Coconut Chicken Curry Recipe
While living in Singapore, I was introduced to new and exciting flavors of Far East Asian cuisine. I especially enjoyed eating curries made with coconut milk.
Thai, Malay, and Indonesian curries that are so commonly eaten in Singapore have a distinct fish saucey, soy saucey, lemongrassy zing to them. I love those flavors but sometimes I just want a simple coconut curry and that’s why I came up with this recipe which my family loves.
I make this with chicken pieces with bone but you can make it with boneless chicken as well. This tangy, spicy, creamy, deliciousness tastes best doused over a big mound of steaming, Basmati rice.
[lt_recipe name=”Coconut Chicken Curry Recipe” servings=”6″ print=”yes” ingredients=”• 1 kg/2lbs chicken cut into 8 pieces;• Cooking oil;• 1 large onion, finely chopped;• 1 teaspoon garlic paste;• 1 teaspoon ginger paste;• 1 large tomato, chopped;• 1/4 tsp turmeric powder;• 1 tsp salt or to taste;• 1 tsp red chili powder or to taste;• 1 can full fat coconut milk;• A handful fresh coriander ;• 2 green chilies;• 4-5 fresh curry leaves” ] In a large pot heat oil and sauté onion until soft.;;• Add garlic and ginger pastes and sauté 5 minutes.;;Add tomatoes, turmeric powder, salt and red chili powder. Cook 10 minutes on medium heat until tomatoes are soft.;;Add chicken and fry on high heat for 10 minutes.;; Cook, covered for 20 minutes on low heat until chicken is tender.;;Add coconut milk, coriander, green chilies and curry leaves.;;[/lt_recipe]
Tips and Bits
Boneless chicken breast will cook faster than chicken with bone.
Add more coconut milk if you like more gravy.