Curried Coconut Chicken with Rice and Fruit Toppings
I’m so excited to share this coconut curry recipe with you today. My mom used to make this years ago and I remember it being one of my favorite recipes. The flavors are all so different but somehow they all combine together and make it work. My best friend made an unladylike face when I mentioned the various flavors in this and cringed when she saw just how many sweet and salty foods are combined.
I told her I wasn’t sure we could be friends anymore.
How could you not like curry and pineapple mixed together? But this meal takes it a step further and adds mango, bananas and peanuts to the mix. And peas! This is the meal to make for company (unless they’re averse to sweet + salty like my dear J). It takes a lot of ingredients but it’s super easy to make and feeds a crowd. And if you have kids in the bunch who are pickier eaters, they can munch on rice and and fruit, no?
CURRIED COCONUT CHICKEN RECIPE
INGREDIENTS
3 T olive oil
3 T olive oil
2 large onions, chopped
2 T grated fresh ginger
4 garlic cloves, minced
1 1/2 T curry powder
1/2 tsp cumin
1/8 tsp cinnamon
1 T flour (use rice flour for Gluten Free)
1 c yogurt
1 1/2 T tomato paste
1 1/2 c broth
1/2 c applesauce
2 T pineapple juice
2 chicken breasts, cubed
Splash of white wine
8 oz frozen peas
1/4 c sour cream
1/2 c coconut milk
Toppings
cilantro bunch, chopped
pineapple chunks
banana slices
peanuts
coconut flakes
mango chopped
Cooked jasmine rice
DIRECTIONS
In a large skillet on medium high heat, heat 2 T olive oil. Add onions and sauté until soft. Then add ginger and garlic. Sauté for 1 minute. Add curry, cumin, cinnamon and flour and mix well. Add yogurt and tomato paste, stirring to combine. Add broth and applesauce and simmer on medium low for 20 minutes.
In a large skillet on medium high heat, heat 2 T olive oil. Add onions and sauté until soft. Then add ginger and garlic. Sauté for 1 minute. Add curry, cumin, cinnamon and flour and mix well. Add yogurt and tomato paste, stirring to combine. Add broth and applesauce and simmer on medium low for 20 minutes.
In a separate skillet, on medium high heat 1 T olive oil. Add chicken and cook chicken until completely cooked through. Add a splash of white wine and stir. Scrape pan and chicken into the skillet with the curry mixture. Add in peas and simmer until peas are heated through. Add sour cream and coconut milk, stir and quickly remove from heat.
Place curry in a large bowl and sprinkle with cilantro. In separate small bowls, place pineapple, bananas, peanuts, coconut and mango.
{Assemble plate as follows: rice, curry, toppings}
*Recipe slightly adapted from the Bon Appetit cookbook
And now I’ve made myself hungry – And it’s Friday so hope you all have a wonderful weekend! Take a walk outside, go biking and enjoy the (hopefully) beautiful weather!
