COCONUT CURRY CHICKEN

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▢1 tablespoon vegetable oil ▢½ yellow onion, diced ▢2 cloves minced garlic minced ▢1 pound chicken breasts cut into 1-inch cubes ▢3 carrots cut into ¼-inch slices ▢2 russet potatoes peeled and cut into 1-inch cubes ▢3 tablespoons yellow curry powder ▢1½ tablespoons red curry paste ▢1 (14-ounce) can full-fat coconut milk ▢3 cups low-sodium chicken broth or vegetable broth ▢2 tablespoons brown sugar or coconut sugar ▢1 teaspoon fish sauce

Ingredients

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In a large skillet set over medium heat, add oil. Once the oil is hot, add the onion and cook for 2 minutes. Add garlic and cook for 30 seconds.

INSTRUCTIONS

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Add chicken and brown, about 3 minutes per side. Add carrots and potatoes, cook until lightly browned. 

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Stir in curry powder and curry pastes. Cook for 1 minute or until fragrant.

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Whisk in coconut milk, broth, sugar, and fish sauce. Gently simmer (covered or uncovered) for 20 minutes or until potatoes and carrots are cooked through.

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Remove from heat and serve with rice and garnish with cilantro, if desired.

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