Creamy Coconut Chicken (Print Version)
# Ingredients:
→ Base
01 -
1 small white onion, diced after peeling
02 -
1/4 cup of all-purpose flour
03 -
2 large carrots, chopped into small pieces
04 -
4 garlic cloves, finely chopped
05 -
2 celery stalks, diced
06 -
2 tablespoons of olive oil
→ Main Ingredients
07 -
1 (15-ounce) can full-fat coconut milk or use half and half
08 -
Sea salt and freshly ground black pepper for seasoning
09 -
2 teaspoons of garam masala spice blend
10 -
5 cups of chicken broth (or vegetable broth, if preferred)
11 -
1 tablespoon of curry powder for flavor
12 -
1 pound of bite-sized Yukon gold potato chunks
13 -
2/3 cup of frozen peas
14 -
1 pound of chicken breast, without skin or bones, cut into small chunks
# Instructions:
01 -
Put some oil in a big pot, set to medium-high heat. Stir and cook onions for about 3 minutes, then toss in carrots and celery for another 5 minutes. Add garlic, stirring occasionally for another 2 minutes.
02 -
Sprinkle flour into the pot, continuously stirring. Let it cook for around 1 minute.
03 -
Pour in the chicken broth, then add the potatoes, chicken pieces, curry powder, and garam masala. Stir everything together.
04 -
Turn the heat to medium-low and let the mixture slowly simmer. Stir every now and then for around 10-15 minutes, or until the potatoes become tender.
05 -
Mix the peas and coconut milk gently into the pot. Taste and add salt and pepper as needed.
# Notes:
01 -
Use vegetable broth and beans instead of chicken for a plant-based option.
02 -
To make it gluten-free, swap flour for 3-4 tablespoons of cornstarch mixed with water.
03 -
Half and half can be used as a substitute for coconut milk.