Courteney Cox’s Secret Chicken Curry Recipe
While we were going gaga over the new F.R.I.E.N.D.S Reunion,Chef Monica (Courtney Cox) shared a Chicken Curry recipe on her Instagram and we certainly can’t be more happy. Check out her secret Chicken Curry recipe.
•1 lb. chicken tenders cut into small cubes
•1 small onion, chopped
•1/2 teaspoon chopped serrano chilli (optional)
•1 teaspoon unsalted curry powder
• Salt to taste
•1-2 cups curry sauce (recipe below)
•1/2 tablespoon chopped green onion
•1/2 tablespoon chopped cilantro
1. Heat a medium-size frying pan over med-hi heat. Spray with coconut oil, sauté onion and serrano chili.
2. Add chicken, curry powder and salt. Sauté until chicken is slightly brown on outside but not cooked through.
3. Add curry sauce and reduce heat to simmer. Cover and simmer for 5-10 minutes until chicken is cooked through.
4. Top with chopped cilantro and onion.
Curry Sauce Recipe
•1/2 brown onion
•1 clove garlic
•1 tablespoon ginger
•1/2 serrano chilli (stem and seeds removed)
•1 to 2 tablespoon unsalted curry powder
•1 box of organic chicken stock
•1 cup of chopped cauliflower
1. Place the onion, garlic, ginger and chilli in a food processor and blend until you have a paste.
2. Heat a medium-size stock pot over med-hi heat. Add paste and 1 to 2 tablespoons of broth to sauté paste until it starts to brown. Add more chicken stock little by little if the paste is browning too fast or starting to burn.
3. Once the paste is cooked, add the curry powder and another splash of chicken stock. Cook for another minute, stirring the mixture so that it doesn’t burn.
4. Add the rest of the chicken stock and the cauliflower. Bring to boil, then reduce heat and simmer for 20 minutes or so, until cauliflower is tender.
5. Transfer to a blender and puree until sauce is smooth. Always start blender on lowest speed when you are blending hot food, otherwise it will explode all over the kitchen. You can add water or more broth if sauce is too thick.
6. Taste and adjust seasoning, adding salt or coconut milk for sweetness.
In the end she recommends to serve it on a cauliflower with some Basmati rice.
How would you tweak this recipe to suit your palate or would you have it as it is.