Don't we all just appreciate recipes that are fast and easy, especially when they deliver a symphony of flavors? Well, that's precisely where this Coconut Curry Chicken recipe comes into play. This delicious recipe combines the robust, aromatic spices of our Cool, Calm & Curry blend with the creamy richness of coconut milk. The result? A masterpiece.
Ingredients:
1 medium onion, finely chopped
2 tablespoons olive oil
½ teaspoon salt
1 teaspoon brown sugar
1 teaspoon Heat Wave blend (optional)
2 tablespoons Cool, Calm & Curry blend
½ cup water (optional, for desired consistency)
Freshly chopped cilantro, for garnish
4 boneless, skinless chicken thighs, cubed
2 Blended tomatoes
1 can (14 oz) coconut milk
1 tbsp coconut cream (optional)
Instructions:
- In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until soft and translucent, about 3-4 minutes.
- Add chicken thighs to the pan, followed by blended tomatoes, salt, Curry blend, Heat wave blend. Stir to coat evenly for 1 minute.
- Pour in the coconut milk, and coconut cream and stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, allowing the flavors to meld together.
- Sprinkle in the brown sugar and freshly chopped cilantro, stirring gently to incorporate these delightful flavors into the dish.
Adjust the Consistency:
If you prefer a thicker curry, you can skip the water altogether. However, if you desire a thinner consistency, feel free to add water gradually until you reach your desired texture. Stir well to combine all the ingredients evenly and simmer for another 2-3 minutes.
- Remove from heat and garnish with freshly chopped cilantro or Thai chili peppers. Serve hot over steamed rice or with warm naan bread.