Summary

Forget going out to eat or ordering takeout every time you crave Indian food. Try making Curry-Braised Chicken at home. This recipe serves 4. For $2.2 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 565 calories, 19g of protein, and 33g of fat per serving. This recipe is liked by 2 foodies and cooks. If you have lime juice, chicken breasts, coconut milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 15 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. With a spoonacular score of 64%, this dish is good. Try Curry Braised Chicken Legs, Coconut-Curry Braised Chicken Thighs, and Curry-and-Yogurt-Braised Chicken Thighs for similar recipes.

Instructions

1. Preheat your oven to 325 degrees Fahrenheit.
2. Cut the chicken breasts in half. Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches. Set chicken aside.
3. Add curry paste to the Dutch oven, then use a wooden spoon to break up large pieces and work the paste into the hot oil. Once combined, add the coconut milk and use the wooden spoon to release any browned pieces of chicken stuck to the pot. Stir in the fish sauce and sugar.
4. Cover the Dutch oven and place in the oven. Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.
5. Stir in the lime juice and serve with cooked rice.

Ingredients

• 1 basmati rice
• 2 palm or brown sugar
• 3 palm or brown sugar
• 4 fish sauce
• 5 fresh lime juice, or wedges for serving
• 6 pepper
• 7 pepper
• 8 Salt
• 9 boneless, skinless, chicken breasts
• 10 unsweetened coconut milk
• 11 grapeseed or vegetable oil
• 12 curry paste (green, red, or yellow)

Directions

• 1 Preheat your oven to 325 degrees Fahrenheit.
• 2 Cut the chicken breasts in half.
• 3 Heat oil over medium-high in a Dutch oven. Dust chicken with salt and pepper, then brown 1-2 minutes per side in the oil, working in batches. Set chicken aside.
• 5 Bake for 45-55 minutes, or until chicken is cooked through and no longer pink.Stir in the lime juice and serve with cooked rice.