Spicy Chicken Coconut Curry Recipe

Looking for an easy Spicy Chicken Coconut Curry recipe? Learn how to make Spicy Chicken Coconut Curry using healthy ingredients.


Submitted by bekka78

Makes 6 servings



Recipe courtesy Tyler Florence

Recipe Ingredients for Spicy Chicken Coconut Curry

3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1 inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
3 dried red chiles, reconstituted
1 Kosher salt and freshly ground black pepper
30 ounce unsweetened lite coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
3 lbs. boneless, skinless chicken breasts, 6 breasts cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1/2 lemon, juiced
3 tbsp. mint, finely chopped

Recipe Directions for Spicy Chicken Coconut Curry

  1. Directions

  2. Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

  3. Ghee:

  4. 1 pound unsalted butter

  5. Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.

  6. Yield: 1 1/2 cups

  7. Curry Powder (Garam Masala):

  8. 2 tablespoons coriander seeds

  9. 1 tablespoon cumin seeds

  10. 1 tablespoon cardamom seeds

  11. 1 tablespoon whole black peppercorns

  12. 1 teaspoon fennel seeds

  13. 1 teaspoon mustard seeds

  14. 1/2 teaspoon whole cloves

  15. 2 dried red chiles, broken in pieces, seeds discarded

  16. 2 tablespoons turmeric

  17. Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

  18. Yield: about 1/2 cup

Categories

Chicken, Main Dish, Thai, Simmer, Gluten-Free

Nutrition Facts
Serving Size 491.9g
Amount Per Serving
Calories
535
Calories from Fat
215
% Daily Value*
Total Fat
23.9g
37%
Saturated Fat
8.8g
44%
Trans Fat
0.0g
Cholesterol
218mg
73%
Sodium
463mg
19%
Potassium
915mg
26%
Total Carbohydrates
10.0g
3%
Dietary Fiber
2.8g
11%
Sugars
4.7g
Protein
67.7g
Vitamin A 25% Vitamin C 26%
Calcium 8% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sugar
  • High in niacin
  • High in selenium
  • High in vitamin B6
  •   Bad points
  • High in cholesterol
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