Rainforest Coconut Chicken Curry
Servings Prep Time
4people 45minutes
Servings Prep Time
4people 45minutes
  • 1 1/2lb skinless, boneless chicken breast,cubed
  • 2tbsp oil
  • 1-2 cinnamon sticks,1″ pieces
  • 5-6whole peppercorns
  • 2-3 bay leaves
  • 1large onionquartered
  • 1/2cup crushed tomatoescanned or 2 medium ripe tomatoes
  • 2tbsp Arvinda’s Curry Masala,or curry powder
  • 1/2-1tsp salt
  • 1can coconut milk(400 mL)
  • 1/4cup Nuts To You Rainforest Nut Butter with Coconut
  • 2tbsp cilantrofinely chopped to garnish
  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.