PREP DETAILS

Serves 4

INGREDIENTS

2 tablespoons canola oil

1 medium yellow onion, sliced

2 garlic cloves, minced

one 1-inch piece fresh ginger, peeled and minced

1 tablespoon red curry paste

4 boneless, skinless chicken breasts, about 1 1/2 pounds

juice and grated zest of 1 lime

one 15-ounce can coconut milk

1/2 cup water

1 tablespoon raisins

4 fresh mint leaves, chopped

1 teaspoon chopped parsley

kosher salt and freshly ground black pepper

2 teaspoons toasted unsweetened coconut flakes, for garnish

DIRECTIONS

1. Put the oil in a large skillet and turn the heat to medium high. When oil is hot, add the onion, garlic and ginger. Season with salt and pepper and cook, stirring occasionally, until the onions are translucent and the garlic is slightly golden, about 5 minutes. Reduce the heat to medium.  Add half of the curry paste and continue to cook the mixture for another minute or two.

2. Meanwhile, season the chicken breasts with salt and pepper on each side, and rub them with the remaining curry paste and the zest from the lime. Move the onions to one side in the skillet and add the chicken in one layer. Return the heat to medium high and brown the chicken, about 3 minutes per side.

3. Reduce the heat to medium low and stir in the coconut milk and water. Then add the raisins, mint, parsley and lime juice to the skillet turning the chicken once, until the sauce is slightly thickened and the chicken is cooked all the way through, about 10 minutes. Taste and adjust the seasoning as needed.

4. To serve, spoon the chicken and sauce over rice or noodles, and garnish with coconut flakes.

NOTES

For me this has a classic Trinidadian Caribbean curry feel to it. I love the coconut and ginger and lime here. This dish goes well with dirty rice, noodles and with couscous — which is even quicker.

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