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!
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
Get your ingredients: Chop up your peppers, onions, spring onions, garlic and mince your ginger. Set aside.
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.
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.
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.
Place the pot on a hob on medium heat, when its hot, add the cooking oil. Then add the chopped garlic, stir till fragrant..
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.
Now, add the chopped onions, continue to stir till translucent…
Add the chopped chilli peppers and spring onions, stir for 2-3 minutes..
Now, add the cooked chicken, fry for 3-4 minutes…
Add half a cup of chicken stock, continue to stir till half of the stock vaporises…
Now, add the coconut milk…
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.
Turn the heat off at this time, allow to simmer with the residual heat for 2 minutes
Your Coconut Chicken Curry is ready…
Serve with cooked rice….