This may seem surprising since I love turmeric so much, but this was my first attack at making curry. I don’t know why it has taken me so long to attempt a dish like this, maybe it was because I was afraid it wouldn’t meet my expectaions.Yet, good news, it not only met my expectations, it was delish! Just as good as the little hole-in-the-wall Thai restaurant down the street. Actually, maybe better.
This recipe is adapted from Mel’s Kitchen Cafe. I just substituted chicken instead of shrimp because my hubby doesn’t like shrimp. I know, sad
Coconut Curry Chicken
For the chicken marinade:
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
1-2 organic boneless, skinless chicken breasts, sliced
For the sauce:
1 tablespoon organic canola oil
1 organic medium red or yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh organic ginger, from about a 1-inch peeled piece of ginger
1 tablespoon kosher salt
2 organic garlic cloves, peeled and finely minced
2 teaspoons ground organic coriander
1/2 teaspoon organic turmeric
1 teaspoon curry powder
1 (14.5-ounce) can organic diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh organic cilantro
Hot cooked organic rice for serving, if desired
For the simple chicken marinade, toss the chicken with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the chicken and any accumulated juices from the marinade. Boil until chicken is cooked through. Stir in the cilantro. Serve over hot, cooked rice, if desired.
And as always, for some great health benefits of turmeric, check out this post here.