Chicken curry

Chicken curry
Chicken curry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs chicken breasts cut into 1-inch cubes – $6.00

  • 1

    large sweet onion, chopped – $1.40

  • 1-inch piece of ginger, grated – $0.60

  • 1

    jalapeno, seeded and minced – $0.72

  • 3

    medium tomatoes, chopped and seeded – $2.44

  • 1/2

    cup fresh cilantro, chopped – $1.89

  • Juice of 1 lime – $0.69

  • 4

    green onions, chopped – $0.79

  • 1

    TBS minced garlic – stock

  • 1

    TBS olive oil (or virgin coconut oil, if you have it) – stock

  • 2

    15-oz unsweetened coconut milk – $3.78

  • 1

    cup chicken stock – stock

  • 1

    TBS brown sugar – stock

  • 2

    TBS tomato paste – stock

  • 2

    TBS curry powder – stock

  • 1/4

    tsp cinnamon – stock

  • 1/4

    tsp ground cloves – stock

  • 1/4

    tsp chili powder – stock

Directions

. In a large skillet, heat oil over medium-high heat. Add onions, ginger and garlic and cook until the onions become soft and translucent. Add the jalapenos and zucchini and continue cooking another 5 minutes. Stir frequently to avoid burning the veggies. 2. In the large skillet, add the tomato paste, curry, cinnamon, chili powder, ground cloves over med-high heat. Stir well for about a minute. Add the coconut milk and chicken stock, simmer through until steaming (but not boiling), then reduce heat to low and simmer for about 20 minutes – or until the sauce has thickened. At this point, make sure to taste the sauce and incorporate salt & pepper, according to your preferences. 3. Meanwhile, cube the chicken or de-vein and peel the shrimp. Sprinkle both sides with salt, pepper and a dash of chili powder. 4. In a separate skillet, heat a bit of olive or coconut oil over high heat and brown the chicken on both sides. If using shrimp, cook until the shrimp become pink and a bit browned on both sides. Set the chicken or shrimp aside. 5. Once the curry has thickened, add the CHICKEN, tomatoes, brown sugar, most of the cilantro (reserve a pinch for garnishing), green onions and lime juice (if using SHRIMP, hold off on adding it to the curry and see step 6). Combine well and simmer on med-low heat for 10 minutes. Taste-test and adjust spices. 6. Serve the curry hot over white (or jasmine-infused) rice. If using SHRIMP, keep the shrimp and the curry separate until you’re ready to serve, otherwise I find that the shrimp tends to distort the flavor of the curry with a certain “fishiness.” Garnish with fresh cilantro.

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