Recipe For Chicken Curry With Coconut Milk
This one-pot coconut Thai chicken curry is incredibly flavorful and easy to prepare thanks to delicious time-saving tip: not browning the chicken. After sautéing an onion and making a simple sauce with spices, curry pastes, tomatoes, and coconut milk, you add the chicken to the pot and transfer it to the oven. In just about an hour, it will be done! The sauce is plentiful, so making rice or some sort of flatbread essential.
When I was first learning to cook, browning meat prior to braising it, is what all of my favorite cookbooks taught. It’s also what I learned from the chef, Thien Ngo, I worked for at Fork. Before Thien braised anything — chicken, brisket, short ribs — he always began by browning the meat first.
But browning, as far as I can tell, serves only one good purpose: to remove excess fat, thereby ensuring the sauce, in the end, won’t taste unpleasantly fatty. For a braise, browning is not a step that produces crispy skin. And while it creates an appealing color and, in turn, flavor, these two outcomes can be achieved without actually going through the tedious process of browning.
Coconut Chicken Curry
Two years ago I made Diana Henry’s Moroccan Chicken and Rice with Harissa and Dates, a recipe that calls for essentially chucking everything into a pan at once and throwing it in the oven. There’s no preliminary browning, and it works: the end product being crispy skin and fall-off-the-bone meat.
I’ve stopped browning chicken ever since, and I’ve been revisiting my favorite braises in the meantime, giving them the chuck-in-the-oven treatment. This one-pan chicken with sherry vinegar sauce is a favorite, and here’s another one: one-pan Thai chicken curry with spinach.
After an hour in the oven, the chicken skins are browned, and the meat has absorbed all the flavors of the sauce. The sauce is plentiful, making rice or some sort of flatbread essential.
Chicken & Coconut Milk Curry
As noted above, browning meat does remove excess fat. If, prior to cooking, you notice your chicken thighs or drumsticks are particularly fatty, trim the excess fat/overhanging skin. This step usually is enough to ensure the final sauce doesn’t taste too fatty, but if, in the end, you still find the sauce tasting too rich, you can skim excess fat, which will pool to the surface.
I learned to make this chicken curry while working at Fork in Philadelphia many years ago, now. The chef, Thien Ngo, prepared it somewhat differently — he browned the meat first in one pot; browned a ton of vegetables (carrots, parsnips, onions) in another pan; additionally, he deep-fried potatoes; and he cooked everything stove top.
I’ve converted this to a one-pan number, and in place of the carrots, parsnips, and potatoes, I stir in a heap of spinach at the end.This coconut chicken curry is the perfect weeknight dinner. A 30-minute, one-pot chicken curry that's loaded with Indian spices, tender chicken breast, and creamy coconut milk. It uses basic ingredients that you probably already have in your pantry and makes great leftovers. A true chicken curry classic.
Chicken Curry With Coconut Milk
Simple curry recipes are a favourite style recipe around here, like this pork curry, this salmon curry or these Thai curry meatballs. Curries are usually quick and easy to make, are absolutely packed with flavour, and are great for meal prep and freezer filling because the flavours intensify overnight.
This basic curry has so much room to add in extra vegetables, substitute the protein and really make this recipe your own. Here are some ideas
Sauté the spices and onions: Before adding the chicken and other ingredients, sauté the spices and onions in olive oil or vegetable oil. This step helps release the flavours of the spices and allows the onions to caramelize, adding depth and complexity to the curry.
Tomato Coconut Curry Chicken
When adding the sugar and soy sauce go easy. We can add more when the sauce has come together and we taste it. Better to under-do it here rather than overdo it.
Yes! Coconut cream is a little bit thicker than coconut milk so you may need to add some water to thin the sauce out a little bit.
You can add a dollop of yoghurt or a splash of coconut milk to mellow out the heat. Adding more vegetables or a bit of sweetness, like a pinch of sugar or honey, can also balance the spice.
