Coconut Curry Chicken

• Gluten free
• Paleo

• Meat

  • 3 Chicken breasts, large boneless skinless

• Produce

  • 3/4 tsp Coriander, ground
  • 2 Garlic cloves
  • 1/2 tsp Garlic powder
  • 1/2 Onion, medium
  • 1/2 cup Tomatoes

• Canned Goods

  • 1 cup Coconut milk
  • 2 tsp Red curry paste

• Baking & Spices

  • 1/4 tsp Black pepper, fresh ground
  • 2 2/3 tbsp Curry powder
  • 1/2 tsp Kosher salt
  • 1 Salt

• Nuts & Seeds

  • 1/2 tbsp Cumin, ground

• Dairy

  • 3 tbsp Butter, unsalted

Found on savoryspicerack.com

Description

Ingredients

• Marinade:
• 3 large boneless skinless chicken breasts (diced - cut into small chunks, bite size pieces)
• 2 tablespoons curry powder
• ½ tablespoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• ½ teaspoon ground coriander
• Sauce:
• ½ cup diced tomatoes (I used canned diced tomatoes with the canned juice included in the half cup of tomatoes)
• 1 cup coconut milk
• 2 tablespoons unsalted butter
• 1 tablespoon unsalted butter
• 2 garlic cloves minced
• ½ medium onion finely chopped (optional)
• 2 teaspoons red curry paste
• 2 teaspoons curry powder
• ¼ teaspoon ground coriander
• ½ teaspoon garlic powder
• Salt to taste

Directions

• Mix all of the marinade ingredients together (except the chicken) in a plastic food storage container. Add the chicken to the marinade.
• Marinate the chicken overnight or for at least eight to ten hours in the refrigerator.
• When ready to cook the chicken, remove the chicken from the refrigerator and let it sit out for about 15 minutes before cooking. (If the chicken has come to almost room temperature it allows for even cooking and prevents overcooking of the chicken.)
• Heat olive oil in a large pan using medium high heat.
• Once the oil is heated, add the chicken to the heated oil.
• Cook the chicken browning each side of the chicken (about 2 minutes on both sides).
• Remove the chicken from the pan, add the 2 tablespoons of butter to the pan.
• Once the butter has melted, add the garlic and onion and cook for about 2 minutes or until the onions are soft.
• Next, add the coconut milk, tomatoes, curry paste, and 1 tablespoon butter, and mix well.
• Then, add the curry powder, coriander, and garlic powder. Mix well.
• Let the sauce cook for about 15 minutes on medium low.
• Add the chicken back to the pan. Stir together.
• Cook the mixture for about 10 to 15 minutes on low.
• Remove the mixture from the heat source and let the curry sit for about 5 minutes. Then serve.