coconut chicken curry from west coast capri

this week chelsey asked me to guest post on her pretty site,

so i thought why not have her do the same by sharing one

of her delicious recipes that i want to try out! she has flawless

taste and lives down in LA, so i love seeing her updates on all.

the fun things she's doing in sunny socal {which we miss!}

enjoy this yummy recipe from her, i know i'm making it soon!

••

Hi there!  I'm Chelsey from westcoastcapri.com and I am so excited to be 

guest posting here at The Well Traveled Wife.  I have loved following Emi's blog 

because not only does she go on the most amazing adventures but she also is 

the cutest housewife and amazing cook.  Since she has given some great tips in 

the kitchen, I thought I'd share a recipe that is a favorite at my house and 

something we just made up.  This coconut chicken curry is an easy meal to put 

together and hopefully you'll love it as much as we do!!  Enjoy!

30 minutes / 4 servings

|  INGREDIENTS  | 

3 thawed chicken breasts
2 cans coconut milk
2 TBSP curry powder
1 tsp chicken chicken bouillon powder
2 tsp minced or crushed garlic
1 - 2 TBSP Sriracha hot chili sauce {optional}
1/2 yellow onion
1/2 tsp salt
1/2 cup chopped dry roasted peanuts
1 TBSP vegetable oil
2 cups white or brown rice

|  INSTRUCTIONS  |

1. Start cooking rice in a pot or rice cooker.  

2. Finely dice 1/2 yellow onion. In a sauce pan over medium heat, add 1 tsp vegetable oil and 1/8 cup water. Add onions and cook 15 minutes until opaque, slightly browning and water is evaporated. While rice and onions are cooking, start curry sauce in a large sauce pan. 

3. In a large saucepan over low heat, combine coconut milk, curry powder, chicken bouillon powder, garlic, 1 TBSP Sriracha chili sauce and salt and whisk together until blended. Simmer on low heat so it does not boil. Taste. (This is just right for us, but you may want to add more salt, curry powder or more Sriracha chili sauce depending on your preference.) 

4. Cube thawed chicken breasts into small cubes. Heat a sauce pan with 1 TBSP vegetable oil over high heat for a few minutes, then turn heat to medium. Add chicken and a few large spoonfuls of the already mixed curry into the pan. Chicken should sizzle when added. Cover and stir every couple minutes. Cook for about 5 minutes or until thoroughly cooked (make sure not to overcook, it should be tender). 

5. Add cooked onion and chicken to the curry sauce and thoroughly mix. Pour over rice and top with chopped peanuts. Enjoy!

xo