Chicken Curry

Curry paste is widely available in markets these days, so you can make an authentic chicken curry (or at least, "semi-authentic") any night of the week. I adore mild curry dishes, but grab a jar of hot curry if you prefer to induce tears when you eat. You can also make this dish with shrimp and steak, but I think mild-flavored chicken works best. Enjoy!

Chicken Curry

1 tablespoon coconut oil or vegetable oil
1/4 cup chopped white onion
1 pound boneless skinless chicken (breast or thigh or a combination), cut into 2-inch pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Salt and freshly ground black pepper
14-ounce can coconut milk
2 tablespoons curry paste (or more to taste)
Cooked rice
1-2 green onions, chopped

Heat the oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes. Add the chicken and cook for 3 to 5 minutes, until the chicken is golden brown on all sides. Add the cumin, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to coat. Cook for 30 seconds, until the spices are fragrant.
Whisk together the coconut milk and curry paste and add to the pan. Bring to a simmer. Reduce the heat to medium-low and simmer for 3 to 5 minutes, until the chicken is cooked through. Spoon the chicken mixture over cooked rice and top with green onions.

Serves 4

























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