Trump's Coconut Chicken Curry
Created by dienia b on August 30, 2023
- Servings: 8
- Prep Time: 25m
- Cook Time: 60m
- Recipe #41531
Ingredients
- Chicken
- 2 1/2 pounds boneless, skinless chicken thighs, cut into bite size pieces
- 1 tablespoon ground paprika
- 1/2 teaspoon ground turmeric
- 2 teaspoons kosher salt
- Pan
- 1/3 cup canola oil
- 2 cups yellow onions, finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 13 ounces unsweetened coconut milk (1 can)
- 1 1/2 tablespoons fish sauce
- 1 teaspoon madras curry powder
- 1/2 teaspoon ground cayenne
- Serving
- 12 ounces cooked basmati rice
- 1 cup cilantro sprigs, for serving
- 1 lime, cut into wedges
- 1 lemon, cut into wedges
How to Make
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Step 1: Season chicken with paprika, turmeric powder and salt.
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Step 2: Heat pan with oil.
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Step 3: Add onion and sauté until tender, 4-5 minutes.
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Step 4: Add garlic and ginger.
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Step 5: Sauté an additional 30 seconds.
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Step 6: Add chicken and sprinkle curry powder and cayenne over the entire pan.
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Step 7: Cook chicken 2-3 minutes in pan.
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Step 8: Add coconut milk, fish sauce and bring to a simmer.
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Step 9: Reduce heat to medium and let simmer for 6-8 minutes, until chicken is cooked through.
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Step 10: Serve over rice, sprinkle on cilantro and serve with lemon lime wedges.
Nutritional Facts
- Serving Size: 1 (308.9 g)
- Calories 598.8
- Total Fat - 34.1 g
- Saturated Fat - 7.7 g
- Cholesterol - 142.3 mg
- Sodium - 1069.7 mg
- Total Carbohydrate - 46 g
- Dietary Fiber - 2.9 g
- Sugars - 4.3 g
- Protein - 26.8 g
- Calcium - 82.6 mg
- Iron - 2 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.2 mg