Coconut Chicken Curry
by Jesi LopezI made this curry in a pot on the stove and it came out delicious. I used leftover meat from a roast chicken dinner but any cooked chicken pieces will work.
Coconut Chicken Curry
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
South East Asian Inspired
Servings
4
Prep Time
30 minutes
Cook Time
45 minutes
If you're looking for quick and easy mid-week meals, add this one to your rotation. Adjust your spice amounts according to your taste.
Ingredients
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¼ cup butter
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1 onion, diced
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½ head cauliflower, roughly chopped
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2 bell peppers (I used a red and a green one), chopped
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1 pint mushrooms, sliced
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2 carrots, peeled and chopped
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⅓ cup flour
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1 tablespoon curry (adjust the amount according to personal taste
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2 cans coconut milk
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Chicken stock, for thinning the curry
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1 roasted chicken, shredded
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Salt & Black pepper, to taste
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½ bunch cilantro, chopped
Directions
In a large pot, over medium heat, melt butter. Add onion and cook until softened.
Add cauliflower, peppers, mushrooms, and carrots to pot and sauté until just beginning to soften.
Sprinkle flour, salt, pepper, and curry powder over vegetables. Stir to combine until veggies are coated.
Pour coconut milk into the pot and stir well. Adjust curry consistency with chicken broth. At this point, you can also adjust the amount of curry, along with the salt & pepper, until it is to your liking.
Add chicken to the pot and stir. Simmer curry for a few minutes until chicken is heated.
Serve the curry with rice and topped with chopped cilantro (if desired).
Enjoy 🖤