How to Cook Yummy Coconut Milk Chicken Curry.

Coconut Milk Chicken Curry.. Add coconut milk and water and bring to a simmer. Stir in lime juice and garnish with mint and coriander. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family.

This is a relatively mild chicken curry recipe that's fabulous because it goes with everything - rice, chapati, pulao, dosa, appam, puttu, etc. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. I use skinless chicken thighs (I prefer on the bone for more flavor) but you can use your favorite part of the chicken. You can cook Coconut Milk Chicken Curry. using 18 ingredients and 6 steps. Here is how you cook that.

Ingredients of Coconut Milk Chicken Curry.

Prepare 3 large of Onions-Make a paste in a processor.
It's 1 head of Tomato-Make a fresh paste in a processor..
Prepare 4 tsp of Oil.
It's 3 head of Peppercorns Whole.
Prepare 3 of Cloves..
Prepare 1/4 of Cinnamon Stick.
You need 1 of Bay Leaf.
Prepare 5 of Curry Leaves.
It's 4 tsp of Fresh Ginger Garlic Paste.
It's 1 medium of Potato-Cut into cubes.
It's 1 kg of Chicken.
It's 1 tsp of Salt.
You need 1/2 tsp of Turmeric.
It's 2 tsp of Red Chilly Powder.
It's 1 cup of Water.
You need 2 cup of Coconut Milk.
Prepare 1 tsp of Cumin Powder.
Prepare 1 tsp of Cardamon Powder.

I used a bit more coconut milk because it didn't seem like the allotted amount would be enough, and then added some more garlic to taste. This chicken curry with coconut milk recipe is easy, healthy, and simple. It's a creamy and mild yellow curry with fresh spinach and red peppers that my family just adores. Top with roasted cashews and serve with rice for a delicious, quick dinner!

Coconut Milk Chicken Curry. step by step

Heat oil in a wok and add the whole cloves, peppercorns, cinnamon stick, bay leaves and curry leaves. Wait for the curry leaves to spatter and then add the fresh ginger garlic paste..
After two minutes add the onion and tomato paste, and cook till it changes color and starts sticking to the pan. Add salt and turmeric and stir..
Then add the chicken and potato to the wok and stir till the chicken turns translucent. Add the red chilly powder, cardamom powder, cumin powder and stir. Then add water and close the lid and keep the gas mark on medium..
After 10 minutes, open the lid. By now the water should have evaporated by half. Then add the coconut milk and stir. Close the lid and cook till the chicken is well cooked..
Add fresh coriander and mint before serving. Along with a wedge of lemon..
Happy Cooking! :).

Sugar - We need a hit of sweetness to combat all the acidic savory flavor we have going on. I just used some granulated white sugar. Chicken broth - Low sodium so as to control the sodium content of our curry! Seasoning - Salt and pepper to taste. I love curry dishes and have shared some recipes such as a creamy chicken curry, which is similar but does not use coconut milk.