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!

 

Recipe Ingredients:

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 1In 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.

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