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Coconut Chicken Curry

Coconut Chicken Curry

Print Recipe
This delicious Coconut Chicken Curry features Margaret Holmes White Acre Peas.
Course Main Course
Total Time 1 hour
Servings 4

Ingredients

  • 2 whole chicken breasts cut into cubes
  • 1 tsp. poultry seasoning
  • 1/4 cup flour
  • 3 tbs. olive oil
  • 1/2 large onion; diced
  • 1/ tsp. crushed ginger
  • 3/4 cup coconut milk
  • 1 14 oz. jar prepared curry sauce
  • 1 14.5 oz. can Margaret Holmes White Acre Peas; drained
  • 1-1/2 tsp. fresh lemon juice
  • 4 cups cooked white rice

Instructions

  • Dredge the chicken cubes in flour (shake off excess) and sprinkle with poultry seasoning; set aside.
  • Heat oil in a large (high-sided) skillet to medium. Add onions and ginger; cook for 10 minutes, stirring frequently.
  • Push onions to the sides of the pan and increase heat to high. Add chicken and flash fry to brown all pieces.
  • Lower heat to medium and stir in coconut milk; cook 5 minutes. Stir in curry sauce and Margaret Holmes White Acre Peas.
  • Lower heat to medium-low, cover curry and simmer gently for 40 minutes (stirring occasionally).
  • Remove from heat and stir in lemon juice. To serve, divide rice into 4 warmed bowls and top with curry.