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97% would make again

Coconut Chicken Curry

Tasty Team

Ingredients

for 6 servings

  • 3 lb chicken (1.3 kg), cubed

Marinade

  • ¼ medium white onion, diced
  • ¼ cup fresh scallion (25 g), chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh cilantro, chopped
  • 3 tablespoons curry powder
  • 4 sprigs fresh thyme
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 tablespoons oil
  • ½ medium white onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • ¼ cup fresh scallion (25 g), chopped
  • 13.5 oz coconut milk (890 mL), 1 can
  • pepper, to taste
  • 1 ½ cups chicken broth (360 mL)
  • fresh cilantro, for garnish

Nutrition Info

Shop ingredients with
    Calories 554
    Fat 26g
    Carbs 5g
    Fiber 2g
    Sugar 0g
    Protein 71g

Estimated values based on one serving size.

Preparation

  1. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
  2. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
  3. Add the curry powder and stir well, cooking for 3-4 minutes more.
  4. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
  5. Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.
  6. Add the chicken broth to the pot and stir.
  7. Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.
  8. Garnish with cilantro.
  9. Enjoy!
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