Coconut Curry Chicken

This, is an all time favorite.

Serves 3-4




In a large pan on medium heat, add a little oil and once the oil is hot add the chicken. Season the chicken with salt and pepper and let cook until 80% of the way done. Remove from the pan and set aside.

Next in the same pan, add the shallots and season with a little salt. Once the shallots turn translucent add the garlic, green chili, and chili relish. Fry for about 1 minute or until the garlic is nice and fragrant then add the dry sherry. Let the wine reduce completely or at least by 1/2 then add the coconut milk. Reduce the heat to a simmer and let reduce until the sauce is thick enough to coat the back of a spoon (about 10 minutes or so).

Now add the chicken back to the pan, the lime juice, green onion, and fresh coriander. Give everything a mix until combined and once the chicken is cooked though season to taste with salt and pepper.

Serve with jasmine rice on the side.


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