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Chicken Coconut Curry

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    Source: www.appetizerrecipesandmore.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, C, P
    MineralsSelenium, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. - (some ingredients might only be

    2. found in Asian grocery stores,

    3. depending on your location in the

    4. world)

    5. 2 teaspoons coconut oil

    6. 1 onion, chopped

    7. 3 cloves garlic, crushed

    8. 2 teaspoons freshly grated ginger

    9. 3 to 4 green or red chilies, seed

    10. removed and cut lengthways into thin strips

    11. 1 teaspoon ground tumeric

    12. 1 tbs ground coriander

    13. 1/2 tbs cayenne pepper

    14. 5 large chicken breasts, cut into chunks 1 can coconut milk

    15. 2-3 tablespoons coconut cream

    16. 1 pandan leaf or 1/4 cup fresh curry

    17. leaves

    18. 2 tablespoons lemon juice

    19. salt to taste

    Instructions Jump to Ingredients ↑

    1. Heat oil in a large skillet and add the onions.

    2. Sautee until soft. Add the garlic, chilies, tumeric, coriander, and cayenne.

    3. Reduce heat, sautee for another 2 minutes or so.

    4. Transfer onion and spice mixture to a crock pot. Add chicken, coconut milk, and pandan or curry leaves to a crock pot and and cook on low for 6 hours or so (you can go longer if you need to).

    5. Stir in the lemon juice and coconut cream.

    6. Salt to taste.

    7. Remove leaves.

    8. Serve over cauliflower rice.

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