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Coconut Chicken Curry

Coconut Chicken Curry

Made some coconut chicken curry with FCC Pure Green Chile and Hatch Green Chile Powder 3 tbsp olive oil and brown a yellow onion. Add 1 tbsp grated ginger and 1 tbsp minced garlic—Cook for 2 minutes. Add a small can of diced tomatoes, 1/4 cup FCC hot pure green, 1/2 tsp green Chile powder, 1 tbsp curry powder, and cook until a paste forms. Next, add 1 pound cubed chicken breast. Add 1 tsp salt and 1/2 tsp black pepper. Cook 2- 3 minutes covered. Add 3/4 cups water. Cover and cook 10 more minutes. Add 1 can coconut milk and 1/2 tsp cardamom. Cook until sauce thickens. Add some fresh cilantro, and we squeezed some fresh lime juice on top. Served over basmati rice and a side of roasted garlic naan bread.

Recipe by Michelle Renee Brown from Fresh Chile Cookin'! group on Facebook. 

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!

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