Coconut Chicken Curry

Name: Coconut Chicken Curry
Total time: 130 min
Yield: 1 serving
Ingredients: 0.22 kg chicken; ¼ medium white onion, diced medium white onion; 4.17 g fresh scallion; 0.33 clove garlic; 0.17 tbsp fresh cilantro; 0.5 tbsp curry powder; 0.67 sprig fresh thyme; 0.33 tbsp fresh parsley; 0.33 tsp salt; ½ teaspoon pepper pepper; 0.33 tbsp oil; ½ medium white onion, diced medium white onion; 0.33 clove garlic; 0.33 tbsp curry powder; 4.17 g fresh scallion; 148.33 mL coconut milk; Pepper, to taste pepper; 60 mL chicken broth; Cilantro, for garnish fresh cilantro

130 min1 servings

Your daily targets

Per serving

Energy

654 kcal

Carbs

9 g

Fat

47 g

Protein

42 g

Watch it being made

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Ingredients

chicken
0.2 kg
medium white onion
¼ medium white onion, diced
fresh scallion
4 g
garlic
0.3 clove
fresh cilantro
0.2 tbsp
curry powder
0.5 tbsp
fresh thyme
0.7 sprig
fresh parsley
0.3 tbsp
salt
0.3 tsp
pepper
½ teaspoon pepper
oil
0.3 tbsp
medium white onion
½ medium white onion, diced
garlic
0.3 clove
curry powder
0.3 tbsp
fresh scallion
4 g
coconut milk
148 mL
pepper
Pepper, to taste
chicken broth
60 mL
fresh cilantro
Cilantro, for garnish

Instructions

1
In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Mix and let marinate for at least 1 hour in the refrigerator.
2
Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.
3
Add the curry powder and stir well, cooking for 3-4 minutes more.
4
Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.
5
Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until it starts to brown. Season with pepper.
6
Add the chicken broth to the pot and stir.
7
Garnish with cilantro.
8
Enjoy!