Coconut Chicken Curry
This is a great weeknight meal as it cooks up in less than an hour and is so filling and savory. Great with naan or over some rice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6 servings
- 3 lbs boneless chicken
- 2-3 russet potatoes
- 1 tsp garam masala
- 1/2 Tsp chili powder
- 1/2 Tsp paprika
- 1 tsp turmeric
- 1 tbsp sugar
- 2 bay leaves
- 2 cups tomato puree
- 1/2 cup water
- 2 garlic cloves
- 1 tsp tomato paste
- 3/4 cup unsweetened coconut milk
- 1 tsp cornstarch
- 1 tsp water
- 1/2 lime
- 1 cup peas if desired
- 1 tbsp fresh cilantro if desired
- 1 small onion
Cook the onions in a large pot over medium high heat with some oil until translucent.
Add the garam masala, chili powder, turmeric, paprika, sugar, salt, and pepper.
Stir in the garlic, tomato paste, and cook until fragrant.
Add the chicken, potatoes, tomato puree, coconut milk, 1/4 cup water, bay leaves, and reduce the heat to medium.
Season with salt and pepper to taste, cover and cook for 15 minutes.
In a small bowl, combine the corn starch and 1 tsp water.
Add the cornstarch mixture and mix until well incorporated.
Cook for an additional 2-3 minutes.
Stir in the peas, cilantro, and lime juice.
Serve over white long grain rice and enjoy!
Calories: 460kcal | Carbohydrates: 31g | Protein: 53g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 310mg | Potassium: 1702mg | Fiber: 5g | Sugar: 10g | Vitamin A: 875IU | Vitamin C: 30mg | Calcium: 55mg | Iron: 4.2mg