This recipe uses coconut milk and other ingredients to create a delicious meal. It’s easy to make and can be made with any type of meat.
This recipe is very simple and quick to prepare. If you want to try out this dish at home, you don’t need to go through the hassle of buying all the ingredients. All you need is a pot or pan, a knife, and a cutting board. You can find all these items in your kitchen already.
The coconut milk curry chicken tastes the same as the restaurant, I recommend everyone to try it.
What is coconut curry chicken
The name comes from the combination of coconut milk and Indian spices. Coconut curry chicken is usually served over rice or noodles. Coconut curry is a very common dish in South Asia.
The best part about this dish is that it has no added sugar. You will find that this dish doesn’t have any artificial flavors or preservatives.
coconut curry chicken Recipe
Ingredients:
| Garlic slices | 2 cloves |
| Big drumstick | 2 |
| Carrot | 1/2 |
| Potato | 1 |
| Onion | 1/2 |
| Peppers | 1 |
| Curry | 4 tablespoons |
| Coconut milk | 65ml |
| Soy sauce | 1 tablespoon |
| Salt | 2 tablespoons |
| Crushed black pepper | 1 tablespoon |
Tips & Variations
Be sure to put coconut milk! Be sure to put peppers! Must eat with pancakes!
How to make coconut curry chicken
1. Wash the chicken thighs and cut them into pieces, and prepare the other ingredients.
2. Sautéed garlic slices.
3. Add in chicken thigh and stir fry.
Then add an appropriate amount of soy sauce, cooking wine, and chopped black pepper and stir-fry until the chicken changes color.
If you have time, it is recommended to marinate the meat in advance with these three methods.
4. Add potatoes, carrots and fry until they are broken.
5. Heat the water to cover the ingredients, add 65ml coconut milk.
6. I use this coconut milk, exactly 1 packet.
7. Add in curry cubes and stir until melted. (Adjust the amount of curry according to the amount of ingredients, I used four small pieces).
8. Add onion and cook over medium heat.
You can simmer with the lid on at first, but you can’t cover it later.
Curry, coconut milk, and potatoes are all sticky and stick to the bottom of the pot easily.
9. Simmer to this very even state and add the peppers.
Start to collect the juice, be sure to keep stirring at this time.
10. Simmer until the chicken, potatoes, and carrots are cooked through.
Start collecting the juice until the soup is thick and that’s it.
(Add some chopped parsley and chopped basil, it doesn’t matter if it doesn’t).
11. Awesome! (In order to fully install, I used a glass bowl as big as this basin, please ignore its ugliness).
12. It is more fragrant than ordinary curry, and it is not as greasy as the restaurant. A hint of spiciness stimulates the taste buds.
Most importantly, the soup is the soul of this dish!
Buy some buns to dip in the soup, I feel like there is nothing to do with chicken.
Coconut Curry Chicken
Ingredients
- 2 cloves Garlic slices
- 2 Big drumstick
- ½ Carrot
- 1 Potato
- ½ Onion
- 1 Peppers
- 4 tablespoons Curry
- 65 ml Coconut milk
- 1 tablespoon Soy sauce
- 2 tablespoons Salt
- 1 tablespoon Crushed black pepper
Instructions
- Wash the chicken thighs and cut them into pieces, and prepare the other ingredients.
- Sautéed garlic slices.
- Add in chicken thigh and stir fry.
- Then add an appropriate amount of soy sauce, cooking wine, and chopped black pepper and stir-fry until the chicken changes color.
- If you have time, it is recommended to marinate the meat in advance with these three methods.
- Add potatoes, carrots and fry until they are broken.
- Heat the water to cover the ingredients, add 65ml coconut milk.
- I use this coconut milk, exactly 1 packet.
- Add in curry cubes and stir until melted. (Adjust the amount of curry according to the amount of ingredients, I used four small pieces).
- Add onion and cook over medium heat.
- You can simmer with the lid on at first, but you can't cover it later.
- Curry, coconut milk, and potatoes are all sticky and stick to the bottom of the pot easily.
- Simmer to this very even state and add the peppers.
- Start to collect the juice, be sure to keep stirring at this time.
- Simmer until the chicken, potatoes, and carrots are cooked through.
- Start collecting the juice until the soup is thick and that's it.
- (Add some chopped parsley and chopped basil, it doesn't matter if it doesn't).
- Awesome! (In order to fully install, I used a glass bowl as big as this basin, please ignore its ugliness).
- It is more fragrant than ordinary curry, and it is not as greasy as the restaurant. A hint of spiciness stimulates the taste buds.
- Most importantly, the soup is the soul of this dish!
- Buy some buns to dip in the soup, I feel like there is nothing to do with chicken.
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