Coconut Curry Chicken with Rice

  • 1 1/2 lb chicken breast, cut in bite size pieces
  • 1 lemon
  • 1/4 cup cilantro, roughly chopped
  • 1/2 onion, minced
  • 2 carrots, peeled, diced small
  • 1 jalapeno, minced
  • 1 1/2" ginger, peeled, minced
  • 3 garlic cloves, minced
  • 1/4 cup chicken stock
  • 2 tbsp canola oil
  • 14 oz. coconut milk
  • 1 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/2 tsp coriander
  • salt
  • cracked pepper
  • basmati rice, cooked
  1. Heat the oil in a large pot.
  2. Add the onion and carrots and saute until tender.
  3. Add the jalapeno, ginger, and garlic, and the zest of 1 lemon and saute 1 minute.
  4. Add the chicken and saute 1 minute.
  5. Stir in the chicken stock and coconut milk.
  6. Stir in the spices and and season with salt and pepper.
  7. Bring to a simmer and cover.  Cook on low for 10 minutes or until the chicken is just cooked through.
  8. Add the cilantro and the juice of half a lemon.  Check the seasoning.
  9. Serve with the rice.

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