Coconut Chicken Curry Recipe

Coconut Curry Chicken is a flavor packed dish that is super easy to make. Your family or friends will love it even before they start eating because your kitchen will end up smelling amazing. Coconut Curry chicken is packed with nutrients which makes it a guilt free pleasure. Using coconut oil is healthier than other oils, but if you don’t have any coconut oil I would suggest using canola oil because it has a mild taste.

In this recipe that I called for 1/2 tablespoon of Cayenne pepper. This makes the dish somewhere between mild and medium spiciness in an Indian restaurant. When we make it for just us, we usually go with 1 tablespoon, which makes it a medium to medium-hot level of spiciness. You should definitely adjust this to your own taste.

One of the things I like most about this dish is that it makes a fantastic left-over meal the next day. The flavors get richer and the spice gets a little hotter. It very easy to heat up in the microwave.

	3 tbsp coconut oil
	1 small onion, chopped
	3 cloves garlic, crushed
	1 tsp grated ginger
	2 tbsp yellow curry powder
	1/2 tsp ground cinnamon
	1 cup coconut milk (full fat)
	1/2 cup plain yogurt
	1/4 cup chopped cilantro
	1/2 tbsp cayenne pepper
	2 lbs chicken breast cut into bite size pieces
	1 cup crushed tomato
	1 tbsp lime juice

1.	Melt the coconut oil in a sauce pan. Then add the onion. Sauté the onions for about 3-5 minutes or until the onions are start to turn golden.
2.	Add the chicken and cook with the onion for a few minutes. Add the seasoning mix and cook, stirring regularly until the chicken is cooked,
3.	Add the tomatoes and cilantro. Cook for another 5-10 minutes, or until the sauce it thick enough for your taste. Serve with rice.

Coconut Curry Chicken

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Coconut Curry chicken is an explosion of flavor that is slightly softened by coconut milk and yogurt. This recipe can be adjusted from mild spiciness to extremely spicy by adjusting the amount of cayenne pepper powder.

Instructions

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