Recipe courtesy of Padma Lakshmi
Print
Total:
45 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

  • 1 onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 large jalapeno chili, stemmed and halved
  • zest of 1 lemon, about 1 tablespoon
  • 1/4 cup water
  • 2 tablespoons vegetable oil
  • 1 (3 to 3 1/2 pound) chicken, cut into small serving pieces, skin removed
  • 1 cup sliced carrots
  • Salt, to taste
  • 1 1/2 teaspoons Hot Madras Sambar Curry Powder
  • 1 (14-ounce) can unsweetened 'light' coconut milk
  • Fresh lemon juice, to taste
  • 1/2 to 1 cup loosely packed chopped fresh cilantro leaves

Directions

In a blender combine the onion, garlic, gingerroot, chili, lemon zest, and water and blend until pureed. In a casserole set over moderate heat, warm the oil until it is hot. Add the paste and cook it, stirring, for 3 minutes. Add the chicken, carrots, and salt to taste, and cook, turning the chicken until lightly colored on both sides, for about 10 minutes. Add the curry powder and cook, stirring and turning, for 5 minutes. Add the coconut milk and simmer, stirring occasionally, for about 10 minutes, or until chicken is cooked through. Stir in the lemon juice, to taste and the cilantro. Serve with rice.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Coconut Chicken

Coconut Chicken Fry

Spicy Chicken Coconut Curry

Recipe courtesy of Tyler Florence

Martinique Coconut Chicken Curry

Recipe courtesy of Levi Roots

Coconut Curry Chicken Smoked Sausage Skillet

Recipe courtesy of Hillshire Farm

Thai-Style Coconut Chicken with Snow Peas

Recipe courtesy of Cooking Channel

Chicken Slow Braised in Green Peppercorns and Coconut Juice

Recipe courtesy of Luke Nguyen

On TV

So Much Pretty Food Here