Curry Coconut Chicken is a wonderful weeknight meal or dinner party idea. The rich flavors and colors of curry are absolutely tantalizing. Indian curry is not typically simmered in a coconut based sauce. This curry coconut chicken uses the spice mix that we call curry, but the sauce which combines stock and coconut milk is more in keeping with a Thai curry.
Indian curry powder is a blend of spices that typically includes turmeric, coriander, cumin and cayenne. Thai curry is usually in the form of a paste or is more liquid rather than a powder or dry spice mixture. It is usually a little spicier too. I added heat to this curry by using fresh Serrano peppers. You can also used dried red peppers or fresh jalapeños.
This chicken curry uses traditional curry ingredients such as ginger, peppers, garlic and cilantro and begins by sautéing them in coconut oil. You can also opt to sauté the seasonings in ghee if you have it. Make sure that you use fresh ginger rather than powdered ginger. I use boneless, skinless chicken breasts and slice them into strips before sautéing. I also added a sweet potato for color, texture, nutritional value, and flavor.
Once the cooked seasonings and chicken are combined, then you add the curry powder, unsweetened coconut milk and chicken broth. The chicken needs to simmer for a few minutes to allow the flavors to come together.
If you find that you want the curry to be a little sweeter, you can add honey, agave, or stir in some chutney. While the curry simmers, you can prepare the garnishes. Chop some fresh cilantro and set aside. I also like to toast coconut flakes and use these as a garnish on the curry coconut chicken. I chose to serve the curry with Israeli couscous. It is also delicious over rice such as a jasmine or basmati rice.
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