Coconut Chicken Curry with Raisins
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- 1 Min
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- February 16, 2020
Every Valentine’s day, my husband and I have curry, whether it’s from a restaurant or made at home. Over the years, I have perfected this recipe, and let me tell you what, I never want to stop eating it when I do make it. This Indian curry recipe is hands down my FAVORITE meal, and I could easily eat it everyday. My favorite part is when I get a raisin in a bite and the flavor explodes to bring out all of the other ingredients in this recipe. 100 percent… winner winner, chicken dinner.
Details
- Preparation Time: 30 min.
- Cook Time: 20 min.
- Cuisine: Indian
- Servings: 3-4
Ingredients
- 4 tbsp. of separated coconut or olive oil
- 4 cloves of garlic, minced
- 1/2 brown or yellow onion, diced
- 3 tsp. curry powder
- 4 tbsp. of red curry paste
- 2 tbsp. ginger, minced
- 3 tsp. ground coriander
- 1 large red bell pepper, sliced
- 2 large chicken breasts
- 1 tsp. garlic salt
- 1 can of coconut milk
- 1 tbsp. lime juice
- 2 tbsp. brown sugar
- 1 tbsp. raisins
- 1 1/2 cups coconut, unsweetened and shredded
- 1/4 cup of fresh cilantro
- 2 cups of basmati rice, cooked
- ---Green Chutney:
- 1 1/2 cups cilantro
- 1/2 cup mint
- 2 cloves garlic, minced
- 1/2 tbsp. ginger
- 2 tbsp. lemon juice
- 1 tsp. salt
- 1 tsp. sugar
- 1 cup water
- 1 green chili
Preparation
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1On medium high heat, sauté onions in a cast iron or large skillet for 5 minutes or until they start to brown.
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2Add garlic and ginger to onion and coat everything with oil.
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3Reduce heat to low, and add red curry paste, curry powder, and coriander, and stir for 2-3 minutes until fragrant.
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4Return heat to medium high and add sliced red bell pepper and 1 tbsp. of oil. Cook for another 2-4 minutes, stirring frequently.
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5Cut chicken into bite sized pieces and season with garlic salt and cook for 5 minutes until chicken is brown on both sides. *Do not overcook!
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6Add coconut milk, raisins, brown sugar, lime juice, and shredded coconut and simmer until chicken is throughly cooked and sauce has thickened.
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7Serve with basmati rice and green or mango chutney.
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8---Green Chutney:
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9Blend all ingredients in a food processor.
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10In a small saucepan, pour in mixture and bring to a simmer.
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11Remove from heat and allow to cool.
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12Serve sauce on side of curry dish.
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13Enjoy!
