How to Make the Best Chicken Coconut Curry

How to Make the Best Chicken Coconut Curry

How to Make the Best Chicken Coconut Curry

Originated from the Indian curry. It is usually cooked with potatoes, coconut milk and yellow in color.
A good curry is one that doesn’t use ready made curry sauces or pastes from jars. Spend the time to make a good hot spice from whole spices (lightly toasted to extract the flavor). Whole spices keep the flavor so much better than powdered spices which need to be replaced every couple of months. Once ground, these make the perfect spice base and will make ALL the difference to your curries. Then try some of the recipes shown on this page – there are some good ones. If you can find it, try adding some cinnamon bark in your curry, it’s got a great authentic taste. Adding fresh chopped coriander leaves at the end of cooking is also an essential. And, like all the great chefs, experiment. Try adding ingredients like Guinness, lime pickle or even marmalade!
Best Chicken Coconut Curry
1 lb chicken breast boneless skinless , cubed
1 28 oz can diced tomatoes
1 cup diced cooking onion
1 tbsp canola oil
1 tbsp curry powder
1 tsp chili powder
1/2 tsp ground ginger
1/2 tsp ground chili peppers
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp ground allspice
Heat oil in saucepan and add onion. Saute til onions are softened. Mix spices together in a small dish and add to the onions and continue stirring til mixed and heat for about a min or so. Stir in the canned tomatoes and heat to a gentle boil. Stir in the chicken breast pieces and stir til mixed. Turn down the heat and simmer until the chicken is tender and the juice has reduced to a thick tomato paste. Serve over rice.
Traditional Malay Chicken Curry: 

1 tablespoon peanut oil
1 large onion, sliced
2 medium potatoes, peeled & diced
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 kg chicken breast fillets, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
2 tablespoons chopped fresh lemongrass
2 kaffir lime leaf, finely chopped (if unavailable use 2 tsp grated lime rind)
4 small fresh red chili peppers, seeded,chopped
2 medium tomatoes, chopped
2 teaspoons caster sugar
1 (250 ml) cup water
1 (250 ml) cup coconut creamMETHOD:

Heat oil in large pan, cook onion, ginger and garlic, stirring until onion is soft. Add chicken and the potatoes, cook, stirring, until browned lightly. Stir in spices, lemon grass, lime leaves and chili, cook, stirring until fragrant. Add remaining ingredients, simmer, uncovered, about 30 minutes or until thickened slightly. Serve with rice.

Malaysian-Style Chicken Curry 


6 shallots; chopped
4 lg garlic cloves; chopped
1 a; (1-inch) piece fresh
1 ; ginger root, peeled
1 ; and chopped
2 tb water
3 whole boneless chicken
-breasts with; ski, halved (
1 ; pounds)
2 tb vegetable oil
2 tb curry powder
1 a; (14-ounce) can
1 ; unsweetened coconut
1 ; milk (1 2/3 cups)
1 1/2 c chicken broth
1 a; (3-inch) fresh
1 ; jalapeno chili,
1 ; slit in 4 places
1 cinnamon stick
1 whole clove
1 star anise
1/3 c coarsely chopped fresh

tags:Best Chicken Coconut Curry

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