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Coconut Milk Curry Chicken

by Curtis Ross

Cooking times will vary depending on the size and thickness of the chicken breasts. Some chicken breasts are huge, over 1 pound each so should cut the chicken lengthwise for quicker cooking. This recipe was cooked with chicken breasts that were cut thinner lengthwise. If you’re cooking with smaller chicken pieces, you might not even have to finish it in the oven. Adapting this to a stove-top version is just as easy!

Course: Main Course
Cuisine: American, Asian
Servings: 4 Servings
Calories: 423 kcal


INGREDIENTS:

  • 2 pounds boneless skinless chicken breasts
  • kosher salt or sea salt, to taste
  • fresh ground black pepper , to taste
  • 1 Tablespoon  butter or olive oil
  • 3 cloves garlic , minced
  • 1 Tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper , or to taste
  • 1 Tablespoon fish sauce or soy sauce , or more to taste
  • zest of 2 limes
  • 1 cup  coconut milk
  • 1 cup  chicken broth
  • 1/4 cup  minced cilantro
  • for serving:
  • Cooked Rice or Crusty Bread

DIRECTIONS

  • Preheat oven to 400° F.
  • Rinse and pat dry the chicken breasts and cut them lengthwise if the chicken is too thick. Season both sides of chicken with salt and pepper.
  • In a large oven-proof skillet, melt butter or add oil on medium high heat. Place chicken skin-side down first and sear each side of the chicken until crispy brown, about 2-3 minutes per side. Remove chicken from pan and set aside.
  • In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Add the curry powder, cumin, cayenne pepper, fish sauce/soy sauce, and lime zest. Then add coconut milk and chicken broth. Whisk until combined. Bring liquid to a low simmer.
  • Place chicken back into the skillet and transfer to oven.  Bake the chicken for about 25-30 minutes or until the chicken fully cooked.
  • After chicken is cooked, top with minced cilantro and serve over rice or with slices of crusty bread.
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