Yellow Coconut Curry Chicken

About This Recipe

Yellow Coconut Curry Chicken made with chicken breasts, coconut milk, and vegetables. The curry is paired with a sweet and spicy cabbage slaw made with a chili garlic sauce.

Ingredients

• 4½ cups cooked rice
• 2½ lbs boneless skinless chicken breast
• 1 medium onion
• 1 medium green pepper
• 1 medium red pepper
• 1 cup matchstick carrots
• 2 tbsp curry powder
• 1 tbsp turmeric
• 13.5 oz canned coconut milk (get the canned one, it is creamier than the carton)
• 1 cup chicken stock
• 1 tbsp garlic (minced)
• 1 tbsp ginger (minced)
• 2 tbsp cornstarch
• 1 tbsp cold water
• 2 tbsp oil
• 10 oz coleslaw mix (the thinner cut the better)
• 1⅓ tbsp sugar
• 3 tbsp rice vinegar
• 1 tbsp chili garlic sauce (or sambal)

Instructions

1. Cook enough rice to yield 4½ cups of cooked rice. 1 cup of dry rice will make about 2-3 cups of cooked rice depending on what kind of rice you use.
2. Cut your chicken into a large dice, about 1 inch cubes. Season lightly with salt and pepper.
3. Wash and cut your vegetables. Cut the onion into thin slices and the peppers into a large dice. If you buy matchstick carrots pre cut you don't need to do anything to them. If you buy whole carrots you can do whatever you prefer. I would recommend using a vegetable peeler to make shredded carrots.
4. Mince your garlic and ginger.
5. In a large pot over medium high heat, add a bit of oil and cook the onions, carrots, and the garlic until the onions have slightly browned.
6. Add in the peppers and garlic and cook for a couple of minutes until the peppers have a bit of color.
7. While the vegetables are cooking you can begin cooking the chicken in a different pot to save time or just wait and use the same one to save on dishes.
8. Add a bit of oil to the pot and add the chicken. Brown on all sides for a few minutes. You are not cooking all the way through here, just getting some browning.
9. Create some space in the center of the pot and add a bit of oil. Pour the curry powder and turmeric into the oil to bloom the spices.
10. Add the vegetables back into the pot and pour in the can of coconut milk and chicken stock. Stir to combine and bring to a light boil.
11. Once boiling, lower the heat to low and cover with a lid. Allow to simmer for 10-12 minutes.
12. After simmering, cut into a piece of chicken to ensure it is done.
13. Create a cornstarch slurry by mixing cornstarch with cold water. Slowly stir into the curry to thicken.
14. Season the curry with salt and pepper to taste.
15. While the chicken is simmering you can prepare the slaw.
16. Into a large bowl, add the coleslaw mix, vinegar, sugar, chili garlic sauce and a bit of salt. Mix to combine and allow to marinate.
17. This recipe makes 6 servings. Divide your curry and coleslaw evenly into your 6 containers and add ¾ cup of rice to each.