Coconut Curry Chicken

Coconut Chicken Curry

Coconut Curry Chicken  is an Asian curry recipe which is also incredibly popular in the Caribbean, albeit with a slight twist. It is a very yummy curry and goes well with cooked white rice of any kind. I personally love it with either Jasmine or Basmati rice. It is a very similar recipe to my “Thai Shrimp Curry” recipe which was published last month. Click HERE for the recipe.

The Thai Shrimp Curry recipe is one of my most popular recipes. I’ve since had several requests for a chicken version since its publication as some people are allergic to seafood while some just don’t like Shrimps at all, so, here I am, doing the needful.

I should state at this point that for Curry recipes, the best pots to use are either cast iron/Dutch pots, Karahis or any wide pot to allow even heat distribution. Try not to use your cherished pots for Curries as some Curry Powders(where mixed with food colouring) tend to leave permanent stains on pots.

So, Coconut Curry Chicken, let’s start!

Ingredients:

500gms Boneless Chicken
1 Can Coconut Milk (400grams)
3 Tablespoons Cooking Oil
1 Handful Chopped Cilantro/Coriander (Optional)
3 Stalks Spring Onions
3 Red and Green Chilli Peppers (Shombo) You can also use Bell Peppers.
1 Chopped Onion
4 Levelled Tablespoons Curry Powder
1 Tablespoon Paprika
1/2 Tablespoon Cumin Powder
1 Tablespoon Crushed Red Chilli peppers or Cayenne Pepper
1 Tablespoon Chicken Seasoning ( I’m using Aromat Seasoning)
1 Tablespoon Ground Ginger
3 Garlic Cloves
1 Tablespoon Minced Ginger
1/2 Tablespoon Garlic Powder
1 knorr Chicken Cube or any preferred bullion cube
Salt to taste

Method:

Get your ingredients: Chop up your peppers, onions, spring onions, garlic and mince your ginger. Set aside.  image
Clean and wash your chicken, then marinate with 1 tablespoon Curry Powder, 1 tablespoon Crushed Red Chillies/Cayenne Pepper, 1/2 tablespoon Cumin Powder, 1/2 tablespoon Ground Ginger and Garlic Powder, knorr Chicken Cube. Mix thoroughly and leave in a fridge for at least 2 hours.
After it’s marinated, take the chicken out and set aside.coconut chicken curry
Place a pot on low heat, add the chicken into it, half of the chopped onions, chicken seasoning and salt, stir continuously for 3-5 minutes. This process helps to release the chicken flavour.coconut chicken curry
After 5 minutes, add water to cover the chicken, taste for seasoning, adjust if necessary, cook chicken till three quarters of the way. When it’s done, Scoop the chicken out and set aside.coconut chicken curry
Place the pot on a hob on medium heat, when its hot, add the cooking oil. Then add the chopped garlic, stir till fragrant..image
Now, add the rest of the curry powder, minced ginger and stir till curry begins to brown a little, this should take around 1-2 minutes. Be careful not to burn the curry.coconut chicken curry
Now, add the chopped onions, continue to stir till translucent…coconut chicken curry
Add the chopped chilli peppers and spring onions, stir for 2-3 minutes..coconut chicken curry
Now, add the cooked chicken, fry for 3-4 minutes…Coconut Chicken Curry
Add half a cup of chicken stock, continue to stir till half of the stock vaporises…coconut chicken curry
Now, add the coconut milk…image
Stir to combine, now add the paprika, lower the heat at this time to low, leave to cook for 5 minutes, stir occasionally…
Add the chopped Coriander/Cilantro, stir to combine, add the knorr cube. Taste for seasoning, adjust if necessary.coconut chicken curry
Turn the heat off at this time, allow to simmer with the residual heat for 2 minutescoconut chicken curry
Your Coconut Chicken Curry is ready…coconut chicken curry
Serve with cooked rice….coconut Chicken CurryCoconut chicken curryCoconut chicken curry

Does this Coconut Chicken Curry sound like a recipe you would love to try? If Yes and you do decide to try it, your feedback would be greatly appreciated. Do remember to subscribe for email notifications of new recipes right into your inbox, so you’ll never miss a recipe.
Enjoy!

36 thoughts on “Coconut Chicken Curry

  1. Surprising hubby with this meal and basmati rice for dinner tonight… super excited can’t wait for the outcome and is paprika absolutely necessary? Don’t have none at home…

    • H Fifi, yes you can use Beef but do make sure you use really juicy beef and season as much as possible to release the juices. I was going to do a recipe on that actually. Goat meat is juicier for curries though….

  2. Am a big big fan of yours.. I must confess I just open your site and ogle the food. But this 2016 I’m going to try up some! Please what’s the alternative veggie for Coriander/Cilantro as I think I might not find it in my part of Naija.. Sisi God bless you for the good food!

    • Hi Flo, thanks for the kind words. I would say to use Parsley but that may be just as hard to source. Quite frankly, you can do without coriander/Cilantro. Just use spring onions on its own, you’ll be fine…..

  3. I can’t wait to try this. I just wanted to ask ma’am can I extract milk from coconut itself rather than using the canned coconut milk.

  4. Hi. I cooked this tonight and hubby was very happy. Even said it tasted like restaurant food. Thanks for sharing. So happy I found your blog

  5. Wowza!!! Thank God I found this blog site!!! Thank God for Sisi Jemimah!!! I tried this sauce yesterday instead of the regular Sunday stew and we all loved it….the kitchen/meals – no longer boring…. whitsling happily *

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