Coconut Chicken Curry

This rich and flavorful coconut-chicken curry represents the sweet and savory flavor you get in a restaurant.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 439 Calories

Ingredients

• 2 tablespoons ground cinnamon
• 3 tablespoons white sugar
• 4 tablespoons butter
• 1 cup plain yogurt
• salt to taste
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon nutmeg
• 1 teaspoon cayenne pepper
• 1 tablespoon ground cumin
• 1 lime, cut into wedges
• 4 tablespoons curry powder
• 1 tablespoon ground turmeric
• 1 teaspoon grated fresh ginger root
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 splash lime juice
• 3 skinless, boneless chicken breast halves, cut into bite-sized pieces
• (14 ounce) can coconut milk
• 0.5 teaspoon ground cloves
• 0.5 teaspoon allspice

Recipe Instructions

Step 1

Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.

Step 2

Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.

Step 3

Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.