Charred Chicken in a Mild Coconut Curry SauceBrooke McLay
When my husbands grandparents lived in India for two years, they picked up this simple, splendid recipe. While many curried chicken recipes can be super spicy, this one is sweet and milk. Even better, it’s so simple to make. Our kids beg for it weekly, and I’m not totally opposed to having it that often because it’s so easy to prepare. If you’ve ever wanted to introduce your family to some truly delicious foreign cuisines, this is a great start.
Coconut Curry Chicken
- 2 chicken breasts
- 3/4 cup greek yogurt
- 1 tablespoon olive oil
- 1/2 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1/2 sweet onion, sliced
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric
- 1 (15-ounce) can coconut milk
- 2 tablespoons honey
- 3-4 cups saffron rice (or long-grain white rice), cooked
- 1/4 cup finely chopped parsley
- fresh lime slices for garnish
Preheat the oven to broil. Spread 1/2 cup of the yogurt on the chicken breasts. Place the chicken directly on the top rack of your oven and broil until the chicken is cooked through, and slightly charred on the outside, about 4-6 minutes per side. Remove chicken from the oven and set aside. In a large skillet, heat the olive oil over medium-high heat. Cook the mushrooms, red bell pepper, and onion slices until softened, about 2-3 minutes. Add the curry and turmeric and cook for a minute longer. Add the coconut milk and honey. Salt to taste.
Slice the chicken into slices and stir it into the curry mixture. Serve over rice with lime and chopped parsley for garnish.