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Chicken Curry With Coconut Milk

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Ingredients

Adjust Servings:
2 lbs chicken breasts cut in bite sized pieces
1/2 cup yogurt
1 teaspoon lemon juice
1/4 teaspoon turmeric powder
1 tablespoon coriander powder
1/4 teaspoon cumin ground
1 1/2 teaspoons red chili powder
1 tablespoon poppy seed (soak in a little milk and make paste)
2 large red onions finely diced
1 teaspoon garam masala powder

Nutritional information

734.6
Calories
352 g
Calories From Fat
39.1 g
Total Fat
16.3 g
Saturated Fat
149.3 mg
Cholesterol
201.8 mg
Sodium
44.2 g
Carbs
2.9 g
Dietary Fiber
35.2 g
Sugars
51.5 g
Protein
344g
Serving Size

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Chicken Curry With Coconut Milk

Features:
    Cuisine:

    This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that's all there is to them, they gave nothing extra to the curry. I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I'm pleased I tried it.Thanks for posting.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Curry With Coconut Milk,This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu’s Kitchen website.,This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that’s all there is to them, they gave nothing extra to the curry. I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I’m pleased I tried it.Thanks for posting.,This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that’s all there is to them, they gave nothing extra to the curry. I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I’m pleased I tried it.Thanks for posting.


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    Steps

    1
    Done

    In a Small Blender, Like a Magic Bullet, Process the Green Chilis, the Ginger and the Garlic Cloves Until a Smooth Paste Forms. Set Aside.

    2
    Done

    in a Large Bowl, Combine Yogurt, Coriander, Cumin, Turmeric, Lemon Juice and Half of the Ground Ginger-Garlic-Green Chili Paste. Add Chicken and Let Marinate For 10 Minutes.

    3
    Done

    Heat Oil in a Large Frying Pan, Add the Star Anise, Cinnamon Stick and Chopped Onions and Fry For 4 Minutes. Add the Remaining Ground Ginger-Garlic-Green Chili Paste and Saute For 4 Minutes. Add Red Chili Powder and Mix.

    4
    Done

    Add the Marinated Chicken and Cook on High Heat For 4 Minutes, Stirring Occasionally.

    5
    Done

    Reduce to Medium Heat, Add Salt and Poppy Seed Paste and Mix Well. Let the Chicken Cook in This Paste For 8-10 Minutes, Uncovered. Cook Till Oil Separates.

    6
    Done

    Add 1 1/2 Cups Water and Mix. Bring to a Boil, Reduce Flame and Cook For 13-14 Minutes.

    7
    Done

    Add Garam Masala, Mix Well. Add Thick Coconut Milk and Cook on Medium Flame For 3-4 Minutes. Turn Off Heat and Garnish With Fresh Coriander Leaves.

    8
    Done

    Serve Hot With White Steamed Rice, Coconut Rice, or Rotis.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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