Coconut Curry Chicken Recipe

 
We made this coconut curry recipe from ingredients we had lying around the house since we haven't been able to go shopping. If you don't have any yellow curry powder with you at the moment, you can look up curry powder recipes and see if you have the ingredients to make one yourself. It's an excellent spice to keep around for nights when you want a taste of something different. We served ours with our own version of naan bread, which was just elongated homemade tortillas. This recipe will make quite a bit so it's perfect for a family of 4 or more. It also requires lots of tasting, so be sure to sample the curry liquid as you go and season with whatever you feel it needs.

Chicken ingredients

  • 2 large chicken breasts
  • 1 can coconut milk
  • 1 cup whipping cream
  • 1 1/2 cup milk
  • 1/2 cup plain yogurt
  • 2 tsp butter
  • olive oil as needed 
  • 1 garlic clove, minced
  • 1/2 white onion, diced
  • 2 small tomatoes, diced 
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1/2 cup yellow curry powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin (add more if desired)
  • 1 bay leaf
  • salt and pepper as needed
  • cilantro for garnish

White Rice Ingredients

  • 1 cup white rice
  • 2 cups water
  • pinch of salt

Chicken

Cube chicken breasts. Season with salt and pepper and 2 tsp of curry powder. Heat large sauce pot with olive oil on medium-high heat. Add chicken and cook halfway through; remove and place on side.

Coconut curry sauce

With same pot, add more oil if needed, saute carrots for 2 mins. After 2 mins, add onion and celery; saute until soft. Add chili powder, paprika, cumin, 1 tsp curry powder, and tomato; saute until tomatoes are falling apart. Add garlic, cook for 1 minute. Add coconut milk, regular milk, and yogurt; stir. Add butter, remaining curry powder, bay leaf, salt and pepper; season to your liking. Cook curry liquid until slightly thickened, then add in chicken and cook until desired thickness. Tip: when curry sauce cools it gets thicker, so don't worry if it doesn't thicken too much in the pot.

Rice

Put 2 cups of water to boil. Add rice, bring back up to a boil. Once rice is boiling, cover and reduce to a simmer. Cook for 15 minutes. Remove pot from burner; let rest and do not remove lid for 5 minutes allowing rice to steam.

Remove bay leaf. Serve curry chicken over rice. Garnish with cilantro.


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