Rainforest Coconut Curry
Photography: Emily Lawrence
Our NTY curry is wonderfully fragrant and flavourful. For a vegetarian or vegan alternative, replace chicken with paneer or tofu.
Yield: 4-6 Servings
INGREDIENTS
1 large onion, quartered
½ cup canned crushed tomatoes or 2 medium-sized ripe tomatoes
2 Tbsp curry powder
½–1 tsp salt
2 Tbsp coconut oil
1–2 cinnamon sticks, 1-inch pieces
2–3 bay leaves
5–6 whole black peppercorns
1 ½ pounds skinless, boneless chicken breast, cubed
1 can (400 mL) coconut milk (not light)
¼ cup Nuts to You Rainforest Butter
2 Tbsp cilantro, finely chopped, to garnish
INSTRUCTIONS
In a food processor or blender, purée onion, tomatoes, curry powder and salt into a fine paste.
In a large pot, heat oil on medium-high heat. Add cinnamon sticks and peppercorns. Gently sauté for 1 minute. Add bay leaves and sauté for a few seconds.
Reduce heat to medium. Add onion–tomato purée. Stir for 10 to 15 minutes until reduced to a thick paste. Take care not to burn.
Add chicken, coat well with paste. Sear chicken in pot until it is cooked through.
Stir in coconut milk. Reduce heat and gently simmer for 10 minutes. If sauce gets too thick add water to thin.
Gently fold in Rainforest Butter. Simmer for a few more minutes.
Garnish with cilantro.
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