Coconut Curry Chicken

coconut curry chickenThe other night, I made a tilapia “en papillot” with some coconut milk instead of wine. Came out really well… but I forgot to take a photo!  So, I had about 3/4 of a can of coconut milk leftover and decided to try and make a coconut curry chicken.  Been on this Indian food kick lately…. it came out pretty well for a first attempt, and I have a bunch of leftovers to take to lunch this week! Here’s my “rough” recipe.

1 tbsp olive oil
1 onion, finely chopped
1 tbsp fresh grated ginger
3 cloves garlic, minced
6 boneless skinless chicken thighs, cut into bite size cubes.
2 tbsp curry powder
1 tbsp red curry paste
1 cinnamon stick
4 dry red chiles
2 potatoes, cut into 1″ pieces
3/4 (or 1) can coconut milk
1 28 oz. can tomatoes, chopped
water or stock as needed

  • Heat olive oil in a wide heavy skillet.  Add onion and saute until soft, about 10 minutes.  Add ginger and garlic and cook another minute or two.
  • Add chicken to skillet and brown over high heat.
  • Add curry powder, paste, cinnamon and chiles and cook for about a minute.
  • Add potatoes, coconut milk, tomatoes, and extra water or stock if it seems like it needs more liquid.  Season with salt and pepper.
  • Simmer until chicken and potatoes are cooked through, about 20 minutes.  Serve with plain or coconut rice.

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  1. Pingback: Coconut Rice – dinner with the rents

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