DIY: Valentine's Coconut Curry Chicken

DIY: Valentine's Coconut Curry Chicken

Take a look at this really easy few ingredients recipe for Valentine's Day. Absolutely anyone can do it, you don't need to be an expert, but you will look like one and for a really affordable price. Absolutely everyone will love it! Keep reading to discover the Valentine's Coconut Curry Chicken!

Everyone loves curry and even more if they have coconut. These aphrodisiac ingredients will change your Valentine's date. You won't believe how easy this recipe is. The secret is mixing the perfect ingredients! You only need very few ingredients and very easy steps to achieve this incredible and delicious Valentine's Coconut Curry Chicken. Keep reading to discover an amazing recipe!

We all have that partner who is mad crazy about curry. Let's make that person happy by doing the best Coconut Curry Chicken recipe you have ever seen. You won't regret it, plus it is super easy. You don't need to be an expert!

We all have that partner who is mad crazy about curry.

Ingredients:

3 tbsp. olive oil

2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks

Kosher salt and pepper

1 large onion, chopped

4 cloves garlic, pressed

1 red chile, finely chopped

1 2-inch piece fresh ginger, peeled and coarsely grated

1 tbsp. garam masala

1 28-ounce can crushed tomatoes

3/4 c. unsweetened coconut milk

1/2 c. cashew butter

Rice, cilantro, chopped cashews and sliced red chiles, for serving

Heat 2 tablespoons oil in a large Dutch oven on medium.

Procedure:

1- Heat 2 tablespoons oil in a large Dutch oven on medium. Season chicken with 1/2 teaspoon each salt and pepper and cook, tossing often, until no longer pink, 5 minutes; transfer to a bowl.

2- Reduce heat to medium-low; add remaining tablespoon oil, then onion, and cook, covered, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Stir in garlic and chile and cook for 1 minute. Stir in ginger, garam masala and 1/2 teaspoon salt and cook 1 minute.

3- Add tomatoes, coconut milk and cashew butter and mix to combine. Return chicken and any juices to the pot and gently simmer, covered, stirring occasionally, until chicken is cooked through 6 to 8 minutes. Serve over rice, topped with cilantro, cashews and chiles if desired.

ENJOY!

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