Coconut Chicken

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • 1 onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 large jalapeno chili, stemmed and halved
  • zest of 1 lemon, about 1 tablespoon
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 (3 to 3 1/2 pound) chicken, cut into small serving pieces, skin removed
  • 1 cup sliced carrots
  • Salt, to taste
  • 1 1/2 teaspoons Hot Madras Sambar Curry Powder
  • 1 (14-ounce) can unsweetened 'light' coconut milk
  • Fresh lemon juice, to taste
  • 1/2 to 1 cup loosely packed chopped fresh cilantro leaves
Directions

In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.


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    9 Reviews
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    This was very flavorful, fragrant and has quite a kick! This tasted like my favorite Thai curry chicken take-out dish. I added a chopped Roma tomato & avocado f or extra flavor and served it with roasted cauliflower. Yum!
    I followed this recipe as stated but used potatoes instead of carrots. I also couldn't find light coconut milk so used regular instead. It was flavorful but not as tasty as I expected.
    This dish has some great flavors and if you follow the recipe step by step then you should come out with a very flavorful and tasty ethnic dish. The only issue I had with this recipe was that after all the ingredients were put together you really can pass this one off as either Indian or Thai. To make mine taste a bit more "Indian" so to speak, I added a can of diced tomatoes instead of the carrots, I added more curry powder than the recipe asked for, I added some plain yogurt as well as a teaspoon of garam masala. I let it simmer on the stove for a good amount of time and have to say it was very delicious!!!
    This was a great recipe. The cilantro and lemon really added a lot of brightness and I liked the texture of the sauce--very rich and thick. I used a little Thai red curry paste and some curry powder, didn't use the carrots and added some crushed up cherry tomatoes instead, and used boneless skinless chicken breasts. If you don't like spicy foods, you might want to start with less jalapeno. I had an especially potent one and it was HOT-I loved it though! I didn't get a bitter flavor-I can't imagine anything in the recipe being bitter unless maybe the curry powder didn't get cooked enough or maybe lemon pith or seeds got in the sauce somehow. This recipe is definitely worth trying if you're craving Indian or Thai curry.
    Maybe I did something wrong, but I would not recommend this dish at all. This came out with a curiously bitter flavor yet bland flavor. There are plenty of other chicken curry recipes that are much tastier. I would not recommend this one.
    I loved the simplicity of this recipe, but still with alot of different flavors going on. Easy, healthy, and delicious!
    This dish is "dinner party" perfect. I made it with red pepper flakes instead of jalepeno and I used boneless, skinless breasts. Otherwise, I followed the recipe. Excellent!
    Wow, this recipe was so super simple and absolutly delicious. We had people over and tried it out and it was really easy and amazingly suprisingly good. Thanks for the great one!!!
    a wonderful wonderful recipe! a sweet spin off to curry chicken yet you still get the spice and the kick. leaves the nicest feeling on your tongue and the kids absolutely lap it up with rice!
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