|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 15g||77%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 7g||25%|
|*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.|
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.
- 2 pounds chicken (cut into 3-inch pieces; on or off the bone, as you prefer)
- 1 teaspoon red chili powder (reduce for less spicy—this quantity makes a medium spicy curry)
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1/2 teaspoon fennel (powder)
- 1/4 teaspoon cardamom
- 2 tablespoons vegetable oil
- 1 onion (ground to a paste in a food processor)
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 stick cinnamon (3 centimeters)
- 2 star anise
- 4 cloves
- 15 curry leaves
- 4 medium potatoes (washed well and cut into quarters; leave the skin on)
- 2 large tomatoes (chopped fine)
- Salt to taste
- 1/2 cup coconut milk
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.
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.
Now add the garlic, ginger, and onion pastes. Sauté for roughly 2 minutes, stirring frequently.
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.
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.
Add the coconut milk, stir and allow to come to a boil. Turn off heat as soon as this happens.
Spoon into serving bowl and serve with hot plain boiled rice. Layered, flaky lachcha parathas also taste divine with this curry.