Curry in a flash
Serves 4
Pair With...
Ingredients
1T oil
1 onion, sliced
3 garlic cloves, minced
1T ginger, minced
2 T curry powder
1/2 t cayenne pepper
1 cup coconut milk
1/2 cup chicken broth
1t salt
1/2 t black pepper
1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 lime- juice and zest
2T cilantro, chopped
Preparation
In a heavy pot, sauté onions over medium heat in oil until starting to brown, about 10 minutes.
Add the garlic and spices and cook for 1-2 minutes.
Add the broth, coconut milk and salt and pepper.
Bring to a boil on high heat, then reduce heat to medium low to simmer.
Add the chicken and cover. Cook about 20-25 minutes.
If sauce is too thin, cook uncovered for 5 min.
Stir in lime juice and zest. Add salt and pepper.
Serve over rice and garnish with cilantro.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!