Chicken Curry in Coconut Milk

Chicken curry with coconut milk

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Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
823 Calories
44g Fat
46g Carbs
61g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 823
% Daily Value*
Total Fat 44g 57%
Saturated Fat 14g 72%
Cholesterol 213mg 71%
Sodium 397mg 17%
Total Carbohydrate 46g 17%
Dietary Fiber 6g 23%
Total Sugars 6g
Protein 61g
Vitamin C 33mg 163%
Calcium 105mg 8%
Iron 8mg 43%
Potassium 1768mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This coconut milk chicken curry recipe combines the styles of cooking and ingredients from both India and Malaysia. It is, therefore, technically speaking, a fusion recipe.

This recipe can be frozen; just leave out the coconut milk. When ready to eat, thaw, add the coconut milk and stir well. Then heat through and serve with fragrant, long-grained boiled rice like basmati. Add a crunchy salad and you're set.

Try the less well-known-but-delicious Vietnamese Coconut Chicken Curry

Ingredients

  • 2 pounds chicken, cut into 3-inch pieces, on or off the bone

  • 1 teaspoon red chili powder, use less for a mildly spicy curry

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/2 teaspoon ground fennel

  • 1/4 teaspoon ground cardamom

  • 2 tablespoons vegetable oil

  • 1 onion, ground to a paste in a food processor

  • 1 teaspoon garlic paste

  • 1 teaspoon ginger paste

  • 1 (1 1/4-inch/3-centimeter) stick cinnamon

  • 2 pods star anise

  • 4 whole cloves

  • 15 leaf curry leaves

  • 4 medium potatoes, skin on, washed well and cut into quarters

  • 2 large tomatoes, chopped fine

  • Salt, to taste

  • 1/2 cup coconut milk

Steps to Make It

  1. Put chicken into a large bowl and add the chili powder, coriander powder, cumin powder, fennel powder, and cardamom powder and mix well till all the pieces are coated. Sprinkle with a little water if the mixture is too dry. Marinate for 30 minutes.

  2. Set up a deep pan on medium heat. Add the cooking oil and allow to heat. When hot, add all the whole spices. Sauté till the spluttering stops, the spices turn slightly darker and begin to release their aromas.

  3. Now add the garlic, ginger, and onion pastes. Sauté for roughly 2 minutes, stirring frequently.

  4. Add the chicken, potatoes, tomatoes, and enough hot water to the pan to just cover the chicken. Bring to a boil and then simmer the heat. Cook like this for 20 minutes. Stir occasionally.

  5. Taste and season with salt to your preference (to this amount of chicken curry, add roughly a level teaspoon of salt). Cook for 5 more minutes, uncovered.

  6. Add the coconut milk, stir and allow to come to a boil. Turn off heat as soon as this happens.

  7. Spoon into serving bowl and serve with hot plain boiled rice. Layered, flaky lachcha parathas also taste divine with this curry.