Coconut Chicken Curry
This is an adapted recipe for a quick coconut chicken curry! It's on the stove now and smells wonderful!
2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes 1 whole Onion, Peeled And Halved 2 cloves Garlic, Peeled 1 whole Small Green Bell Pepper, Seeded And Quartered 1 can (156ml Can) Tomato Paste 1 can (about 400ml Can) Coconut Milk 1-½ teaspoon Salt 1 Tablespoon Curry Powder 1 Tablespoon Garam Masala (Indian Spice Mix) 2 whole Dry Red Chili Peppers (optional For Extra Heat)) 2 Tablespoons Water 1-½ Tablespoon Cornstarch 1 bunch Coriander (optional, For Decoration)
This is the size of chicken cubes you're going for.
For the Chicken
Cut up chicken breast into large cubed pieces. I used one chicken breast per person eating (3). Place in a glass dish and sprinkle salt, pepper, and oil to taste. Place chicken in oven at 450 degrees for 20 minutes. Make sure to stir chicken halfway through. This process should produce very juicy chicken pieces.
For the Curry Sauce
Place peeled and halved onion in food processor with the quartered green onion (I used yellow). Add coconut milk, tomato paste, garlic cloves, garam masala (personal recipe on next page), curry powder, and salt. Process until smooth!
[extra] Garam Masala
2 tsp ginger 1 tsp cinnamon 2 tsp black pepper 3 tsp ground cumin 3 tsp ground coriander 1/2 tsp ground nutmeg 1 tsp ground cloves I halved this recipe since the curry sauce only calls for 1 TBS.
Once the chicken is done cooking and the curry sauce is complete, place in a large sauce pot or pan and simmer on low heat for ten to twenty minutes. The chicken should be cooked before this process, but this just helps all the juices to blend together. Serve over rice and enjoy!