Curried coconut chicken

I liked curry but have never tried actually cooking a curry dish. This was pretty easy and I had most of the ingredients. Next time I’ll probably make it with rice instead of noodles though. Basic recipe comes from Cooking Light Annual Recipes 2001.

  • 2½ cups uncooked egg noodles
  • 2 teaspoons vegetable oil
  • ½ large onion
  • 2 cups fresh basil leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons Madras curry powder
  • dash of salt
  • ¼ teaspoon ground red pepper
  • 1 boneless chicken breast half
  • ¾ cup light coconut milk
  1. Prepare noodles according to package directions, but without salt.
  2. Cut chicken into 1 inch pieces
  3. Slice onion thinly
  4. Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat
  5. Add onion and stir-fry for one minute
  6. Add basil leaves and stir fry for an additional two minutes
  7. Remove from pan
  8. Add remaining teaspoon of oil to pan and heat
  9. Add garlic and stir-fry for one minute
  10. Add curry, salt, and red pepper and stir-fry for 10 seconds
  11. Add chicken and stir fry for three minutes
  12. Add coconut milk
  13. Reduce heat to medium
  14. Cook until chicken is done (about 4 minutes for me)
  15. Add basil-onion mixture and toss well
  16. Serve over the noodles

The result:

Curried coconut chicken over noodles

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