45 secs
- Add onion and sauté for 2 -3 min, until onion is translucent
- Add garlic, ginger and green chili season with salt and cook 45 sec
- Add curry powder and cook 30 sec
- Add coconut milk and bring to a simmer
- Add chicken breast and cover
- Cook for 15-20 minutes, until chicken is cooked and sauce is reduced to coat spoon, serve with fresh cilantro and steamed jasmine rice.

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