Monday, October 10, 2011

Coconut Chicken Curry

Ever since I had the Chicken Coconut Kurma at the my favorite Indian restaurant, Bombay House, I have been obsessed with coconut chicken curry recipes. I haven't matched the Bombay House's recipe, but this one is quite delicious!
Coconut Chicken Curry
4 boneless skinless chicken breasts (about 2 pounds), cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoon coconut oil
2 tablespoons curry powder
1 teaspoons cayenne pepper (substitute paprika pepper if you don't like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk, light or regular
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons honey
Hot cooked brown rice

Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne pepper in a large skillet or saucepan over medium-low heat for two minutes, until fragrant (but don’t let it burn). Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for a couple of minutes. Add coconut milk, tomatoes, tomato sauce, and honey into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30 minutes or until sauce thickens and making sure chicken is cooked through and no longer pink. Serve with brown rice and garnish with cilantro, if desired.

Did you know coconut helps prevent obesity and overweight problems?! Read more coconut benefits 
Recipe adapted from: favfamilyrecipes


  1. Jolene--this sounds yummy, I make a similar one that reminds me of something we used to get at Bombay house. Here's the recipe:

    1 T. Olive Oil 2 Onions, finely chopped
    4 cloves Garlic, minced
    1 T. Fresh Ginger, minced
    1 tsp. Ground Cumin
    1 tsp. Turmeric
    1 tsp. Salt ½ tsp. Coarse Ground Pepper
    1 can diced Tomatoes, undrained
    3 lbs. Bone-in Chicken Thighs, skin removed
    ½ cup dry roasted Cashews ½ cup Coconut Milk
    1/4 tsp. Cayenne Pepper

    In a large skillet, heat oil over medium heat. Add onions and cook stirring until softened, about 3 minutes. Add garlic, ginger, cumin, turmeric, salt and pepper, and cook stirring for 1 minute. Add tomatoes with juice and bring to a boil.
    Arrange chicken over the bottom of a 5 quart or larger slow cooker and cover with sauce. Cover and cook on high for 3 hours, or on low for 6 hours.
    In a blender, combine cashews, coconut milk, and cayenne pepper. Blend until smooth. Add to slow cooker and stir to combine. Cover and cook on high for 30 minutes, until mixture is hot and bubbly.

  2. Oooh, that does sound good! I will have to try it! I love Indian food!


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