Chicken Curry With Coconut Milk
Ingredients
Curry Spice Mix
-
2
teaspoons
ground coriander
-
1
teaspoon
cumin
-
½
teaspoon
ginger
-
½
teaspoon
pepper
-
½
teaspoon
salt
-
½
teaspoon
garlic powder
-
½
teaspoon
ground mustard
Curry Ingredients
-
¾
cup
canned tomatoes
-
2
tablespoons
olive oil
-
1
small
onion, diced
-
2
cloves
garlic, minced
-
1
tablespoon
ginger, minced
-
1
cup
chicken broth
-
1½
pounds
chicken breast, chopped into half-inch chunks
-
1
tablespoon
cornstarch
-
⅓
cup
coconut milk, canned
Instructions
- Mix the curry powder ingredients in a small bowl and blend the canned tomatoes until smooth.
- Heat olive oil in a large skillet, add onion and cook until soft, then add garlic, ginger, and curry spice blend, frying for 1-2 minutes.
- Add chicken broth and blended tomatoes, bring to a boil, then reduce heat and simmer for 5 minutes before adding chicken until cooked through.
- If the curry isn't thick enough, mix cornstarch with a splash of cold water to create a slurry, stir it in, then add coconut milk and remove from heat.
Nutrition Facts (estimated)
Servings
4 servings
Calories
295
Total fat
12g
Total carbohydrates
10g
Total protein
38g
Sodium
769mg
Cholesterol
0mg
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