Chicken Coconut Curry

AuthorGerald
RatingDifficultyBeginner

This is a wonderful, fragrant Indian curry that can be made with or without spice!

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Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 ½ lb Cubed Chicken
 1 cup Sliced Onion (White or Yellow - about 1/2 large onion)
 2 tbsp Oil
 1 ½ tsp Cumin Powder
 1 tsp Tumeric Powder
 3 tsp Coriander Powder
 ½ tsp Red Chile Powder
 1 tbsp Tomato Chicken Bouillon - OR - A few cubes of ripe tomato
 2 cans 14oz Coconut Milk (NOT Coconut Cream!)
 2 Chopped Green Chile Peppers - adjust to taste or leave out completely if you prefer!
 1 Small bunch cilantro (coriander) leaves, chopped
 2 Small Potatoes (I used Red Potatoes), Cubed
 1 tsp Salt
 1 tbsp Cashew Nut Powder (used as a slight thickener) **Omit if you're allergic to nuts!

Directions:
1

Heat oil in a wide pan, add the sliced onions and fry them until golden brown.

2

If using chiles, coarsely chop them and mix with the garlic and ginger.

3

Add the cumin, turmeric, coriander and chile powder to the fried onions. Add the Tomato Chicken Bouillon or chopped tomatoes along with the garlic, onion and chilies along with 1/4 cup water and saute for about 20 seconds.

4

Add the chicken followed by the coconut milk. Add the salt and mix well. Next, add the potatoes, stir and bring to a boil. Reduce heat to med low and simmer for about 15 minutes stirring occasionally until the chicken is cooked through and the potatoes are done. (You can tell they're done as they will be easily pierced with a fork.)

5

Once it's done, add in the corriander/cilantro leaves and serve.

Serving Suggestions
6

Serve over Basmati Rice along with some garlic naan bread.

CategoryCuisineCooking Method

Ingredients

 ½ lb Cubed Chicken
 1 cup Sliced Onion (White or Yellow - about 1/2 large onion)
 2 tbsp Oil
 1 ½ tsp Cumin Powder
 1 tsp Tumeric Powder
 3 tsp Coriander Powder
 ½ tsp Red Chile Powder
 1 tbsp Tomato Chicken Bouillon - OR - A few cubes of ripe tomato
 2 cans 14oz Coconut Milk (NOT Coconut Cream!)
 2 Chopped Green Chile Peppers - adjust to taste or leave out completely if you prefer!
 1 Small bunch cilantro (coriander) leaves, chopped
 2 Small Potatoes (I used Red Potatoes), Cubed
 1 tsp Salt
 1 tbsp Cashew Nut Powder (used as a slight thickener) **Omit if you're allergic to nuts!

Directions

Directions:
1

Heat oil in a wide pan, add the sliced onions and fry them until golden brown.

2

If using chiles, coarsely chop them and mix with the garlic and ginger.

3

Add the cumin, turmeric, coriander and chile powder to the fried onions. Add the Tomato Chicken Bouillon or chopped tomatoes along with the garlic, onion and chilies along with 1/4 cup water and saute for about 20 seconds.

4

Add the chicken followed by the coconut milk. Add the salt and mix well. Next, add the potatoes, stir and bring to a boil. Reduce heat to med low and simmer for about 15 minutes stirring occasionally until the chicken is cooked through and the potatoes are done. (You can tell they're done as they will be easily pierced with a fork.)

5

Once it's done, add in the corriander/cilantro leaves and serve.

Serving Suggestions
6

Serve over Basmati Rice along with some garlic naan bread.

Chicken Coconut Curry

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