Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless, skinless, sliced)
  • 2 onions (thinly sliced)
  • 2 tbsp. fresh ginger (minced)
  • 2 garlic cloves (minced)
  • 1 tsp. red chili flakes
  • 2 tsp. ground cumin
  • 1 tsp. garam masala
  • 2 tbsp. fresh lemon juice
  • 4 tbsp. olive oil
  • 1 cup full-fat coconut milk
  • 1 green onion (thinly sliced)
  • Sea salt and freshly ground black pepper

Instruction

  • In a bowl, combine coconut milk, ginger, garlic, chili, cumin, garam masala, lemon juice, and half the olive oil, and season to taste.
  • Add the chicken to the marinade; place in the refrigerator and marinate for 2 to 12 hours.
  • Heat the remaining olive oil in a skillet over medium heat.
  • Remove the chicken from the marinade, and reserve the marinade.
  • Cook in the preheated skillet until chicken is browned on all sides.
  • Add the onion and cook until soft (2 to 3 minutes); pour in the remaining marinade.
  • Cook another 3 to 4 minutes or until chicken is cooked through and onions are soft.
  • Serve the coconut curry topped with green onions.