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Creamy Chicken Curry

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 15 min
  • 40 min
  • $$
Gatheredtable
adapted fromFood52

Ingredients

  • 2 garlic cloves, finely minced
  • 1 onion, finely chopped
  • 1 pound boneless chicken breasts, cut into 1" pieces
  • 2 tablespoons coconut oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 1/2 teaspoons curry powder, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons sea salt, divided
  • 1 1/2 teaspoons tomato paste
  • pinch of freshly ground black pepper, to taste
  • 1 cup coconut milk
  • 1 cup hot water (optional)

Directions

Prep: 1. Mince/chop/cut garlic, onion and chicken. Make: 1. In a wok or skillet, heat oil over medium-high heat. 2. Add onions, cook for 6-8 minutes or until transparent. 3. Add garlic and cook for 1-2 more minutes. 4. Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes, and 1 teaspoon salt; cook for 1 minute. 5. Add tomato paste. Stir to combine. 6. In a bowl, toss chicken pieces in remaining curry powder. Season with salt and pepper. 7. Add to wok, and cook for about 5-6 minutes until outside is golden brown. 8. Pour coconut milk into the wok. Simmer, uncovered, stirring occasionally for 7 minutes or until chicken is cooked through. Add hot water if there is not enough liquid. Serve.

Notes

Don't have coconut oil? Canola oil works just fine. Top this dish off with fresh cilantro or lime juice for some extra flavor!

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