Monday, November 21, 2011

Yellow Coconut Curry Chicken

I've been making this for years now. Its a huge family hit and I like making this for guests--its easy to multiply for any number! The recipe here is enough for 6 adults. With a family of 4, I freeze the leftovers in smaller portions, and my husband and I usually fight over who gets it for lunch one day! So you must try this one. MUST.


6 boneless, skinless chicken breasts, cut into cubes
Salt & Pepper to taste
3 tblsp veg oil
1 cup white onions, chopped
5 large carrots, thinly sliced
1-1/2 cup frozen peas
2 scallions, chopped
1 tblsp fresh ginger, finely chopped (or use a grater)
3 cloves of garlic, minced
2 13.5 oz coconut milk
1/2 cup golden raisins
1 tblsp curry powder
1 tsp salt


  • Season chicken with salt and pepper. Heat oil over high heat and add chicken, browning on all sides. Remove from heat and keep warm.
  • Add onion and carrots and cover with lid. Cook for 10 minutes, or until carrots are fork-tender. Add peas, scallions, ginger and garlic and cook for 2 more minutes.
  • Add coconut milk, raisins, curry powder and salt and bring to a boil. Reduce heat and cook for another 10 minutes, until the sauce has slightly thickened.
  • Serve with cooked rice and black beans.
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1 comment:

Blogger said...

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