Recipe: Tasty 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. Much better than our local Thai restaurant served with Thai Cucumber Salad made with sesame seeds instead of peanuts.

This is a relatively mild chicken curry recipe that's fabulous because it goes with everything - rice, chapati, pulao, dosa, appam, puttu, etc. Today we're using red curry in this dish alongside yellow curry powder and a good amount of coriander. If you're wondering what coconut curry tastes like, it's a bit sweet, but mostly savory with hints of spice from the red curry. You can cook Coconut milk chicken curry using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut milk chicken curry

You need -500grams of Chicken.
You need -2cups of Coconut milk.
Prepare 1 of Chopped Onion -.
Prepare 1 of Chopped Tomato -.
Prepare -1 of Green chilli (optional).
Prepare 2tsp of Red chilli powder -.
Prepare 1tsp of Coriander powder -.
You need 1tsp of Garam masala -.
Prepare -1tsp of Turmeric powder.
You need to taste of Salt.
It's 2 tsp of Oil-.
Prepare 1/2cup of Water -.

Red curry is typically made from crushed red chilies, garlic, lemongrass, shallots, ginger, and fish paste. 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. 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.

Coconut milk chicken curry instructions

Heat oil in a pan. Add green chilli and fry for a few seconds. Add onion and fry until slightly browned. Add tomato and cook for 3-4mins..
Add coriander powder, red chilli powder and salt to taste and cook until oil starts to separate from the sides..
Add chicken and fry on high heat for 4-5mins. Add water and cover the pan. Cook until chicken is softened..
Add garam masala powder and coconut milk and cook for 10-12mins on low flame..
Serve hot with rice or nirdosa. (coconut dosa)..

I've always loved bright and boldly flavored curries. One of my favorites is a Thai Eggplant curry that involves more ingredients and steps than I'd like to admit, but the end-result is worth it. 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!