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.
- Preparation Time: 30 min.
- Cook Time: 20 min.
- Cuisine: Indian
- Servings: 3-4
- 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
1On medium high heat, sauté onions in a cast iron or large skillet for 5 minutes or until they start to brown.
2Add garlic and ginger to onion and coat everything with oil.
3Reduce heat to low, and add red curry paste, curry powder, and coriander, and stir for 2-3 minutes until fragrant.
4Return heat to medium high and add sliced red bell pepper and 1 tbsp. of oil. Cook for another 2-4 minutes, stirring frequently.
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!
6Add coconut milk, raisins, brown sugar, lime juice, and shredded coconut and simmer until chicken is throughly cooked and sauce has thickened.
7Serve with basmati rice and green or mango chutney.
9Blend all ingredients in a food processor.
10In a small saucepan, pour in mixture and bring to a simmer.
11Remove from heat and allow to cool.
12Serve sauce on side of curry dish.