Curried Chicken Fricassee with Coconut Recipe
Authentic Indian curry is not something you think you’d have time to prepare on a weeknight. But with this thick, chunky curried chicken stew, you can satisfy your curry urge at a moment’s notice.
Keywords
- Chicken
- Chicken Curry
- Curry
- For Two
- Indian
- Indian Curry
- Weeknight Dinner
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Cooking tools:
- Saute pan
- Stove
- Plate
- Cutting board
- Chef's knife
- Spoon
- Fork
- Measuring cup
Ingredients
- 2 Tbsp. coconut oil
- 8 oz. chicken tenders, seasoned with salt and black pepper
- 2 cups stemmed and sliced button mushrooms
- ½ cup each diced onion and celery
- ½ cup small baby carrots
- 1 Tbsp. minced fresh garlic
- 3 Tbsp. all-purpose flour
- 2 Tbsp. curry powder
- 1 ½ cups low-sodium chicken broth
- ¾ cup canned lite coconut milk
- ½ cup frozen green peas, thawed
- 2 Tbsp. chopped fresh cilantro
- 1 Tbsp. fresh lime juice
- Salt and red pepper flakes to taste
- Thinly sliced serrano chiles
- Toasted raw coconut flakes
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