Don’t make this dish for company unless you don’t mind them seeing you lick the sauce from your plate. Even my husband who has a strong aversion to coconut really likes this recipe. In fact I named it Curried Chicken to hide the fact that it has coconut milk. He never detected the coconut flavor, but I did slip up and call it Coconut Chicken Curry at the dinner table. Fortunately, he proclaimed it delicious before the truth was told.

Curried Chicken

Kristie Sullivan

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Servings

Calories 473 kcal

Ingredients

2 lbs boneless chicken breast cut into 3 inch pieces
2 tablespoons ghee or coconut oil
2 tablespoons curry powder
2 cloves garlic minced
2 teaspoons raw ginger grated
13.5 ounces canned coconut milk
4 ounces tomato sauce
4 ounces chicken broth
1 tablespoon fish sauce optional
3 tablespoons butter salted

Instructions

In a large skillet, melt the ghee or coconut oil on medium high heat.
Add curry powder, garlic, and ginger and heat until fragrant.
Add chicken, browning well on each side. When chicken is browned, add broth and scrape sides and bottom of pan to dissolve any browned seasonings into the broth.
Add coconut milk, tomato sauce, and fish sauce. Simmer on low heat for 20 to 30 minutes. The chicken should be tender as it simmers, and the sauce will reduce. Add more chicken broth if the sauce becomes too thick. Add butter at the end of the cooking time just before serving.

Notes

The fish sauce is optional in this dish. It adds a tangy, briny flavor and when kept to the quantity called for in the recipe, the sauce won’t taste “fishy”.

Coconut milk – the carbs in a can of coconut milk can vary widely by brand so look for one with a lower carb count. I usually use Trader Joe’s brand, which is only 1g carbohydrates per 1/4 cup serving.