DinnerPoultryRecipesRainforest Coconut Chicken Curry

November 5, 20180


Rainforest Coconut Chicken Curry

Prep Time 45 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Indian
Servings 4 people


  • 1 1/2 lb skinless, boneless chicken breast, cubed
  • 2 tbsp oil
  • 1-2 cinnamon sticks, 1" pieces
  • 5-6 whole peppercorns
  • 2-3 bay leaves
  • 1 large onion quartered
  • 1/2 cup crushed tomatoes canned or 2 medium ripe tomatoes
  • 2 tbsp Arvinda's Curry Masala, or curry powder
  • 1/2-1 tsp salt
  • 1 can coconut milk (400 mL)
  • 1/4 cup Nuts To You Rainforest Nut Butter with Coconut
  • 2 tbsp cilantro finely chopped to garnish


  • In a food processor, purée onion, tomatoes, curry masala, and salt into a fine paste.
  • In a large pot, heat oil on medium-high heat. Add cinnamon sticks and pepper corns. Gently sauté for 1 minute. Add bay leaves and sauté for a few seconds.
  • Reduce heat to medium. Add onion and tomato purée. Stir until reduced to a thick paste. This will take 10-15 minutes. Take care not to burn.
  • Add chicken, coat well with paste. Sear chicken in pot until it is cooked through.
  • Stir in coconut milk. Reduce heat and gently simmer for 10 minutes. If sauce gets too thick, add water to thin.
  • Gently fold in Nuts to You Rainforest Nut Butter with Coconut. Simmer for a couple more minutes. Garnish with cilantro.

Leave a Reply

Your email address will not be published. Required fields are marked *