Creamy Coconut Chicken (one Pot Dinner)
If the curry turns out too thin, you can thicken it by simmering it uncovered for a bit longer. Alternatively, you can create a slurry by mixing equal parts of cornstarch (cornflour) and water, then add it to the curry and simmer until it thickens to your desired consistency.
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Spicy Coconut Chicken Soup
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Creamy Coconut Chicken Curry. This quick and easy recipe combines tender chicken, aromatic Indian spices, and creamy coconut milk for a truly delicious and simple curry dinner. Ready in minutes, it's a must-try dish for curry lovers.
Calories: 423 kcal | Carbohydrates: 17 g | Protein: 16 g | Fat: 35 g | Saturated Fat: 22 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 45 mg | Sodium: 714 mg | Potassium: 689 mg | Fiber: 3 g | Sugar: 7 g | Vitamin A: 270 IU | Vitamin C: 15 mg | Calcium: 88 mg | Iron: 7 mgEasy & healthy Coconut Chicken Curry made in an Instant Pot in just 30 minutes! This is simple Indian chicken curry recipe is made with ginger, garlic, onions alongside flavorful spices, and finished with creamy coconut milk. Pair this dairy-free & gluten-free curry with fragrantbasmati rice.
Gang Gai Khao Mun (thai Chicken Curry)
This is the best coconut and chicken curry that you’ll ever make. Personally, I love curries because they are quick, full of flavor and tastes just as good the following days. This curry is also incredible because it uses basic ingredients, similar to my mom’s chicken curry and chicken curry with potatoes, that you most likely have in your kitchen right now.
It’s so healthy because it’s made from scratch and also very quick to make (thanks to the instant pot), you have control over the ingredients in this curry and the most important part is that this curry is mild, therefore perfect for kids (even picky eaters). Your family will love this recipe!
Before you start making this coconut chicken curry make sure you have all the ingredients prepped and on hand. Dice your onions and cut your chicken thighs into pieces. Keep the spices ready. Now let’s start making this delicious curry.
Coconut Chicken Curry (quick & Easy)
You can whip up some basmati rice or cumin rice to soak up all that saucy goodness. This curry goes also very well with Indian flatbreads like roti, naan or paratha with a side of yogurt.
Seal any leftover curry in an airtight container, it should last up to 3 days in the refrigerator. But if you’d like to make more for the week or month ahead, I suggest you freeze it. Make sure it’s fully cooled down before sealing. Once the curry is frozen it will keep well for 3-4 months.
Chicken:If you don’t have chicken thighs, you can use skinless chicken breast. But chicken thighs give the best result when pressure cooking this curry.
Sri Lankan Chicken Curry Recipe
Tomato: Use tomato puree (not paste which is thicker and more concentrated). You can also chop and blend two tomatoes to use in this recipe.
Add all the veggies:You can add roasted cauliflower, broccoli florets, green peas, and even baby spinach at the end! If you want to add potatoes or sweet potatoes, cut them in large pieces and add them just before pressure cooking.
No chicken, use Shrimp: You don’t want chicken? No problem! You can still make a curry using shrimp. Use this Coconut Shrimp Curryrecipe.
Coconut Curry Chicken (step By Step + Video)
Thick sauce:I usually don’t need to do this. But if the sauce is not thick to your liking, take out 1/4 cup of the sauce in a small bowl and mix with 1 tablespoon cornstarch. Then add it back to the pot. Stir with the curry and cook on sauté for a minute.
Stovetop Method:Follow the steps in the recipe until the pressure cooking step, in a dutch oven or a large pan on medium-high heat. Then cove with a lid and cook for 10-15 minutes until the chicken is cooked.
Calories: 497 kcal Carbohydrates: 14 g Protein: 22 g Fat: 41 g Saturated Fat: 22 g Cholesterol: 111 mg Sodium: 714 mg Potassium: 796 mg Fiber: 2 g Sugar: 5 g Vitamin A: 623 IU Vitamin C: 13 mg Calcium:
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