A Very Inauthentic Coconut Chicken Curry
A Very Inauthentic but Delicious Coconut Chicken Curry Sauce
There are million curry chicken recipes on the internet. I have enjoyed curry from Indian restaurants, Jamaican restaurants, and Thai Restaurants. This recipe combines a little bit of something from each culture. It is not anyone's ancestor's AUTHENTIC recipe. It is just what I like to make. There are no exact seasoning measurements, because I season as my spirit leads. Send me a message, if you'd like recommendations!
Ingredients
- 4 chicken thighs
- olive oil
- 1 white onion (diced)
- 2 bell peppers (diced)
- garam masala mix
- chicken bouillon
- Thai 7 spice season
- 12 oz coconut cream
- Badia complete seasoning
- cayenne pepper
- 8 oz tomato paste
- fresh basil
Instructions
- "Wash" your chicken – I used lemons. Remove the skin and then pat dry with paper towel.
- Season chicken with cayenne pepper, chicken bouillon, badia complete seasoning, and the thai 7-spice seasoning.
- Heat oil in pan. Brown each side of the chicken for 2 minutes each. Take out pan and set aside.
- In same pan, add more oil and garam masala mix. Toast for 1 minute, then add onion.
- After onion becomes tender, add bell peppers.
- After peppers are tender, add tomato paste. Combine and heat for about 2 minutes.
- Add coconut cream. Bring to a mild boil for 4 minutes. Add a little bit of the same seasonings used for the chicken.
- Add chicken parts back to the mix. Heat for a total of 35 minutes on medium heat. (Flip chicken at the 17 minute mark).
- Add chopped fresh basil and serve with fluffy, cooked, jasmine rice.
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