Go coco for this Coconut Curried Chicken recipe. This is a recipe loaded with satisfying, all-natural ingredients, including your favorite Betsy’s Best Gourmet Toasted Coconut Cashew Butter. Trust Betsy! It will be #LoveAtFirstTaste!
1/2 Cup Betsy’s Best Toasted Coconut Cashew Butter
4 boneless, skinless chicken breasts, pounded to ½ inch thick
2 Tbsp fresh ginger, peeled and minced
1 Tbsp fresh garlic, chopped
¼ cup rice vinegar
2 Tbsp low-sodium soy sauce (or coconut aminos)
2 Tbsp raw sugar
1 tsp red Thai curry paste
3 Tbsp low-sodium chicken broth
Fresh ground black pepper, to taste
1-2 Tbsp peanut oil (or coconut oil)
1 cup unsweetened lite coconut milk
4 Tbsp cilantro, finely chopped (more for garnish if desired)
Step By Step Coconut Curried Chicken Recipe Directions:
Step 1: In food processor or immersion blender combine ginger, garlic, Betsy’s Best, vinegar, soy sauce, sugar, curry paste and broth.
Step 2: Heat oil in large frying pan. Season chicken with black pepper. Add chicken to pan and sauté over medium heat about until golden brown and cooked through (about 4 minutes on first side and 2-3 minutes on second). Do not overcook; chicken should barely feel firm to the touch when done.
Step 3: Move chicken to plate and cover with foil. Reduce heat to low. Add coconut milk. Stir in peanut/curry/ginger paste mixture and heat through, about 2-3 minutes. Pour any juices that have accumulated on the chicken plate and cook another 1-2 minutes. Turn off heat and mix in cilantro. Pour the sauce immediately over chicken and garnish with cilantro.
Step 4: Enjoy your toasted coconut curried chicken!
Set the table, sit down and enjoy this CocoNut Curried Chicken recipe.