A delicious Indian style Coconut Chicken curry bursting up the wazoo with flavour. Made from easy to find spices and ingredients that you probably already have at home.
Whenever I talk about preparing curry for people, the first question I am always asked is “Is it spicy?” Well, my response is usually the same with little variation. If you define spicy as a dish that has lots of flavour, and many complex notes that will delight your taste buds, then yes this recipe is bursting with tons of flavour and spices. However, the definition that a lot of people use equates “spice” with “heat”. Heat being the burning sensation on your tongue from the capsaicin which is primarily found in peppers.
Now, this recipe only uses a tiny amount of chili powder, so there is very little “heat” found in this dish. Furthermore, the coconut milk helps tame any heat from the spices found in this recipe. If you are afraid of making this too spicy you can start with half the amount of spice in the recipe and work your way up if you desire. Alternatively, if you are looking for more of a kick from this, you can add more chilli, plus some cayenne and/or chilli pepper flakes.
Furthermore, you can tailor the vegetables to your liking. Some variations that I have done are; bell peppers, cauliflower, broccoli, and green beans. It’s also best served on a bed of basmati rice with warm naan.
Here’s what you need:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 thumb sized portion of ginger (when diced about 1 tbsp), diced
- 2 chicken breasts, cubed
- 1 can coconut milk (400 ml)
- 1 tbsp turmeric powder
- 1.5 tsp cumin powder
- 1 tsp cinnamon
- 1/4 tsp coriander powder
- 1/2 tsp chilli powder
- 1 large potato, cubed
- 2 medium-sized carrots, thinly sliced.
What you need to do:
In a medium-sized pot, saute your onion garlic and ginger. Being careful not to burn your garlic (burned garlic becomes bitter).
When onion is becoming translucent, add your chicken and cook for 2-3 minutes (until chicken has cooked partially through). Add your coconut milk and spices and stir until combined.
Add potato and carrots, cover and let simmer for 20 minutes. Check to see if potato is cooked all the way through. The chicken should be done at this time as well, but if you concerned about salmonella in your chicken make sure that it is cooked to at least 75 C or 165 F. Serve on a bed of basmatti rice and naan bread.
This will serve 4 – 5 people.