Coconut Curry Chicken

Name: Coconut Curry Chicken
Yield: Makes 4 Main-Course Servings
Ingredients: One 15-ounce can unsweetened coconut milk, preferably Thai; 1 tablespoon curry powder; Pepper; Salt; Leaves from 1 small bunch cilantro, chopped at the last minute; 2 jalapeño chiles, seeded and finely chopped; Sautéed Chicken in Butter; 2 tablespoons butter; 2 teaspoons flour

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

You can make this dish with heavy cream, instead of coconut milk—use 1 cup cream in place of the coconut milk—but it will be substantially richer. This dish is great served with jasmine or basmati rice.

Ingredients

Sautéed Chicken in Butter
2 tablespoons butter
2 teaspoons flour

Main course
Spicy

Method

Prepare the chicken as directed, and then transfer to a warmed shallow serving platter. Just before the chicken is ready, in a small saucepan, melt the butter over medium heat and add the flour and curry powder. Stir with a whisk for about 1 minute, or until the curry smells fragrant, then pour in the coconut milk and add the chiles. Bring to a simmer and simmer gently for 5 minutes, or until t