Coconut Curry Chicken
by:
You can make this dish with heavy cream, instead of coconut milk - use 1 cup cream in place of the coconut milk - but it will be substantially richer. This dish is great served with jasmine or basmati rice. Makes 4 main-course servings.
ingredients
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serves: 4
in Sautéed Chicken Butter recipe
2 tablespoons butter
2 teaspoons flour
1 tablespoon curry powder
1 can (15-ounce) unsweetened coconut milk (preferably Thai)
2 jalapeno chiles (seeded and finely chopped)
1 leaves from small bunch cilantro (chopped at the last minute)
Salt
Pepper
Nutrition Facts
Coconut Curry Chicken
Servings Per Recipe: 4
Amount per Serving
Calories: 61
- Total Fat: 6 g
- Saturated Fat: 3.7 g
- Trans Fat: 0.2 g
- Cholesterol: 15.4 mg
- Sodium: 51.9 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.6 g
- Sugars: 0.1 g
- Protein: 0.4 g
preparation
1. Prepare the chicken as directed, and then transfer to a warmed shallow serving platter. Just before the chicken is ready, in a small saucepan, melt the butter over medium heat and add the flour and curry powder. Stir with a whisk for about 1 minute, or until the curry smells fragrant, then pour in the coconut milk and add the chiles. Bring to a simmer and simmer gently for 5 minutes, or until the sauce has the consistency you like.
2. Add the cilantro, simmer for 1 minute more, and season with salt and pepper. Pour the sauce over the chicken and serve right away.
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comments
Serena
May 9, 2012