Why Make This Recipe
Chicken Curry with Coconut Milk is a delicious and comforting dish that brings a taste of the tropics to your kitchen. The creamy coconut milk pairs perfectly with flavorful spices, making this curry both rich and aromatic. It’s a simple recipe that does not require fancy ingredients or techniques, making it accessible for everyone. Whether you’re cooking for family or friends, this dish is sure to impress.
How to Make Chicken Curry with Coconut Milk
Ingredients:
- 500g Chicken breast, cubed
- 400ml Coconut milk
- 100g Onion, finely chopped
- 10g Garlic, minced
- 10g Ginger, minced
- 15g Curry powder
- 5g Ground turmeric
- 5g Cumin seeds
- 5g Red chili, sliced
- 30g Fresh coriander, chopped
- 30ml Vegetable oil
- Salt to taste
Directions:
- Heat oil in a large skillet over medium heat.
- Add cumin seeds and wait until they start to pop.
- Next, add onions, garlic, ginger, and sliced chili. Cook until the onions turn translucent.
- Increase the heat to medium-high and add the cubed chicken pieces. Brown them lightly.
- Stir in curry powder, turmeric, and salt. Mix everything well.
- Pour in the coconut milk and bring the mixture to a simmer.
- Reduce the heat and let the curry simmer for about 20 minutes, or until the chicken is tender and the sauce has thickened.
- Garnish with chopped coriander before serving.
- Serve hot with rice or naan bread.
How to Serve Chicken Curry with Coconut Milk
Chicken Curry with Coconut Milk is best served hot. Pair it with steamed rice or flaky naan bread to soak up the rich sauce. You can also add a side of fresh salad or cucumber raita to balance the flavors.
How to Store Chicken Curry with Coconut Milk
To store leftover chicken curry, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. If you want to keep it longer, consider freezing it. In this case, store it in a freezer-safe container, and it can last for up to 2 months. When you’re ready to eat it, thaw in the refrigerator overnight and reheat on the stove.
Tips to Make Chicken Curry with Coconut Milk
- For a richer flavor, you can sauté the onions until they’re caramelized.
- If you prefer a milder curry, reduce the amount of red chili.
- Fresh cilantro is a great garnish, but you can also use lime wedges for an added zing.
- Feel free to include veggies like bell peppers or peas to make it a heartier meal.
Variation
You can switch the chicken with shrimp or tofu for a different version of this curry. Each option will bring its own unique flavor to the dish. Just adjust the cooking time based on the protein you choose.
FAQs
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Can I make this curry vegan?
Yes, you can replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth for a vegan version. -
What can I use if I don’t have coconut milk?
You can substitute coconut milk with regular milk or a mixture of milk and cream, but the flavor will be different. -
Is this curry spicy?
The level of spiciness depends on how much red chili you add. You can always start with less and add more according to your taste.
