Celebrity Coconut Chicken Curry |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Delicious coconut chicken curry for a cold evening. All the stars eat it. Substitute light coconut milk and brown rice for a healthier option. You can substitute shrimp or any other meat instead of chicken if you wish. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2-in pieces |
1 medium acorn squash, peeled, cleaned and cut into 1/4-in chunks (about 2 cups) |
1 medium onion, coarsely chopped (about 1 cup) |
2 garlic cloves, minced (or to taste) |
1 (14 ounce) can coconut milk |
1/4 cup shredded coconut |
1 teaspoon salt |
1/2 teaspoon black pepper |
2 teaspoons curry powder (or to taste) |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons olive oil |
hot cooked rice |
Directions:
1. Add olive oil to a large skillet and saute chicken pieces over medium-high heat until just cooked through, about 3-4 minutes. Transfer to a warm plate and cover with foil to keep warm.
2. Add squash, onions and garlic to pan and saute until squash is softened and golden, about 8 minutes.
3. Add chicken back to the pan along with coconut milk, salt, pepper, curry, and red pepper. Stir until mixed evenly and add shredded coconut.
4. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
5. Serve immediately over hot rice.
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