The kids are grown, now what?: Coconut Chicken Curry

Wednesday, February 22, 2012

Coconut Chicken Curry



I received a jar of  Tropical Traditions Coconut Cream. If you are looking for incredible fresh coconut taste without the hassle of cracking a coconut open, then this is for you. I found that it is easier to work with if you warm the jar a little. You can do this in either a pan of warm water or stick the jar in the microwave.

I am going to tell you a little secret. I have been sneaking spoonfuls of the coconut cream. This is so yummy! It is great as a spread or you can make my version of Coconut Chicken Curry.

2 boneless skinless chicken breasts, chopped into bite size pieces
1/2 medium red onion, chopped
1/4 C cilantro, chopped
1 garlic clove, crushed (you can also use dehydrated garlic)
2 TBSP butter
2 TBSP olive oil
1 TBSP arrowroot starch
2 C chicken stock
salt & pepper to taste
1 tsp curry powder (curry powder is a mixture of different spices)
1 TBSP green curry paste (can be found in the Asian foods section of your grocer)
1/2 C coconut cream concentrate

Melt butter in olive oil and saute chicken. Salt & pepper chicken. When chicken is almost cooked through add the onions and cilantro. When onions become translucent add crushed garlic. Remove chicken and onions from pan leaving the oil. Add arrowroot to the oil in the pan (add another TBSP of oil if needed). Whisk in chicken stock and coconut cream concentrate. Add the curry powder and curry paste. Return chicken and onions to the pan and heat through. Serve over rice and enjoy!


Looking for more coconut recipes? Click Here!

Disclosure: I have not been compensated for this post although I did receive a free bottle of coconut cream concentrate in order to facilitate my review. All thoughts and opinions are 100% mine.

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