Delicious Coconut Chicken Curry served in a bowl with fresh herbs.

Coconut Chicken Curry

ByCasey Monroe

Why Make This Recipe

Coconut Chicken Curry is a wonderfully flavorful dish that brings a taste of warmth and comfort to your dining table. The rich coconut cream blends seamlessly with tender chicken and spices, creating a dish that is both hearty and satisfying. It is perfect for a family dinner or a cozy night in. Plus, it’s fairly easy to prepare, making it a great option for both novice and experienced cooks!

How to Make Coconut Chicken Curry

Ingredients:

  • 5 French shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 cinnamon stick, broken into pieces
  • 2 whole cloves
  • 2 tsp ground coriander
  • 1 tsp dried chili flakes
  • 1 tsp ground turmeric
  • 1 tsp ground fennel
  • 1 tsp ground cumin
  • 1/4 tsp ground star anise
  • 80ml (1/3 cup) peanut oil
  • 2kg whole chicken, cut into 12 pieces
  • 2 (about 320g) Red Delight potatoes, peeled and cut into 3-4cm pieces
  • 400ml can coconut cream
  • 375ml (1 1/2 cups) water
  • 1 lemongrass stem, bruised and tied into a knot
  • 1 lime, juiced
  • 2 tsp brown sugar
  • White pepper, to season

Directions:

  1. First, process the shallots, garlic, cinnamon, cloves, coriander, chili flakes, turmeric, fennel, cumin, and star anise in a small food processor until a smooth paste forms. You can add 1-2 tablespoons of water if needed to help it blend.

  2. Heat the peanut oil in a large heavy-based saucepan over medium-high heat. Cook the chicken in three batches, browning each side for 2-3 minutes. Once browned, transfer the chicken to a plate.

  3. Lower the heat to medium, and add the shallot mixture to the pot. Stir for 2-3 minutes until fragrant.

  4. Add the browned chicken back to the pan along with the potatoes, coconut cream, water, and lemongrass. Bring the mixture to a simmer and cook for about 25 minutes, or until the chicken and potatoes are fully cooked and the sauce thickens.

  5. Lastly, stir in the lime juice and brown sugar. Season with salt and white pepper to taste.

How to Serve Coconut Chicken Curry

Serve your coconut chicken curry hot over a bed of steamed rice or alongside warm naan bread. This will help soak up the delicious sauce. You can also garnish with fresh cilantro or lime wedges for added flavor and a pop of color.

How to Store Coconut Chicken Curry

To store leftover coconut chicken curry, let it cool to room temperature and then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, you can freeze it for up to 3 months. Just make sure to defrost it in the refrigerator before reheating.

Tips to Make Coconut Chicken Curry

  • For a spicier curry, feel free to add more chili flakes or fresh chilies.
  • Make sure to taste and adjust the seasoning towards the end for the best flavor.
  • You can substitute the chicken with tofu or vegetables for a vegetarian option.

Variation

If you want to experiment, you can try adding different vegetables like bell peppers, carrots, or peas to your coconut chicken curry. You can also use different types of meat, such as beef or lamb, depending on your preference.

FAQs

1. Can I use canned chicken instead of a whole chicken?
Yes, you can use canned or pre-cooked chicken. Just add it during the last few minutes of cooking to heat it through.

2. Is coconut chicken curry gluten-free?
Yes, this recipe is gluten-free. Just be cautious with the condiments you serve alongside it.

3. Can I make this recipe ahead of time?
Absolutely! You can prepare the curry ahead of time and reheat it when you’re ready to serve. It often tastes even better the next day as the flavors meld.