Chicken Curry with Coconut Cream
You'll love this Chicken Curry with Coconut Cream simmered in a fragrant blend of spices, and creamy coconut, creating a tantalizing dinner.
Servings 3 servings
Calories 468kcal
Ingredients
- 3 chicken fillets diced
- 1 onion chopped
- 1 tsp ginger grated
- 2 cloves garlic chopped
- ⅓ cup coconut cream
- 1 cup chicken broth OR any kind
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp curry
- ½ tsp coriander
- ⅓ tsp cinnamon
- ½ tsp pepper
- ⅓ tsp cumin
- ½ tsp paprika
- 1 tbsp tomato paste
- 1 tbsp cornstarch
Instructions
- Fry the chicken in the olive oil for 7 minutes, stirring. Turn the heat up to medium.
- Add the onion and fry for 4 minutes, stirring.
- Then add the garlic, salt, and spices.
- Stir and fry for 3 minutes on low heat.
- Pour in the broth, tomato paste, and coconut cream.
- Stir and simmer covered over low heat for 20 minutes. Watch the amount of liquid in the pan, you don’t want it to evaporate too much. If it starts to reduce too much, lower the heat.
- Serve with rice and cilantro.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 11g | Protein: 22g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 111mg | Sodium: 544mg | Potassium: 520mg | Fiber: 2g | Sugar: 2g | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg | Net Carbohydrates: 10g