Real Recipes From Real Home Cooks ®

chicken coconut curry

review
Private Recipe by
Annacia *
Moose Jaw, SK

This dish is quite mild as written. If you enjoy more of a spice kick in your Indian dishes simply increase the seasoning amount to your liking.

yield 4 serving(s)
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For chicken coconut curry

  • 2
    onions, julienne cut
  • 1 Tbsp
    grated fresh ginger or paste
  • 1 tsp
    crushed garlic;
  • a few curry leaves
  • 2
    green chillies,cut into big pieces;
  • 1/2 tsp
    turmeric powder
  • 1 tsp
    cumin powder
  • 1 Tbsp
    coriander powder
  • 1/2 tsp
    red chilli powder (for a mild spicy curry) or ato taste;
  • 1
    tomato, peeled and cubed
  • 400 g
    chicken pieces
  • sea salt to taste
  • 200 ml
    thick coconut milk
  • 1 c
    water
  • 3 Tbsp
    coconut or vegetable oil
  • a few fresh coriander/cilantro leaves to garnish.

How To Make chicken coconut curry

  • 1
    On medium heat, heat oil in a pan. Add onions and fry until golden brown.
  • 2
    Add ginger, garlic, curry leaves and green chillies and stir fry for one minute. Add turmeric powder, cumin powder, coriander and red chili powder, stir and fry for about 30 seconds
  • 3
    Now add tomato and fry for 2 minutes. Place the chicken pieces into the pan, add salt and mix well. Let it cook for 5 minutes, stirring occasionally.
  • 4
    Add a cup of water and cover the pan and let it cook for 20-25 minutes.
  • 5
    Lower the heat and add coconut milk. Simmer for 10 minutes. Garnish with fresh coriander/cilantro leaves and serve warm with boiled rice or your favorite bread.
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