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Lunch / Dinner

Curried Chicken Fricassee with Coconut

Authentic Indian curry is not something you think you’d have time to prepare on a weeknight. But with this thick, chunky curried chicken stew, you can satisfy your curry urge at a moment’s notice.

It starts with curry powder — not curry paste. Curry powder is a blend of a dozen or more spices. Purists would never use it, but it does make things a lot more convenient. Just be sure you have a fresh jar on hand — after six months, ground spices lose their punch.

Makes

2 servings

Total Time

45 minutes

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Ingredients

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Test Kitchen Tip

Coconut oil is extracted from pressed, dried coconut meat. It’s typically solid at room temperature and melts when heated.

Instructions

Melt coconut oil in a sauté pan over medium-high heat. Add tenders and cook until browned, 23 minutes per side; transfer to a plate and shred when cool.

Add mushrooms to pan and season with salt; cook until they release their moisture and start to brown, 5 minutes. Stir in onion, celery, carrots, and garlic; reduce heat to medium-low, cover, and sweat until vegetables soften, 5 minutes.

Stir in flour and curry powder; cook 2 minutes. Increase heat to medium-high and stir in broth and coconut milk. Bring curry to a boil, reduce heat to medium, and simmer until thick, 5 minutes.

Add peas, cilantro, lime juice, and shredded tenders; season with salt and pepper flakes. Serve fricassee over Coconut Rice; garnish with serranos and toasted coconut.

Curried-Chicken-Fricassee-with-Coconut-Step1

Because mushrooms are full of water, cook them until they release all their moisture and it evaporates.

Curried-Chicken-Fricassee-with-Coconut-Step2

To get rid of the raw spice taste of curry powder, add it with the flour, and cook it a couple of minutes.

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