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Chicken Curry with Coconut Milk

Chicken Curry with Coconut Milk
This rich and aromatic dish is a masterful blend of spices and textures that will leave your taste buds dancing. Tender chunks of chicken are slow-cooked in a vibrant yellow curry made with an assortment of carefully chosen spices including turmeric cumin and coriander, all combining to create a depth of flavor that's simply irresistible. The sauce itself is creamy and indulgent thanks to the addition of coconut milk which adds a silky smoothness to each bite. It's a truly satisfying meal that will become a favorite in no time.
Ingredients
  • 2 boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 cups mixed vegetables (broccoli, carrots, snap peas)
  • 2 yellow onions
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tablespoons lime juice
  • 2 cups water
  • 2 stalks lemongrass
  • 2 medium bell peppers (any color)
  • 2 tablespoons fish sauce
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
Instructions

1. Heat 2 tablespoons of oil in a large pan over medium-high heat.

2. Add the onions and cook until softened about 5 minutes.

3. Add the garlic lemongrass cumin coriander turmeric cayenne pepper salt and black pepper. Cook stirring constantly for 1 minute.

4. Add the bell peppers and cook until tender about 5 minutes.

5. Add the chicken to the pan and cook until browned on all sides and cooked through about 5-7 minutes.

6. Add the mixed vegetables coconut milk water fish sauce and lime juice to the pan. Stir to combine.

7. Reduce heat to low and simmer uncovered for 10-15 minutes or until the sauce has thickened slightly.

8. Taste and adjust the seasoning as needed.

9. Serve the curry over rice garnished with chopped cilantro if desired.

Tools
  • Large pan
  • cutting board
  • knife
  • measuring cups
  • spoons
  • wooden spoon
  • serving utensils
  • plates

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