Rainforest Coconut Chicken Curry


Print Recipe
Rainforest Coconut Chicken Curry
Course Main Dish
Cuisine Indian
Prep Time 45 minutes
Servings
4 people
Ingredients
  • 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
Course Main Dish
Cuisine Indian
Prep Time 45 minutes
Servings
4 people
Ingredients
  • 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
Instructions
  1. In a food processor, purée onion, tomatoes, curry masala, and salt into a fine paste.
  2. 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.
  3. 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.
  4. Add chicken, coat well with paste. Sear chicken in pot until it is cooked through.
  5. Stir in coconut milk. Reduce heat and gently simmer for 10 minutes. If sauce gets too thick, add water to thin.
  6. Gently fold in Nuts to You Rainforest Nut Butter with Coconut. Simmer for a couple more minutes. Garnish with cilantro.
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