Recipe by: Aseky Bonaire. “I am a fan of anything coconut, and anything curry, so when I put my two favorite flavors into one dish-you get coconut curry chicken. Growing up my mom cooked with a lot of spices and curry being one of them. So this dish is definitely inspired by my culture (Panamanian and Dominican), and also my husband’s culture (Haitian).”
In a large skillet on medium heat, melt your coconut oil and butter. Once heated, add diced red onion and diced shallots. Cook until translucent which is about 6 minutes.
Add your ginger powder, garlic, curry powder, and cook for about 3 minutes until fragrant.
Add sofrito to the pan and cook for about 2 minutes.
Add sliced bell peppers to the pan and cook until slightly brown.
Then add half the can of coconut milk and 1/4 cup of chicken stock to the pan, mix around and place lid back over pan and let chicken cook.
While chicken is cooking, make your Success® Basmati Rice. Make sure you follow the directions on the box! I promise you, it will be perfect!
Once the chicken is fully cooked, stir in 1/4 cup of chicken stock to the pan and pour in the remaining amount of coconut milk, and add crushed red pepper. Use as much or as little as you want!
Since it’ll be pretty runny, and I like it to be more of a creamy consistency you can add corn starch to thicken it up.
Once corn starch is well blended, squeeze half a lime into the pot and stir!
Garnish with mint, and let it sit on “low” for 5 minutes.
When you serve it, garnish with cilantro! Enjoy!!
For a vegetarian-friendly option, take a look at this delicious vegan meatloaf with mushroom.