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Simple coconut chicken curry

By: Anusha
Region: Indian
Dish:Non Vegetarian - Chicken
Servings: 6
Time to Prepare: 30 Mins


2 pound boneless skinless chicken breast cut into small bite size pieces, about 1
1 tablespoon curry powder
1 tablespoon peanut oil
2 pieces heads broccoli separated into bit size
2 cloves garlic minced
1 teaspoon fresh ginger grated
1 can coconut milk (I used regular but lite works great)
3 tablespoons red curry paste
tablespoon cornstarch dissolved in 2 tablespoons cold water


In a medium size pan over medium-high heat add peanut peanut oil. Toss the chicken with the curry powder and saute until cooked, about 5-8 minutes. Remove from pan and set aside.
In the same pan add more oil if needed and saute the broccoli, garlic and ginger. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.Add the curry paste to the pan and stir it until it combines with the coconut milk. Slide back in the chicken and any juices. Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly (about another 2 to three minutes). Sauce will thicken as the mixture cools. Watch it closely, you do not want it to get to thick!
Serve over with rice.


Coconut milk adds a luscious texture to curries, like in this amazing recipe for simple coconut chicken curry served over steamed rice.

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