Seriously Simple: One pan coconut chicken curry is Seriously Simple
Juice of 1/2 lime
To serve:
Lime wedges
Mint leaves, torn
Cilantro leaves, torn
Cooked jasmine or basmati rice
Condiments: toasted coconut, plain Greek yogurt, mango chutney
1. Toss the chicken pieces in a bowl evenly with salt and pepper. In a high-sided skillet over medium-high, heat 2 tablespoons oil. When oil is hot, add chicken pieces and sauté on all sides, using tongs, until lightly browned, about 4 minutes. Remove the chicken to a side bowl.
2. Add remaining tablespoons of oil and saute onion, over medium-high heat, until tender and translucent, about 9 to 10 minutes, stirring occasionally. Add salt and pepper to taste.
3. Add garlic, ginger, curry powder and cumin; cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
4. Add coconut milk and broth; bring to a simmer. Add chicken and cook, stirring occasionally, for 3 to 4 minutes. Stir in lime juice and garnish with mint and cilantro. Serve hot with rice and condiments.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
