Coconut Chicken Curry

The magic lies in its simplicity and the way each ingredient plays its part to perfection. The smoothness of coconut milk, the vibrant crunch of broccoli stems, and the sweet zing of lime all come together to create a melody of flavors that’s hard to resist. It’s a recipe that’s been passed down through our family, and each time I make it, I’m reminded of those communal dinners where stories were shared as freely as the food on our plates. This Coconut Chicken Curry is more than just a recipe; it’s a hug in a bowl, a reminder that even the simplest meals can create the most cherished memories.

Whether you’re a seasoned cook or just starting your culinary adventure, this curry is a breeze to whip up. It’s perfect for those busy weeknights when time’s not on your side, yet you crave something homey and delightful. And trust me, the combination of tender chicken, creamy coconut, and aromatic spices is a game-changer. So, gather your ingredients, put on your favorite tunes, and let’s cook up some memories together. You won’t just be making a meal; you’ll be creating a story. Let’s dive into this Coconut Chicken Curry and embrace the tradition of flavor!

How to Make Coconut Chicken Curry

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Ingredients:

• 2 tablespoons coconut oil (or olive oil, canola, or vegetable oil)
• 1 red onion, quartered and thinly sliced (about 1 cup)
• 2-3 cloves garlic, thinly sliced
• 2 tablespoons curry powder
• 15 oz. canned coconut milk (preferably full fat)
• 1.5-2 pounds boneless skinless chicken breasts, thinly sliced about 1/4″ thick against the grain
• 2 large carrots, thinly sliced into rounds
• 1 cup thinly sliced broccoli stems
• 1 teaspoon kosher salt
• Juice and zest of one lime
• 1/4 cup chopped fresh cilantro and/or basil
• Cooked basmati rice for serving (optional)

Directions:

1. Warm up the coconut oil in a large skillet over medium heat. Add in the sliced red onion and garlic, gently stirring them to blend with the oil. Lower the heat to medium-low, continuing to sauté until the onions soften and the garlic turns a lovely golden brown, about 5-10 minutes.
2. Introduce the curry powder into the skillet, stirring well to blend with the onions and garlic. Allow the spices to toast for about 30 seconds to a minute, stirring frequently to avoid burning.
3. Pour in the coconut milk, stirring as it transitions from solid to liquid. Turn up the heat to bring the mixture to a gentle simmer, ensuring a smooth blend.
4. Lower the heat once more and introduce the chicken slices, carrots, broccoli stems, kosher salt, and lime zest into the coconut milk mixture. Allow everything to simmer on low, stirring occasionally for about 10 minutes, or until the chicken is thoroughly cooked.
5. Switch off the heat and stir in the lime juice along with the freshly chopped cilantro and/or basil. Serve the curry over a bed of cooked basmati rice or any grain of your choice.

Ingredient Tweaks for Your Pantry

If you’re out of broccoli stems, feel free to use bell peppers or green beans for a splash of color and crunch. Not a fan of cilantro? Fresh parsley makes a great substitute. And if coconut milk isn’t your thing, a splash of almond milk with a touch of coconut extract can work wonders!

How to Make Coconut Chicken Curry Last Longer

Leftovers can be stored in an airtight container in the fridge for up to three days. For longer storage, freeze the curry in portions, being sure to seal them well, for up to three months. When reheating, do it gently over low heat to retain that creamy consistency.

Perfect Pairings for Coconut Chicken Curry

Transform your meal with a side of naan or roti to scoop up the curry. A fresh cucumber salad with yogurt dressing can add a refreshing contrast. Pair with a chilled Riesling or a glass of sparkling water infused with lime for a complete dining experience.

Cooking Hacks to Elevate Coconut Chicken Curry

For an extra burst of flavor, consider marinating the chicken in a blend of lime juice and curry powder before cooking. Toasting the spices beforehand not only enhances their aroma but also deepens the overall flavor profile. A dash of fish sauce or soy sauce can add an umami kick to the curry.

Adding a Seasonal Spin to Coconut Chicken Curry

Springtime? Toss in some asparagus or peas for a fresh touch. During the summer, zucchinis or bell peppers add vibrant color. In fall, try adding sweet potatoes, and for a winter spin, stir in some kale or spinach for a hearty version.

FAQs:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add more richness as they tend to have a bit more fat than breasts, making them juicier. Just make sure to cook them fully until tender. The cooking time might extend slightly, but the end result will be just as delicious.

Is there a vegan version of this curry?

Indeed, you can make this dish vegan-friendly by replacing the chicken with tofu or chickpeas. Simply follow the same cooking steps, and you’ll still get that rich, satisfying flavor. Just be sure to use vegetable stock instead of any meat-based options.

What curry powder should I use?

The choice of curry powder can make a significant difference. A mild curry powder is good for those who prefer less heat, while a Madras curry powder will add more spice. Experiment until you find the blend that suits your palate best.

How can I make the curry thicker?

If you prefer a thicker curry, consider simmering the sauce a bit longer, uncovered, to reduce it. Alternatively, you could mix a teaspoon of cornstarch with a little cold water and stir it into the curry near the end of the cooking time to thicken it up.

Can I prepare this dish in advance?

Yes, indeed. Preparing it a day ahead can actually enhance the flavors, as they meld together over time. Just ensure it’s stored properly in the fridge. When reheating, do so slowly over medium heat to maintain the creaminess and prevent the coconut milk from curdling.

What can I use instead of basmati rice?

If you don’t have basmati rice on hand, jasmine rice is a great alternative. For a healthier option, quinoa or cauliflower rice can be used, offering different textures and nutritional benefits while still complementing the curry wonderfully.