Delicious Coconut Chicken Curry served with rice and fresh herbs

Coconut Chicken Curry

ByCasey Monroe

why make this recipe

Coconut Chicken Curry is a delightful dish that combines the rich flavors of spices with the creamy goodness of coconut cream. It’s not only delicious but also comforting and satisfying. Whether you’re hosting a dinner for friends or just enjoying a meal with your family, this curry is sure to impress everyone. It’s a meal that brings warmth and a taste of the tropics to your kitchen, making it a perfect choice for any occasion.

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 peanut oil
  • 2kg whole chicken, cut into 12 pieces
  • 2 Red Delight potatoes, peeled, cut into 3-4cm pieces
  • 400ml coconut cream
  • 375ml water
  • 1 lemongrass stem, bruised, tied into a knot
  • 1 lime, juiced
  • 2 tsp brown sugar
  • White pepper, to season

Directions:

  1. Start by processing the shallots, garlic, cinnamon, cloves, coriander, chili flakes, turmeric, fennel, cumin, and star anise in a small food processor. Blend until you get a smooth paste, adding 1-2 tablespoons of water if needed.

  2. Heat the peanut oil in a large heavy-based saucepan over medium-high heat.

  3. Cook the chicken pieces in three batches for 2-3 minutes on each side until they are browned. Once browned, transfer the chicken to a plate.

  4. Reduce the heat to medium. In the same pan, add the shallot mixture and stir for 2-3 minutes until it becomes aromatic.

  5. Return the chicken to the pan along with the potatoes, coconut cream, water, and the bruised lemongrass.

  6. Let everything simmer for 25 minutes or until the chicken and potatoes are cooked through and the sauce has thickened.

  7. Stir in the lime juice and brown sugar. Finally, 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 with warm naan bread. Garnish with fresh cilantro or lime wedges for an added touch. This inviting dish is sure to be a hit at your table!

how to store Coconut Chicken Curry

To store any leftover Coconut Chicken Curry, let it cool down completely. Then, place it in an airtight container and keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it. Just make sure to use a freezer-safe container, and it can be stored for up to 3 months.

tips to make Coconut Chicken Curry

  • For a richer flavor, you can marinate the chicken with some spices a few hours before cooking.
  • Feel free to adjust the spice levels according to your taste. Add more chili flakes if you prefer it spicier.
  • If you don’t have lemongrass, you can use a few drops of lemon or lime zest for a citrus flavor.

variation

You can customize your Coconut Chicken Curry by adding vegetables like carrots, bell peppers, or peas. This will not only add color but also provide extra nutrition to the dish.

FAQs

1. Can I use chicken thighs instead of a whole chicken?
Yes, chicken thighs work great in this recipe. They stay moist and flavorful.

2. Is this curry spicy?
The spice level can be adjusted by adding more or fewer chili flakes. You can make it mild if you prefer.

3. Can I use light coconut cream?
Yes, you can use light coconut cream for a lower-fat version of this dish, but it may be less creamy.