This may be my new favorite recipe.
It’s that good.
This curry is rich, creamy, full of flavor, with just a hint of heat.
You need to try it. Like, right now.
Chicken Coconut Curry
(Modified from this recipe)
Serves about 4
- 3 tbsp vegetable oil
- 3 heaping tbsp (good quality) curry powder
- ¾ large yellow onion, finely chopped
- 3 cloves garlic, smashed and finely diced
- 1.5 lbs boneless skinless chicken breasts (may want to just use 1 pound, and then you’ll have more sauce to get sopped up with bread!), cut into ½ inch pieces
- 1 (14 oz) can coconut milk *
- 1 (14.5 oz) can stewed tomatoes (juice strained but saved, tomatoes diced) *
- 1.5 tsp salt
- 1.5 tbsp sugar
- ¼ tsp red pepper flakes (my curry powder is mild … if yours is hot, omit this!)
- Basmati rice, for serving
- raisins and sliced almonds, optional, for serving
- Naan bread, optional, for serving
* Note: I made this recipe twice. One time, I used full fat coconut milk and NO stewed tomatoes. The other time, I used light coconut milk and a can of stewed tomatoes. It was great both times. So you can make it either way!
- Heat vegetable oil and curry powder in a large sauté pan over medium-high heat for a few minutes (3-4 minutes), stirring continuously. Add the onion and continuing stirring the mixture for about 6-7 more minutes. Then add the garlic and cook for another minute.
- Reduce the heat to medium and add the chicken. Cook the chicken for several minutes, stirring often, until the chicken is cooked through.
- After the chicken is cooked through, briefly take the pan off the heat. Add the coconut milk, tomatoes, salt, sugar, and red pepper flakes. Stir the mixture together, then return it to the burner. Reduce heat to medium-low.
- Cook the mixture (uncovered) for about an hour, stirring often. The sauce will eventually get thick and creamy.
- Serve over Basmati rice, topped with raisins and almonds, with Naan bread on the side for dipping!
Just one more note: if you do make this recipe, please be sure to follow the directions regarding time pretty closely. Don’t try to rush and only cook the onions for a couple of minutes, or let the curry only sit for 20 minutes. It will taste different. It won’t have the depth of flavor that you’re looking for. Trust me on this!
My mom is pretty particular with her food. She knows what she likes, and she’s very honest when she doesn’t like something. So I was nervous trying this recipe for the first time while she was visiting. Fortunately, it was a huge home run with both of us. She said it may even become her go-to curry recipe. Score!
Question for ya …
Best thing you’ve eaten this week?
What is your current FAVORITE recipe? Link up!