Coconut Chicken Curry

Howdy folks! 😊

Do you ever have those days when your palate craves for something different and exotic? 😊 To me, that sounds like a good day to have Coconut Chicken curry! 😊

This dish is an exotic fusion of Thai and Indian flavors that will excite your taste buds leave you feeling ‘yummy in your tummy.’ 😊

I know many folks who find curries intimidating because of the spices they have to mix (mostly Indian) and everything that goes into them, but I promise you, this one is easy to make – with the few ingredients you’ll need. 😊 – And rest assured, it will be enjoyed by all.

If you’re ready for something different and want to give this a go, here’s the recipe :

Coconut Chicken Curry

Recipe by LubayaCourse: MainCuisine: ThaiDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • 3 large Chicken breasts

  • 2 Teaspoons curry powder

  • 1 heaped Teaspoon Turmeric powder

  • 1 Teaspoon black pepper

  • 1 1/2 Teaspoons Salt

  • 2 Teaspoons Mustard seeds

  • 3 Tablespoons Coconut oil

  • 1 can Coconut Milk

  • Fresh Coriander or Parsley (to Garnish)

  • 4 cloves of Garlic

  • 1/2 Teaspoon Cumin powder

  • 1/2 Teaspoon Ginger powder

  • 1/2 medium Lime or Lemon

Directions

  • Start by cutting the chicken breast into bite-sized pieces. Cubes or medium strips will do. 😊
  • In a bowl, season the chicken with salt, black pepper, curry powder, cumin and turmeric. Combine with a spoon, then set aside. 😊
  • Slice the onion into thin strips. 😊
  • Heat the Coconut oil and then add the Mustard seeds first. Let them cook in the hot oil for about 2 minutes so they can release their flavors 😊, and then add the onions. Saute for another 3 minutes, until the onions turn translucent. 😊
  • Add the seasoned chicken to the pan, and cook for about 5 minutes, until the chicken is not pink, and a solid color. You can also add your minced garlic at this stage and cook for 2 minutes . 😊
  • While the chicken cooks, open your can of Coconut milk and empty it into the chicken pan. 😊
    P.S If you have a blender, you can also blend the garlic and Coconut Milk until well combined, before adding that mixture to the chicken pan. 😊
  • Allow the chicken to cook in the Coconut sauce for about 10-15 minutes on Medium heat. The sauce will thicken up, and the curry/turmeric powder will seep through and begin to color the sauce, and it will no longer be white. Stir occasionally 😊
  • After about 15 minutes, the dish is ready. Be sure to taste for seasoning 😊. Squeeze in the juice of half a lime/lemon at the end, and stir through, just to cut through some of that creaminess and make it more bright.
    😊 Serve on a bed of Savory rice, and garnish with some greens. I used fresh Parsley!
    You can also have some chapatis or Naan bread on the side, to go with this. Enjoy! 😊

After reading to the end...what do you think? :-)