Coconut Curry Chicken SIMMERING IN COCONUT MILK WITH CHICKPEAS IS A DISH BEST SERVED WITH RICE, AND YOU CAN’T FORGET THE PEPPER SAUCE. A LITTLE GOES A LONG WAY, SO PROCEED WITH CAUTION. IF YOU CAN’T TAKE THE HEAT, LEAVE IT OUT AND ENJOY THE REST OF THE FLAVORS.

INGREDIENTS

  • 2 lbs boneless chicken thighs or breast
  • 1 tsp minced garlic
  • 2-3 tsp ginger (or to taste)
  • 1 tsp hot Caribbean pepper sauce
  • 2 Tbsp. vegetable oil
  • 1 medium onion, julienned
  • 5 Tbsp. curry powder
  • 1 can chickpeas, drained and rinsed
  • 1 can coconut milk or cream
  • salt, to taste

Coconut Curry Chicken DIRECTIONS

Cut chicken into small pieces and season with garlic, ginger, salt, and hot pepper sauce. Marinate for 30 minutes or more.

On medium, heat oil in a pot or skillet. Add onions, cook for 2-3 minutes.

Add chicken to the pot. Cook, stirring frequently, for 5 minutes then add chickpeas.

Mix curry powder with 2/3 cup of water until smooth (add more water if too thick). Add to the pot and cook about 5 minutes, stirring frequently.

Stir in 1 can of coconut milk, lower heat to a simmer. Cover and cook until meat is tender. Adjust salt and hot pepper to taste.

Recipe by Rob Thomas, www.chefrob.ca

For more unique items for your home, click shopCHT.com.

For more unique items for your home, click here.

The following two tabs change content below.
Canadian Home Trends magazine gives you a personal tour of the most stunning homes and condos across Canada. You'll be inspired by a selection of accessible home décor products, trend reports, simple yet stylish DIY projects, and much more. In each issue, you are given the tools to recreate designer spaces you've always dreamt of having at home, in-depth renovation and design advice, colour palette and furniture pairings, and Canada's best places to shop.