Coconut Curry Chicken
Coconut chicken curry is a dish that has roots in various culinary traditions, particularly in Southeast Asia, India, and the Caribbean. Its origins can be traced back to the use of coconut milk, which is a staple ingredient in many tropical cuisines due to the abundance of coconut palms in those regions.
In Indian cuisine, coconut chicken curry is often associated with coastal states like Kerala and Tamil Nadu, where coconut is commonly used in curries and other dishes. The dish typically features chicken simmered in a rich coconut milk base, combined with spices like turmeric, coriander, and cumin.
In Southeast Asia, particularly in Thailand and Malaysia, coconut milk is a key ingredient in curries, leading to variations that include different spices and herbs, such as lemongrass and galangal.
In the Caribbean, coconut chicken curry has been influenced by Indian cooking brought by indentured laborers, resulting in a unique blend of flavors that incorporates local spices and ingredients.
Overall, coconut chicken curry reflects a fusion of cultural influences and regional ingredients, making it a beloved dish in many parts of the world.
Ingredients
1.5 lbs (about 680g) chicken breast or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, grated
1-2 tablespoons curry powder (adjust to taste)
1 teaspoon turmeric powder
1 can (14 oz) coconut milk
1 cup chicken broth
1 tablespoon fish sauce (optional)
1-2 tablespoons brown sugar (adjust to taste)
Sea salt and pepper, to taste
Fresh cilantro, for garnish
Vegetables (optional)
1 cup bell peppers, sliced
1 cup carrots, sliced
1 cup spinach or kale
Instructions
Heat the vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the curry powder and turmeric, stirring for about 30 seconds to toast the spices.
Add the chicken pieces to the pot and season with salt and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
Pour in the coconut milk and chicken broth. If using, add the fish sauce and brown sugar. Bring to a simmer.
If using vegetables, add them to the pot. Simmer for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Taste and adjust the seasoning with more salt, pepper, or sugar if needed.
Serve hot over rice or with naan, and garnish with fresh cilantro.
Enjoy your coconut curry chicken!
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If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good chicken page.
Coconut Curry Chicken