Description
After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!
Ingredients
- 4 tablespoons curry powder
- 2 tablespoons ground cinnamon
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon nutmeg
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 2 bay leaves
- 3 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger root
- 3 tablespoons white sugar
- salt to taste
- 3 skinless, boneless chicken breast halves, cut into bite-sized pieces
- (14 ounce) can coconut milk
- 1 cup plain yogurt
- 4 tablespoons butter
- 1 splash lime juice
- 1 lime, cut into wedges
Instructions
- Combine curry powder
- cinnamon
- cumin
- turmeric
- coriander
- nutmeg
- paprika
- cayenne pepper
- black pepper
- cloves
- allspice
- and bay leaves in a large skillet. Cook over medium heat for 5 minutes
- stirring occasionally
- allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned
- about 5 minutes. Stir in garlic
- ginger
- sugar
- and salt; cook and stir for 5 minutes.
- Add chicken pieces
- coconut milk
- yogurt
- and butter to the skillet. Bring to a boil
- slightly reduce heat
- and simmer until sauce reduces to desired thickness
- about 30 minutes.
- Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4