This Chicken Curry recipe lacks the spicy bite associated with south Asian curries but makes up for it with a creamy coconut flavor.
- 8 oz Boneless Chicken Breast
- 1 tbsp Olive Oil
- 1 Onion Sliced
- 4 tbsp Butter Unsalted
- 6 tbsp Flour
- 4 tsp Curry Powder
- 1/4 tsp Salt
- 2 tsp Ginger Grated
- 3/4 cup Milk
- 3/4 cup Chicken Broth Low Sodium
- 13.5 fl oz Lite Coconut Milk
- 1/2 cup Peas Frozen
Slice chicken breast into uniform pieces. Heat oil in sauté pan.
Cook chicken until cooked through. Remove to a plate and keep warm.
Melt butter in pan. Add onions and cook until soft, about 8 minutes.
Remove from heat and stir in flour, curry powder, salt and ginger until well blended, to create a roux.
Return to low heat. Mix chicken stock and milk together. Gradually stir liquid mixture to the roux in stages, about 1⁄4 cup at a time, being sure to incorporate the liquid in before adding any additional liquid. This process should take 8 to 10 minutes.
Whisk in entire can of coconut milk. Increase heat. Add reserved chicken and peas. Bring to a simmer.
Serve over rice if desired.
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