Curry Chicken with a Curry Coconut Milk and Basil Sauce / by Alice Zhao

Curry Coconut Chicken
Jared's new favorite thing to do these days is to recreate restaurant dishes. This past friday I had a craving for Thai food and we headed to the closest restaurant, Opart Thai. Plus this place has a parking lot- that is not easy to come by in Chicago! While I ordered my typical Pad Kee Mao (stir fried flat noodles with basil), Jared got Gaeng Panang (described on the menu as Panang curry and Thai basil leaves sauteed in coconut milk). While we love Thai food in general, we noticed that many Thai restaurants tend to boil their meat prior to serving the dish. Most of the time the meat becomes tough and has lost much of their flavor. So last night, Jared recreated this dish but cooked his marinated chicken on a grill. I don't know if Jared is just really good at perfectly grilling chicken breast but it turned out so incredibly juicy and flavorful. It's funny how I am always so surprised when grilled chicken breast does not come out super dry and flavorless. The sauce was also so yummy that I couldn't stop eating this dish. I'm a sucker for coconut sauces. When Jared wasn't looking, I took more of the sauce and poured it over my rice. And then when I was done, I licked my plate clean. Shh!
Curry Coconut Chicken

Ingredients
Skinless boneless chicken breast
Madras curry powder
1 can coconut milk
2 cloves garlic (chopped)
Handful of basil
Onion powder
1/2 tsb sugar
Salt
Pepper

Recipe

  • Drizzle the chicken breast with oil and sprinkle generously with salt and pepper. Lightly coat the breast with curry powder and onion powder. Add more curry powder for you spicy folks.
  • Set the chicken aside and prepare the curry sauce
  • In a sauce pan on medium heat, add the coconut milk, garlic, 1 tsp of curry powder, sugar and a pinch of salt. Simmer for 15 mins and stir occasionally. (High heat can cause the sauce to boil over)
  • Add a handful of basil leaves to the sauce and simmer on low heat until ready to serve. Add more salt to taste.
  • Once the grill is hot, grill the chicken breast on high heat for 3-4 mins, then turn the chicken over and grill on low heat with the lid on for 6-7 mins.
  • Remove the chicken and let it rest before slicing
  • Spoon sauce over the chicken and serve immediately

Note: This recipe goes well with pasta or rice and anything nice

Curry Coconut Chicken