Chicken Curry with coconut milk
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
594 kcal
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Course
Main Course
Chicken Curry with coconut milk
Description
This recipe starts by frying potato and carrot wedges until lightly browned, creating a tender base with some caramelization. Garlic and onion are sautéed next to build aromatic depth. Chicken pieces are added and quickly seared on both sides before spices—fish sauce, curry powder, optional paprika, and ground pepper—are incorporated to infuse flavor. After covering and simmering briefly, coconut milk is added to develop a creamy sauce as it thickens and chicken finishes cooking.
Bell pepper squares and chili pieces finish the dish with fresh vegetable accents and mild heat. The curry is served hot and pairs well with steamed rice or other favorite accompaniments. The slow simmer allows flavors to meld while maintaining distinct textures and colors.
If fish sauce is unavailable, salt can substitute to taste. The longer coconut milk simmers, the more it separates into coconut oil and curds, which affects texture. Adjust cooking time accordingly depending on desired thickness.
Ingredients
- 2-3 tablespoons vegetable oil
- 1 medium potato - cut into wedges
- 1 medium carrot - cut into wedges
- 3 cloves garlic - minced
- 1 small onion - chopped
- 2 pounds chicken
- 2 tablespoons fish sauce
- 2 tablespoons curry powder
- 1 tablespoon paprika optional, powder
- ½ teaspoon black pepper ground
- 1 can (400mL) coconut milk (2 tablespoon powder dissolved in water)
- 1 medium green bell pepper - cut into squares
- 1 piece Chili pepper cut into 4-5 pieces (or dried chili flakes, fresh
Instructions
- Fry potato and carrots in oil until cooked and edges are lightly browned. Once done, remove from oil and then set aside.
- Saute garlic and onion in the remaining oil over medium heat. Add chicken meat and sear each both sides for a minute.
- Add the fish sauce, curry powder, paprika powder, and ground pepper. Cover and simmer for 5 minutes.
- Turn heat to low then add coconut milk, and let it simmer until sauce thickens and chicken is fully cooked. I like it really thick so I cook it a little longer.
- Add the carrots, potatoes and bell pepper and chili and cook for another minute.
- Transfer to a serving dish and serve with rice or your favorite side.
Notes
- Replace fish sauce with about 2 teaspoons salt if needed, adjusting to taste.
- Longer simmering of coconut milk causes it to separate into oil and curds, changing the sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 9g | 3% |
| Protein | 44g | 88% |
| Fat | 42g | 65% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 170mg | 57% |
| Sodium | 881mg | 37% |
| Potassium | 712mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3975IU | 80% |
| Vitamin C | 46.9mg | 52% |
| Calcium | 63mg | 6% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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