Curry-Braised Chicken
Curry-Braised Chicken is an Indian recipe that serves 4. One serving contains 565 calories, 19g of protein, and 33g of fat. For $2.2 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 2 people were glad they tried this recipe. It works best as a main course, and is done in about 1 hour and 15 minutes. Head to the store and pick up chicken breasts, coconut milk, fish sauce, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is solid. If you like this recipe, take a look at these similar recipes: Curry Braised Chicken Legs, Curry-and-Yogurt-Braised Chicken Thighs, and Curry-And-Yogurt Braised Chicken Thighs.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
basmati rice
1 Tbsp. palm or brown sugar
2 Tbsp. fish sauce
2 Tbsp. fresh lime juice, or wedges for serving
pepper
Salt
2 large boneless, skinless, chicken breasts
1 (14oz) can unsweetened coconut milk
2 Tbsp. grapeseed or vegetable oil
2 Tbsp. curry paste (green, red, or yellow)
Equipment:
oven
dutch oven
wooden spoon
Cooking instruction summary:
- Preheat your oven to 325 degrees Fahrenheit.
- Cut the chicken breasts in half. Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches. Set chicken aside.
- Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.
- Cover the Dutch oven and place in the oven. Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.
- Stir in the lime juice and serve with cooked rice.
Step by step:
1. Preheat your oven to 325 degrees Fahrenheit.
2. Cut the chicken breasts in half.
3. Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches. Set chicken aside.
4. Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.Cover the Dutch oven and place in the oven.
5. Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.Stir in the lime juice and serve with cooked rice.
Nutrition Information:
covered percent of daily need
