Coconut Chicken Curry

Total Time:
3 hr 30 min
Prep:
20 min
Inactive:
3 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 chicken breasts, diced into 1/2-inch pieces
  • 3 cloves garlic, chopped
  • 1 tablespoon rum
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 tablespoon sliced lemongrass
  • 1/2 cup coconut milk
  • 1 tablespoon curry powder
  • 2 teaspoons sesame oil
  • 1 hot pepper, chopped, optional
  • Cooked rice, serving suggestion
  • Freshly chopped cilantro leaves, for garnish
Directions

In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.

In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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