This Coconut Hen Curry tastes like your favourite take-out and is simple to make at dwelling. No heavy cream is required!
Components You’ll Want
This one-pot recipe options tender rooster cooked in a dairy-free sauce. It cooks quickest if you use boneless, skinless rooster thighs. In the event you would somewhat use boneless, skinless rooster breasts, that may work, too, however you might have to prepare dinner them a little bit longer.
Paired with yellow onion and sliced carrots, this coconut curry rooster dish is fairly family-friendly. (My daughter at all times runs into the kitchen and asks what that *wonderful* odor is once I’m making this.)
In the event you would somewhat use bell peppers, candy potato, or broccoli, be happy so as to add another veggies you like.
How one can Make Coconut Hen Curry
Drizzle olive oil in a big, deep skillet over medium warmth. Saute 1 cup of yellow onion and two carrots, peeled and lower into bite-sized items. (I like half-moon shapes, however diced will work, too.)
Saute for five minutes, or till the onion seems to be translucent. Subsequent, add 3 cloves of finely minced garlic and 1-inch of contemporary ginger. Mince each of those utilizing a microplane to evenly distribute the flavour.
Add 4 teaspoons of curry powder (I take advantage of Merely Natural model) and 1 teaspoon of floor cumin. Stir briefly to toast the spices, about 1 minute.
Subsequent, add one 15-ounce can of crushed tomatoes, one 15-ounce can of coconut milk, and one teaspoon of fantastic sea salt. Stir properly, then place the rooster thighs within the pan. The rooster needs to be about midway submerged within the sauce.
Hen Tip
Be at liberty to make use of rooster breasts if you happen to want. Prepare dinner them entire, as directed right here, or lower them into 1-inch items for sooner cooking.
Carry the liquid to a simmer, then cowl the pot with a lid and prepare dinner till the rooster is tender about 15 to twenty minutes. You’ll know the rooster is completed when an instant-read thermometer reaches 165ºF within the thickest a part of the thigh.
When the rooster is cooked, use tongs to switch it to a reducing board. Shred it with two forks, or lower it into bite-sized items. Return the rooster to the sauce and add chopped cilantro, a tablespoon of maple syrup, and contemporary lime juice.
Tomato notes
In the event you can’t discover a 15-ounce can of crushed tomatoes, use diced tomatoes with the juices, as a substitute. On this case, there shall be seen chunks of tomatoes within the sauce. (Alternatively, you possibly can pour the entire can of diced tomatoes right into a blender and rapidly pulverize them for a thicker sauce.)
Season with further salt, if wanted. Then, serve this coconut rooster curry heat over a mattress of cooked basmati rice or cauliflower rice. It’s additionally good for dipping with naan bread.
Leftovers will be saved in an hermetic container within the fridge for as much as 4 days.
On the lookout for extra curry recipes? Attempt Salmon Curry, Hen Curry Soup, Candy Potato Lentil Curry, or Thai Chickpea Curry.
- 1 tablespoon olive oil
- 1 small yellow onion , chopped
- 2 carrots , peeled and sliced ¼-inch skinny
- 3 garlic cloves , minced
- 1 inch contemporary ginger , minced
- 4 teaspoons curry powder
- 1 teaspoon floor cumin
- 15 ounce can crushed tomatoes
- 15 ounce can full-fat coconut milk
- fantastic sea salt
- 1 ¼ kilos boneless skinless rooster thighs (see notes)
- 1 tablespoon contemporary lime juice
- 1 tablespoon maple syrup
- ½ cup contemporary cilantro , roughly chopped & giant stems eliminated
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Preheat a big, deep skillet with a lid over medium-high warmth on the stovetop. As soon as the floor is scorching, add the olive oil and prepare dinner the onion and carrots till they begin to soften, about 5 minutes. Then add the garlic, ginger, curry powder, and cumin and stir for yet another minute, simply till they odor aromatic.
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Pour the can of crushed tomatoes with the juices and the can of coconut milk into the pan. Season with one teaspoon of salt, then stir till the coconut solids have melted. Place the rooster thighs within the liquid, sprinkle one other teaspoon of salt over the tops, and convey the combination to a boil.
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As soon as the liquid is effervescent, decrease the warmth to a mild simmer and canopy the pot with a lid. Prepare dinner for 15 to twenty minutes, or till every rooster thigh reaches 165ºF within the thickest half in keeping with an instant-read thermometer.
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Use tongs to rigorously switch the rooster to a reducing board. Use two forks to shred the rooster, then return it to the pot. Season the sauce with lime juice, maple syrup, cilantro, and extra salt if wanted. (I often begin with one other ½ teaspoon, however it will differ primarily based on the kind of salt you utilize and your style buds.)
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Serve this coconut rooster curry over a mattress of cooked rice and garnish with further cilantro, if you happen to like.
Hen Observe: I take advantage of rooster thighs for sooner cooking, however you possibly can swap rooster breasts if you happen to want. Cooking entire rooster breasts might take longer, however you possibly can lower them into 1-inch items to hurry up the cooking time.
Crushed Tomatoes Observe: I take advantage of crushed tomatoes that aren’t salted. If the can you will have is salted, begin with much less salt than this recipe requires and season to style. In the event you can’t discover a 15-ounce can of crushed tomatoes, use diced tomatoes as a substitute. (Pour them right into a blender together with their juices and rapidly pulverize for a blended texture.)
Energy: 491kcal | Carbohydrates: 21g | Protein: 32g | Fats: 33g | Saturated Fats: 22g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.03g | Ldl cholesterol: 135mg | Sodium: 306mg | Potassium: 1098mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5521IU | Vitamin C: 17mg | Calcium: 108mg | Iron: 7mg
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