- 2 lbs chicken cutlets cut into 1.5" to 2" pieces
- 1 Tbsp canola oil
- 1 cup coconut milk
- 1 onion small, diced
- 1 garlic clove minced
- 2 Roma tomato diced
- 2 Tbsp cilantro chopped
- 1 Tbsp curry
- ½ tsp garam masala
- salt and pepper to taste paleo diet: sea salt
- ¼ tsp cayenne pepper (optional for a spicy heat)
Heat oil in skillet on medium and add the chicken pieces. Sprinkle with salt and pepper and brown on both sides, about 3-5 minutes on each side.
Add the onion and cook until translucent. Add the garlic.
Add coconut milk and curry and simmer covered for about 10-25 minutes.
Add the garam masala, cilantro and the tomato and continue to cook for an additional 5 minutes.
Serve with jasmine rice.
Frequently Asked Questions:
- How long can I save and store coconut curry chicken? You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
- Can I freeze coconut curry chicken? It is fine to freeze this and it presents no food hazards when thawed and reheated but the sauce can split and have a slightly grainy texture.
- Can I make this dish ahead of time? Yes, you can make this a day or two ahead. Cool it completely before refrigerating as described above. Reheat covered in an oven proof dish for about 20-30 minutes at 300° F. The temperature of the food should hit 165° F. Some say that curry is better the second day.
- Is coconut curry chicken healthy? Indeed, it packs protein, healthy fats, and the mighty turmeric.
Calories: 428kcal | Carbohydrates: 6g | Protein: 50g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 145mg | Sodium: 276mg | Potassium: 1115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1405IU | Vitamin C: 12.1mg | Calcium: 41mg | Iron: 3.1mg