This dish is full of flavor, yet quick enough to be perfect for a weeknight meal.
To begin, cut up 4 boneless, skinless chicken breasts into 1 inch pieces. Dice up a red bell pepper and a small onion. Salt & pepper the chicken after you pat it dry with some paper towels.
Heat about 2 tablespoons of oil in a Dutch oven. Toss in the chicken, onion and pepper and cook over medium heat until the chicken is no longer pink, and the onion & pepper are tender, about 8 minutes.
Pour in 1 1/2 cup chicken broth
14 ounces of coconut milk
2 teaspoons of Curry powder
a tablespoon of fish sauce
1/8 teaspoon of cayenne pepper
A generous tablespoon of brown sugar
And finally 1 tablespoon of cilantro – if you can get fresh, use about 1/4 cup
Stir this all together and simmer until the chicken is just cooked through, about 5 minutes.
Then add in the juice of half a lime.
Serve it with cooked rice.
Enjoy!
Curried Coconut Chicken
by The Foodie Army Wife | Conni Smith
4 boneless, skinless chicken breasts, cut into 1 inch pieces
Salt & pepper (1/2 tsp each)
1 red bell pepper, diced
1 small onion, diced
2 Tb olive oil
1 1/2 c chicken broth
14 ounces coconut milk
2 tsp curry powder
1 T fish sauce
1/8 tsp cayenne pepper
1 T (generous) brown sugar
1 T cilantro
Juice of 1/2 lime
Hot cooked rice to serve with
To begin, cut the chicken breasts into 1 inch pieces. Dice up a red bell pepper and a small onion. Salt & pepper the chicken after you pat it dry with some paper towels.
Heat about 2 tablespoons of oil in a dutch oven. Toss in the chicken, onion and pepper and cook over medium heat until the chicken is no longer pink, and the onion & pepper are tender, about 8 minutes.
Pour in the chicken broth and coconut milk.
Add curry powder, cayenne pepper, fish sauce, brown sugar and cilantro.
Stir this all together and simmer until the chicken is just cooked through, about 5 minutes.
Then add in the juice of half a lime.
Serve it with cooked rice.
Enjoy!
