Recipe courtesy of Wendy Rahamut
Coconut Chicken Curry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 564
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 21
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 64
- Cholesterol
- 199
- Sodium
- 132
- Total: 3 hr 30 min
- Prep: 20 min
- Inactive: 3 hr
- Cook: 10 min
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
Freshly chopped cilantro leaves, for garnish
Cooked rice, serving suggestion
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.