Green Chile Coconut Curry
This is a recipe that I pulled from My Kitchen Cafe, but then modified since I love veggies and couldn’t find one of the spices at my local grocery store. I also trimmed a considerable amount of fat from the original. I had my doubts going into the project, but it ended up as a new family favorite (and lactose free).
Green Chile Chicken Curry
- 2-3 boneless skinless chicken breasts
- 1 (14 oz) can coconut milk
- 1 (4 oz) can green chiles
- 2 tsp curry powder
- 1 tsp ground cumin
- 1/2 c onion thinly sliced
- 2 Tbs water
- 1 tsp corn starch
- 2 Tbs chopped cilantro
- 2-3 c cooked rice
Trim chicken and cut into pieces (whatever size you want). Saute chicken and onion together until chicken is no longer pink. (Here I used cooking spray rather than oil as called for originally.) While that’s cooking whisk together coconut milk, green chiles, curry, cumin, water, and corn starch in a bowl. Add this mixture to the chicken and let boil uncovered until sauce reaches desired thickness. Serve over rice with chopped cilantro as garnish.
My special notes: Vegetables such as carrots and red potatoes add into this recipe really easily and are delicious! If you decided to add them in, I suggest pre-steaming the veggies in the microwave so that they are soft enough without having to simmer for a long time.
