Chicken Curry With Coconut Milk

When I think about comfort food, Chicken Curry With Coconut Milk always comes to mind. I still remember the first time I tasted it, a warm hug in a bowl on a rainy day. The creamy texture of the coconut milk paired with the rich spices creates an inviting aroma that fills the kitchen and wraps you in warmth. It’s that magical dish that brings everyone together, whether it’s a family dinner or a cozy night in. Cooking this curry feels like a ritual; it allows me to escape the hustle and bustle of daily life. As the ingredients blend, I can’t help but let my worries fade away, replaced by the anticipation of enjoying this savory delight. I love to serve it over fluffy rice, letting the grains soak up every bit of delicious sauce. If you’re looking for a dish that’s both easy to make and will impress your family or guests, then you’re in the right place!

Ingredients Overview for Chicken Curry With Coconut Milk

The ingredients for Chicken Curry With Coconut Milk come together beautifully to create a comforting dish. Each element plays a crucial role in building flavor and texture, from the tender chunks of chicken to the creamy coconut milk that ties everything together. The spices infuse warmth and depth, making this curry truly irresistible.

• 2 teaspoons ground coriander – This spice adds a fragrant, citrusy note that brightens the dish.
• 1 teaspoon cumin – Known for its earthy flavor, cumin enriches the curry with a warm depth.
• 1/2 teaspoon ginger – Fresh ginger brings a zesty bite that enhances the overall taste.
• 1/2 teaspoon pepper – A dash of pepper gives a mild heat that complements the other spices.
• 1/2 teaspoon salt – Essential for balancing flavors and enhancing all the ingredients.
• 1/2 teaspoon garlic powder – This adds a subtle garlic flavor without overpowering the dish.
• 1/2 teaspoon ground mustard – A hint of mustard adds a complex savoriness to the curry.
• 3/4 cup canned tomatoes – Providing acidity and sweetness, tomatoes form the base of the curry sauce.
• 2 tablespoons olive oil – Used for sautéing, this oil adds richness and helps to meld the spices.
• 1 small onion – Diced onion forms the aromatic foundation of the curry.
• 2 cloves garlic – Minced garlic infuses the dish with a pungent aroma.
• 1 tablespoon ginger – Fresh minced ginger heightens the flavor profile.
• 1 cup chicken broth – The broth adds depth and contributes to the overall flavor.
• 1 1/2 pounds chicken breast – Chopped into half-inch chunks, chicken is the star of the dish.
• 1 tablespoon cornstarch – Used for thickening, cornstarch helps achieve the desired consistency.
• 1/3 cup coconut milk – This gives the curry its creamy texture and a hint of sweetness.

Putting Together Chicken Curry With Coconut Milk

Making Chicken Curry With Coconut Milk is truly a satisfying process. Each step is like a little piece of the puzzle that comes together to create a warm, flavorful dish. Follow along, and soon you’ll have a comforting meal ready to serve!

1. In a small bowl, mix together the ground coriander, cumin, ginger, pepper, salt, garlic powder, and ground mustard. This spice blend will form the foundation of your flavors. Make sure everything is well combined so each spice is evenly distributed.
2. Add the canned tomatoes into a blender and blend until silky smooth. This will create a luscious base for your curry. The smooth texture will help meld the spices into a cohesive sauce.
3. In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes until it becomes translucent and fragrant. This step is crucial as it builds the aromatic foundation of your curry.
4. Add the garlic, ginger, and the curry spice blend to the skillet. Pan fry for 1 to 2 minutes, stirring frequently to prevent burning. You want to release those beautiful aromas!
5. Pour in the chicken broth and the blended diced tomatoes. Bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low, cover, and let everything simmer for about 5 minutes. This simmering allows the flavors to meld beautifully.
6. Add the chicken pieces to the skillet. Simmer until cooked through, about 10 to 15 minutes. Make sure to stir occasionally, ensuring every piece is coated in the sauce.
7. If the curry isn’t thick enough, stir through the cornstarch very well, ensuring it is fully mixed in. This thickening agent will help achieve the desired consistency for your curry.
8. Finally, stir through the coconut milk and remove the pan from the heat. This step adds creaminess and richness to your dish. Stir until well combined.
9. Serve immediately for the best flavor and texture! You can pair it with rice or naan to soak up all that delicious sauce.

Recipe Variations about Chicken Curry With Coconut Milk

There are countless ways to enjoy Chicken Curry With Coconut Milk. Whether you’re looking to change up the ingredients or serve it differently, here are some tips to inspire your next cooking adventure!

• Add vegetables: Incorporate your favorite vegetables for extra nutrition and flavor. Cauliflower, spinach, and bell peppers work wonderfully.
• Make it spicy: For those who love heat, add a dash or two of red chili flakes or cayenne pepper to spice things up!
• Serve with different sides: While rice is traditional, consider serving it with quinoa or couscous for a fun twist.
• Try different proteins: If you want to switch it up, consider using shrimp or firm tofu instead of chicken.
• Experiment with spices: Feel free to adjust the spice blend to your liking. Adding turmeric or curry powder can provide additional flavor.
• Make it a meal prep star: This curry stores wonderfully in the fridge, making it perfect for meal prep. Just reheat and enjoy!

Serving Suggestions

When it comes to serving Chicken Curry With Coconut Milk, the possibilities are endless! Here are some delicious ideas:

• Pair with rice: Serve over fluffy white or brown rice to soak up the rich sauce.
• Consider naan: Warm naan bread is perfect for dipping and adds an authentic touch.
• Garnish: Top with fresh coriander or parsley for a burst of freshness and color.
• Seasonal sides: Complement with seasonal vegetables or a light salad for a balanced meal.
• Perfect for gatherings: This dish is great for sharing, making it excellent for family dinners or special occasions.
• Store leftovers: Leftovers can be stored in airtight containers in the fridge for up to three days, perfect for quick meals!

FAQ

Conclusion

Chicken Curry With Coconut Milk is truly a comforting and flavorful dish that satisfies any craving. With its rich, creamy sauce and tender chicken, it’s a meal that everyone will love. I encourage you to try this recipe for your next dinner; you won’t be disappointed! Enjoy the delightful experience of cooking and sharing this delicious curry with those you love.

Chicken Curry With Coconut Milk

The ultimate comfort food that you crave! Chicken Curry With Coconut Milk is creamy, rich, and packed with flavor. This easy weeknight dinner is perfect for the whole family. Serve it tonight!

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon ginger
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 3/4 cup canned tomatoes
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 tablespoon ginger
• 1 cup chicken broth
• 1 1/2 pounds chicken breast
• 1 tablespoon cornstarch
• 1/3 cup coconut milk

Equipment

• Blender
• Wooden Spoon
• Mixing Bowl
• Cutting Board
• Large Pot
• Skillet
• Frying Pan
• Chef's Knife
• Saucepan

Method

 

1. In a small bowl, mix together the ground coriander, cumin, ginger, pepper, salt, garlic powder, and ground mustard.
2. Add the canned tomatoes into a blender and blend until silky smooth.
3. In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes.
4. Add the garlic, ginger, and curry spice blend; pan fry for 1-2 minutes.
5. Add the chicken broth and blended diced tomatoes, then bring to a boil. Reduce to low and cover.
6. Once boiling, add the chicken and simmer until cooked through.
7. If the curry isn’t thick enough, stir through the cornstarch very well.
8. Stir through the coconut milk and remove from heat.
9. Serve immediately!

Notes

• Add vegetables: Incorporate your favorite vegetables for extra nutrition and flavor.
• Make it spicy: For those who love heat, add a dash or two of red chili flakes or cayenne pepper.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!