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Le Chaudron recipe
Curry de poulet rapide
Quick coconut chicken curry
⏱ 25 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)chicken breast, cubed
400 ml (1⅔ cups)light coconut milk
2 tbspcurry paste
1onion
2 clovesgarlic
1cm (1½ in) fresh ginger
200 g (7 oz)tomatoes, chopped
1 tbspolive oil
1 tbspchopped cilantro
1lime
- 400 g (14 oz) chicken breast, cubed
- 400 ml (1⅔ cups) light coconut milk
- 2 tbsp curry paste
- 1 onion
- 2 cloves garlic
- 1 cm (1½ in) fresh ginger
- 200 g (7 oz) tomatoes, chopped
- 1 tbsp olive oil
- 1 tbsp chopped cilantro
- 1 lime
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Thinly slice the onion. Chop the garlic (germ removed) and grate the ginger on a Microplane.
- Cut the chicken into even 3 cm (1 in) cubes.
- Heat the olive oil in a large sauté pan over medium heat until shimmering.
- Soften the onion for 5 minutes, then add the garlic and ginger and cook 1 minute.
- Add the curry paste and stir for 1 minute to wake up the flavors (key to any curry).
- Add the tomatoes and coconut milk and mix well.
- Add the chicken and bring to a simmer. Cover and cook over low heat for 15 minutes.
- Serve in 4 bowls with chopped cilantro, a lime wedge and basmati rice.
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