Golden Coconut Curry Chicken Recipe

Do you ever crave something a little bit spicy? I do, and my Golden Coconut Curry Chicken Recipe is the ideal dish to hit that craving. This golden dish gets its vibrant color from the curry powder, and turmeric, which on their own are not spicy, just warm, comforting flavor notes.

To bring the heat, I use Harissa, a hot chili paste. There are several varieties of chili paste, available at the market, just use the one you like best. Even crushed red pepper will bring as little or much spice to this dish as you want. If you don’t like spicy foods, just omit the chili, there are still plenty of flavors here to satisfy you.

Any vegetable combination will work in a chicken curry, I chose to stick with the golden, orange tones of the spices to create a dish as blazing as the rising sun!

Currys are fantastic served over brown rice, quinoa, couscous, or even riced cauliflower. Even if you don’t like spicy foods, I hope you will try this wholesome one-pot wonder and adjust the chili paste to your tastes. And be sure and let me know how you like it!!

Coconut Chicken Curry

2 tablespoons coconut oil

2 chicken breasts, cut into 1-inch cubes

1 tablespoon curry powder

1 teaspoon dried ginger

1 teaspoon turmeric

Harissa or other chili paste to taste

1 shallot, finely chopped

3 cloves garlic, pressed

1 14-ounce can of coconut milk

2 teaspoons honey

2 cups broccoli florets

1 medium onion, julienned

1 red or orange bell pepper, diced

1 cup diced carrots

Salt and pepper to taste

Heat a large chef’s pan over medium heat, and add 1 tablespoon of oil and chicken that has been seasoned with salt and pepper. Cook chicken until it’s done and remove it from the pan. Melt remaining oil Add shallot and cook for about 2 minutes add garlic and cook 1 minute more. Add remaining ingredients and mix well until liquid is smooth. Simmer on low to medium heat until vegetables are tender and the sauce has thickened for about 10 minutes. Add chicken back to the pan and adjust seasonings as needed, Serve Chicken Curry over brown rice, quinoa, or couscous.

Bottles of champagne for Kir royal class

I hope you will join me on Thursday, May 19th for:

Bottomless Kir Royals and Canapés, a truly unique culinary event. We will cook together to create the most delectable canapés you can imagine and will experience the ultimate L’apero- cocktail hour as only the French can do. You’ll see just how easy it is to master an elegant affair for your friends and family while many stories of Parisian cocktail hours are shared. The best part? Your glass will never be empty! We will declare victory as we wind our way through this menu of luxurious morsels, beginning with irresistible Herbed Goat Cheesecake with Peppered Basil Peaches. Next up, Rosemary branches will be our skewers for indulgent Rosemary Filet Mignon, so pretty on a plate. The fun will continue with cute as buttons, Savory Parmesan Prosciutto Madeleines. I’ll share all my secrets for how to smoke salmon as we prepare Smoked Salmon Pate with Dill. Beautiful Brie and Berry Toasts, almost too pretty to eat, will round out the feast. We’ll feel triumphant with a final nod to France with delectable Crème Brûlée, sweet! Class Fee $79.00