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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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EZ Coco Chicken Curry
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Easy taste of India! 20 Minutes 4 Ingredients 3 Cups Diced, Boneless, Skinless Chicken Thighs 2 Tbsp Olive Oil 2 Tbsp Curry Powder 2 Tbsp Lemon Juice 2 Tbsp Ground Cumin 1 Tbsp Garam Masala or Ground Coriander optional 1/2 Tsp Red Pepper Flakes 1 Cup Diced Onions, preferably Red 1 Cup Diced Celery 1 Cup Diced Red Pepper 2 Cups Chicken Stock 2 Cups Diced Potatoes, Peeled 2 Cups Coconut Milk Directions Combine the olive oil with the curry powder, lemon juice, cumin, and garam masala. Marinate the chicken in the spice mixture for at least 1 hour covered in the refrigerator. In the wok, saute the chicken in hot oil until lightly browned, stirring occasionally. Add the red pepper flakes, diced onion, celery and red pepper. Cook until onions are soft. Add the chicken stock and the diced potatoes, under lowered heat cook until potatoes soften. Add the coconut milk and simmer uncovered for 15 minutes until thickened. Serve over rice.
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