Lick Your Plate Coconut Chicken Curry
Try this Lick Your Plate Coconut Chicken Curry recipe, or contribute your own.
Try this Lick Your Plate Coconut Chicken Curry recipe, or contribute your own.
- salt and white pepper
- 1/2 teaspoon ground turmeric
- 2 cups broccoli florets
- cooked white rice
- 2 cloves garlic pressed or minced
- 2 tablespoons coconut oil divided
- 2 chicken breasts cut into bite-sized pieces
- 1 teaspoon + 1 tablespoon curry powder divided
- 1 small shallot chopped
- 1/2 teaspoon grated fresh ginger (from a 1†section)
- 14 oz can lite coconut milk
- 2 teaspoons coconut sugar (or white sugar or honey)
- 1 lime, cut into wedges (optional)
- chopped fresh cilantro (optional)
- Carbohydrate 96.9237662750633 g
- Cholesterol 0 mg
- Fat 10.211220840923 g
- Fiber 3.921349858284 g
- Protein 11.4351093564082 g
- Saturated Fat 8.06004160962358 g
- Serving Size 1 1 Serving (466g)
- Sodium 825.282567577426 mg
- Sugar 93.0024164167793 g
- Trans Fat 1.05592558561023 g
- Calories 522 calories
Step-by-step
- Melt 1 Tablespoon coconut oil in a large, 10-12†skillet over medium-high heat. Add chicken then season with salt, white pepper, and 1 teaspoon curry powder. Saute chicken until cooked through then remove to a plate and set aside.
- Turn heat down to medium then melt remaining 1 Tablespoon coconut oil in skillet. Add shallot then saute until tender, 2-3 minutes. Add ginger and garlic then saute until fragrant, 1 minute. Add coconut milk, coconut sugar, turmeric powder, remaining 1 Tablespoon curry powder, salt, and white pepper then whisk until smooth.
- Turn heat up to high to bring coconut milk to a simmer then turn heat down to medium and add broccoli florets. Cover skillet with a lid then simmer broccoli for 2 minutes, then remove lid and add cooked chicken back into the skillet. Continue to simmer until broccoli is crisp-tender and sauce has slightly thickened, 1-2 minutes, then taste and add salt and/or white pepper if necessary. Serve over cooked rice with lime wedges and chopped cilantro.
Operating under a strict thirty-minute total preparation constraint requires careful sequencing of pan searing and simmering phases. When chicken breasts are cut into uniform bite-sized pieces and sautéed in a ten to twelve-inch skillet over medium-high heat, proteins coagulate rapidly to form a firm outer crust before moisture escapes.
Chemical Flavor Development
Coconut milk contains saturated fats that act as hydrophobic carriers, binding volatile aromatic compounds from garlic, ginger, and curry powder to distribute them evenly across the palate. As the sauce simmers and reduces over medium heat, water molecules evaporate while fat-soluble flavor compounds concentrate, deepening the overall profile significantly more than immediate tasting indicates.Second-Day Storage and Reheating
Storing leftovers in an airtight glass container in the refrigerator for up to three days allows starches in the white rice and fibrous structures in the broccoli to absorb residual coconut oils. Reheating this dish gently over medium-low heat with a tablespoon of water prevents the coconut milk proteins from breaking and separating into an oily phase.
