Coconut Chicken Curry
Made some coconut chicken curry with FCC Pure Hatch 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.
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