When I lived in Charlotte, Blue Taj was my personal food addiction. I am really picky when it comes to Indian cuisine and have yet to find a comparable restaurant out here in San Diego. My super easy recipe for coconut curry chicken does the trick for my Indian cuisine cravings until I get my next Blue Taj fix. The great thing about this recipe is most of the items are probably in your kitchen already.
What you need:
4 chicken breasts
1 white onion, chopped
3 tbsp of minced garlic
1 tbsp dried basil
2 tbsp Extra Virgin Olive Oil
1 can of coconut milk (we use reduced fat)
1/2 cup chicken broth
2 tbsp red pepper flakes
3 tbsp curry powder
1 tbsp cornstarch
Mix curry powder, red pepper flakes, and if you wish salt and pepper in a bowl.
Cut chicken into pieces and add to the mixture. Mix well until all the pieces of chicken are coated.
In a large skillet heat EVOO. Add the white onion to the hot skillet and cook until the onion becomes translucent. On a medium heat, add garlic and basil and stir for about 30 seconds. Add the chicken and cook for 7 minutes (or longer if needed).
In a bowl, add coconut milk, cornstarch, and chicken broth and mix until blended together. Add mixture to the skillet and bring to a boil. Turn down heat and simmer for 7 minutes.
Serve over basmati rice, cook according to bag instructions.
I start cooking the rice just before the chicken, they finish at the same time.
Yummy, yummy, yummy! Enjoy!