Coconut Curry Chicken Recipe

0
94


Mike Garten

Cashew butter is the genius, secret pantry ingredient to this delicious dinner. It adds body and richness to contrast all those flavorful spices.

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Yields:

6


servings

Total Time:

0

hours

40

mins

2
lb.

boneless, skinless chicken breasts, cut into 1-inch chunks

1


red chile, finely chopped

1


2-inch piece fresh ginger, peeled and coarsely grated

1


28-ounce can crushed tomatoes

3/4
c.

unsweetened coconut milk

Rice, cilantro, chopped cashews and sliced red chiles, for serving

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  1. Heat 2 tablespoons oil in a large Dutch oven on medium. Season chicken with 1/2 teaspoon each salt and pepper and cook, tossing often, until no longer pink, 5 minutes; transfer to a bowl.
  2. Reduce heat to medium-low; add remaining tablespoon oil, then onion, and cook, covered, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Stir in garlic and chile and cook 1 minute. Stir in ginger, garam masala and 1/2 teaspoon salt and cook 1 minute.
  3. Add tomatoes, coconut milk and cashew butter and mix to combine. Return chicken and any juices to the pot and gently simmer, covered, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. Serve over rice, topped with cilantro, cashews and chiles if desired.

NUTRITIONAL INFORMATION (per serving): About 485 calories, 28 g fat (9.5 g saturated), 41 g protien, 645 mg sodium, 21 g carbohydrates, 4 g fiber

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Source : Goodhousekeeping