| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 575 | 30g | 21g | 40g |
| sugars | fibre | protein | salt |
| 5g | 6g | 48g | 2g |
Every bite of the Curry Leaf and Coconut Chicken dish I love brings a taste of faraway lands to my New Jersey home, a seamless blend of the rich Italian-American cuisine I grew up with and the vibrant flavors of Indian cuisine. This hearty chicken dish can easily stand shoulder-to-shoulder with the beloved spaghetti and meatballs of my childhood, offering a unique clash of tastes and textures that is ultimately satisfying and delightful.
A Family Tradition, Reinvented
The beauty of this dish is in the story it tells – much like my grandparents’ recipes, it reveals the love and care put into cooking. By uniting the fresh, sweet coconut and complex, aromatic curry leaves with beautiful chicken breasts, the Curry Leaf and Coconut Chicken becomes a lively symphony of flavors – as comforting as a traditional Sunday Italian-American dinner, but with an exciting, exotic twist.
A Nutritional Powerhouse
Aside from its triumph in the taste department, the Curry Leaf and Coconut Chicken recipe confers numerous health benefits, too. The collagen in the chicken promotes skin health and joint strength, while the curry leaves have antioxidant properties and may aid in blood sugar control. The turmeric also provides a powerful anti-inflammatory boost. This isn’t just a feast for your taste buds, but good food for the body as well.
Perfect Pairings
This dish stands proudly as a main dish, but if you’re looking to make a full meal, consider the versatility of the Curry Leaf and Coconut Chicken. It pairs exceptionally well with basmati rice and a fresh cucumber salad. Each bite strikes a mesmerizing balance of heat from the pepper flakes, acidity from the lime, and a tinge of sweetness from the coconut milk. It’s nothing like my old favorites – and that’s what makes it incredibly captivating.
So there you have it, a dish that brings an adventurous spin on my deep-rooted culinary traditions. It’s a testament to the continued evolution of food and flavors, mirroring my own journey as a food lover and a writer. It straddles the line between nostalgia and novelty—much like my love for both the Italian-American dishes of my youth and the exciting flavors of the world that I continue to discover.
What You’ll Need
- 6 boneless, skinless chicken breasts
- 2 cups of coconut milk
- 15 fresh curry leaves
- 1 tablespoon of coconut oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of ginger, grated
- 1 teaspoon of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1/2 teaspoon of red pepper flakes
- Salt to taste
- Pepper to taste
- 2 cups of basmati rice
- 1 bunch of fresh cilantro, chopped
- 1 lime, cut into wedges
Method
Step One
Season the chicken breasts with salt and pepper. Set them aside for a moment and heat up a large frying pan on medium-high heat.
Step Two
Add coconut oil to the pan. Once melted and heated, add the chicken breasts. Cook each side for around 3-4 minutes until they are seared brown.
Step Three
Remove the breasts from the pan and set them aside. Now, add the chopped onion into the same pan and sauté them until they are soft and translucent.
Step Four
Next, add the minced garlic and grated ginger. Stir continuously to avoid burning. Cook for a minute until the smell of garlic and ginger is fragrant.
Step Five
Add the turmeric, cumin, coriander, red pepper flakes, and curry leaves to the pan. Stir well to mix the spices with the onions, garlic, and ginger, cook for about a minute.
Step Six
Pour in the coconut milk into the pan and stir to combine everything. Now, put the seared chicken breasts back into the pan. Cover the pan and allow it to simmer for about 20-30 minutes until the chicken is cooked thoroughly.
Step Seven
While the chicken is simmering, prepare the basmati rice according to the package instructions.
Step Eight
Serve the chicken on a bed of basmati rice. Drizzle over some of the coconut curry sauce from the pan. Garnish with fresh, chopped cilantro and a squeeze of lime. Enjoy your delicious Curry Leaf and Coconut Chicken!
