Chicken and Coconut Curry
Chicken,  International Cuisine,  Soups/Sides/Salads

Chicken Coconut Curry

I am writing this post as we come up on Christmas and everyone has a potluck to go to! My husband told me he had to take something for his work potluck and I gave him a few options and this is the one he chose.  Since it is his work party and his coworkers may not be used to spicy food, I made some changes to the typical kerala style chicken coconut curry. For those of you not familiar with Kerala, it is a state in India and that is where I am from. This curry is a staple in my home especially because it yields a good portion so when you are hankering for those seconds, you are free as a bird to do so.

The only heat factor I used was black pepper and I omitted green chilis completely. I also used chicken breast instead of the bone in chicken thighs. I had to make it boneless so it would be easy his friends to eat quickly, also omitted curry leaves from this dish as well, since most people are not used to this herb/flavor. The spices I have mentioned here are easily available in any indian store and in some places, it is readily available in supermarkets too.

To achieve the authentic Kerala style Chicken Coconut Curry, you will add green chillies and curry leaves with the tomatoes in this dish. We also use meat with the bone in as so much flavor comes from that. At the end some people choose to fry onions and more curry leaves as garnish. If you are new to Kerala cuisine then this dish would be an easy place to get started.

Preparation Time – 30 Minutes

Cook Time – 45 Minutes

Serves – 8 – 10

Ingredients for the chicken coconut curry:

Chicken Breast – 2 1/2 Lbs, uncooked and cubed

Onions – 3 Medium, sliced

Garlic – 6 cloves minced

Ginger – 2 inches minced

Tomatoes – 3 small, diced

Potatoes – 3 small, cubed

Turmeric – 1/2 Teaspoon

Coriander powder – 3 Teaspoons

Garam Masala – 2 1/2 Teaspoons

Pepper – 1/2 Teaspoon

Paprika – 1/2 Teaspoon

Salt – 2 Teaspoons or to taste

Vegetable Oil – 4 Tablespoons

Coconut milk – 1 1/2 Cups

Water – 1 Cup

Cilantro – 1/4 cup, chopped

Directions

Firstly, in a heavy bottomed pot heat the oil and add the sliced onions and a teaspoon of salt. Fry for a few minutes and then add your garlic. Continue to fry the onions and garlic till it is golden brown.

caramelized onions

Next add the powdered spices and stir for a few seconds. Careful not to burn them as it will turn your dish bitter. So just stir till its mixed and move to the next step quickly.

Onions and masala

Add the tomatoes and ginger, mix well.

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Cook the tomatoes and spice mix till it reduces to a paste and the oil starts to seperate.

Next add the chicken and mix well, cook for five minutes.

Raw chicken in curry masala

Put in the potatoes and remaining salt and let the whole thing heat up and then reduce your heat to medium low and cook for about 25 minutes or until the potatoes start to soften. Add the cilantro after the meat and potatoes are cooked.

Chicken and Potatoes curry

Pour in the coconut milk and water, let it come to a low boil. Reduce heat and simmer for five minutes. Taste for salt. Switch the heat off and let the curry sit for ten minutes, it will thicken as it sits.

chicken coconut curry

This chicken coconut curry version is kid friendly too and a great way to introduce some international flavours to your kids without the spice. The coconut curry is so creamy and flavourful you could almost east this as a soup! Want to try another indian dish, try Mung Bean Curry.

I serve this with rice, chapatis, parathas and even just plain white bread! It is hearty, flavorful and has that creamy coconut taste. I am yet to meet someone who doesn’t like this. If you have any questions regarding the preparation or substitutions, let me know.

Chicken Coconut Curry

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian
Servings: 8
Author: Anne Mutisya

Ingredients

  • 2 1/2 lb Chicken Breast, cut into cubes
  • 3 Medium Onions, sliced
  • 6 cloves Garlic, minced
  • 2 inches Ginger, minced
  • 3 Small Tomatoes, diced
  • 3 Potatoes, cubed
  • 1/2 tsp Turmeric powder
  • 3 tsps Coriander powder
  • 2 1/2 tsps Garam Masala
  • 1/2 tsp Pepper
  • 1/2 tsp Paprika
  • 2 tsps Salt or to taste
  • 4 tbsps Vegetable oil
  • 1 1/2 cups Coconut Milk
  • 1 cup Water
  • 1/4 cup cilantro, chopped

Instructions

  • Firstly, in a heavy bottomed pot heat the oil and add the sliced onions and a teaspoon of salt. Fry for a few minutes and then add your garlic. Continue to fry the onions and garlic till it is golden brown.
  • Next add the powdered spices and stir for a few seconds. Careful not to burn them as it will turn your dish bitter. So just stir till its mixed and move to the next step quickly.
  • Add the tomatoes and ginger, mix well.Cook the tomatoes and spice mix till it reduces to a paste and the oil starts to seperate. Next add the chicken and mix well, cook for five minutes.
  • Put in the potatoes and remaining salt and let the whole thing heat up and then reduce your heat to medium low and cook for about 25 minutes or until the potatoes start to soften. Add the cilantro after the meat and potatoes are cooked.
  • Pour in the coconut milk and water, let it come to a low boil. Reduce heat and simmer for five minutes. Taste for salt. Switch the heat off and let the curry sit for ten minutes, it will thicken as it sits. Serve hot.

You may need these item to make this curry:


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