Easy Peasy Coconut Curry

When I went down to the market to pick up the ingredients for this dish they had coconuts on the produce stand! Right next to the eggplant and onions, like they belonged here in the Middle East. I was so excited to see them and on the day I was planning to make coconut curry that I went ahead and bought one, not at all thinking about that beast of a suit of armor they wear.

I must have spent an hour trying to get into that thing… beating on it with a hammer, prying at it with a screwdriver, whacking it against the cement like there aren’t hundreds of how-to pages online dedicated to this exact task. This was by far the most difficult part of the whole meal. Lucky for you, it is totally unnecessary to the dish. Coconut milk comes in a can =)

But isn’t it pretty for the picture?


So, for the recipe… it starts out with garlic and onions in butter. I have recently discovered how awesome cast iron skillets are, so I have been cooking just about everything in the one I have and am searching the bazaar, hoping to find another.


Then the chicken goes in for a slight sear.


In another pan (or the same one with the chicken/onions set aside) combine and warm up the coconut milk and spices.


Isn’t that color nice? Leave it to turmeric to make a dish pop! …and keep you from popping (apparently it has inflammatory and anti-flatulence properties =)

Then it all comes together for a nice simmer.


And that’s it! Easy enough, right?

Easy Peasy Coconut Curry
adapted from: O Snap, Let’s Eat
2 cups diced chicken meat
2 medium onions, sliced
5 cloves garlic, smashed and chopped
1 can coconut milk
1 Tb ginger, minced
2 Tb curry powder
2 tsp turmeric
2 Tb butter, divided
salt to taste
How To:
1. Melt 1 Tb butter in pan. Saute onions until tender, add garlic and cook 1 minute more.
2. Add chicken and cook until done on all sides but not through the middle, just a few minutes. Set aside.
3. In another pan, heat remaining Tb of butter. Add curry powder, ginger and turmeric and allow to heat for a minute. Stir in the coconut milk and heat through.
4. Add chicken and onions into the coconut milk. Bring to a boil then reduce to simmer. Cover and let cook for about 30 minutes. Use this time to get some rice or cauliflower rice ready.

Serve chicken hot over rice or with another veggie.









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