Chicken Curry in Coconut Milk Easy Recipe
I fell in love with curry from the first bite. I was lucky to try my first curry in a small Indian cuisine restaurant in Bangkok. Since then I am a huge fan of all kind of curry. My second lucky-curry moment was to cook it finally by myself in Sri Lanka. Imagine how exciting it was to cook a dish your family is crazy about being yourself on the motherland of it. All the ingredients was bought in the motherland’s supermarket, the utensils were made by the motherland’s industry, it was happened in the authentic kitchen of the authentic house, even a recipe I followed had been found on a Sri Lankian cooking site… it was not just “cooking” it was “playing a role”.
This is an extremely easy recipe of curry chicken. You can cut the thighs into smaller pieces or use chicken breast, up to you. Just remember not to overload the saucepan. There should be only one layer of meat in it.
One more thing. Like a fresh meat leads to the delicious steak a right choice of curry powder leads to the magic world of Curry.
Ingredients You Need For Chicken Curry
- 4 chicken thighs
- ginger about 2 cm
- garlic 6 gloves
- one scotch bonner pepper
- one t spoon curry powder
- coconut milk a half cup
- salt and black pepper
- vegetable oil 2 tb spoons
- 2-4 tb spoon water
Let’s cook it, shall we?
How To Cook Chicken Curry Step-by-step
Peel if needed and wash all the ingredients. Take off the chicken skin and cut of the fat if it is too much. Cut the garlic, scotch bonner and ginger in a rather small pieces. Then mix the curry with 2 or 3 or even 4 tb spoons of water. What we want is to obtain kind of paste.
Preheat a saucepan on the medium flame. Let it be hot. Now add the oil into saucepan. As soon as the oil is hot toss the garlic, scotch bonner and ginger, turn the heat down and simmer for 3-5 minutes on low. The idea is to let the garlic, pepper and ginger to release their flavor.
So when you start to hear these divine aroma let it simmer one more minute (don’t forget to stir well as this staff burns easily). Now add the curry paste and simmer it all together for another 3 minutes.
Add the thighs. Let them fry 5 minutes each side on medium heat. Stir well to coat the chicken with a curry blend and add the coco milk.
Wait for the liquid to boil. Turn the heat down and let it cook until tender (start to check in a 30 minutes) with a lid on. If you decided that your chicken is stewed enough but the gravy is too liquid, just let the curry to simmer without lid on a medium heat until you obtain the gravy you wish. Don’t forget to stir.
Let it rest for 15 minutes or so before serve.