This family favorite Indian dish that the KurryKing at the Dallas farmers market taught me. Its so simple but oh so delicious. Sadly the KurryKing has passed away but his recipe will live on.
Servings 4:
4 chicken breasts
Onion sliced thin
1 clove garlic
1/2 tablespoon Vindaloo Masala
1 can coconut milk
2 tablespoons coconut oil
salt and pepper
Directions:
Heat 1 tablespoon coconut oil in a non stick pan.
Lightly caramelize onions add the garlic and finish caramelizing the onions. (set mixture aside)
Salt and Pepper the chicken on both sides. Using the same pan used to caramelize onions sear the chicken on both sides.
Leave chicken in the pan and place onion mixture on top add coconut milk and curry powder.
Simmer until chicken is done through
Jaques Kitchen 
4 thoughts on “Coconut Curry Chicken”