Coconut Chicken Curry
Change it up this week! Curries might be scary and out of your comfort zone but I promise you this Coconut Chicken Curry won’t be scary and will most definitely be delicious.
What is Curry?
This Coconut Chicken Curry dish combines elements used in both traditional Indian and Thai cuisines: curry powder and coconut milk. In traditional Indian cooking, curry powder is a blend of up to 20 ground herbs and spices. The variety and uses of spices are the major factors that distinguish Indian cooking from any other cuisine and homemade curry mixes vary by region. The premade curry powder, like the one used in this recipe, was a British colonial adaptation of the complex spice blend. The orange color of the curry powder comes from turmeric and is one of the components of this recipe that also has medicinal properties.
In traditional Thai cooking, curry pastes are used instead of a mix of dry herbs and spices. Thai curries are also cooked for shorter periods of time, and also tend to be soupier because of the addition of coconut milk or water. Thai curries also deliver heat upfront rather than linger on the palate like an Indian curry.
Turmeric health benefits
The turmeric gives this curry it’s color and provides big flavor as well as health benefits. Turmeric contains a polyphenol compound called curcumin. This spice has been shown to have the potential to avert chronic diseases such as cancer, heart disease, arthritis, type 2 diabetes, Alzheimer’s disease, and can help with general inflammation and pain reduction.
While the research is promising for the healing aspects of turmeric one drawback of the spice is it has limited bioavailability, meaning it is poorly absorbed by our bodies. Studies have found black pepper can enhance the bioavailability of turmeric. Piperine is the active component in black pepper and helped increase absorption by 2000% in study participants. This is the reason why many turmeric supplements also contain black pepper and is also a good reason to sprinkle some black pepper over this Coconut Chicken Curry before enjoying.
Coconut Chicken Curry
Course: Main DishesIngredients
1 (14 oz) can coconut milk
1 tbsp curry powder
1 tbsp cornstarch
1 tbsp lime juice
1 tbsp honey
3 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into strips
1 red bell pepper, seeded and chopped
15-20 asparagus spears, cut into 1-inch pieces
1 tbsp ginger, grated
2 tsp garlic, minced
1/4 cup Thai basil, cut into thin ribbons
4 tbsp slivered almonds, optional
3-4 cups brown rice
Salt and black pepper
Directions
- In a small bowl whisk together coconut milk, curry powder, cornstarch, lime juice, and honey. Set aside.
- Heat a large skillet over medium to high heat. Coat pan with olive oil and add in chicken cut into strips. Cook 3 to 5 minutes on each side or until golden and cooked through. Remove from pan and set aside.
- Add remaining olive oil to skillet and add in red bell pepper, asparagus, garlic, and ginger. Cook for 4 to 5 minutes or until vegetables begin to soften. Reduce heat.
- Whisk sauce and add to skillet with vegetables. Add back in chicken and cook until sauce begins to thicken about 3 to 4 minutes.
- Stir in Thai basil and garnish with slivered almonds.
- Allow to slightly cool and serve over brown rice and salt and pepper to taste.
