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Creamy Chicken Curry with Coconut Milk Recipe

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4.3 from 9 reviews

A flavorful and creamy Chicken Curry with coconut milk, enriched with aromatic spices, tender vegetables, and a perfect balance of heat from fresh chili. This easy-to-make recipe combines tender chicken, potatoes, carrots, and bell peppers simmered in a rich coconut milk sauce, creating a comforting dish perfect for weeknight dinners.

Ingredients

Vegetables

  • 1 medium potato, cut into wedges
  • 1 medium carrot, cut into wedges
  • 1 small onion, chopped
  • 1 medium green bell pepper, cut into squares
  • 1 piece fresh chili pepper, cut into 4-5 pieces (or dried chili flakes)
  • 3 cloves garlic, minced

Meat

  • 2 pounds chicken

Spices and Seasonings

  • 2 tablespoons fish sauce
  • 2 tablespoons curry powder
  • 1 tablespoon paprika powder (optional)
  • 1/2 teaspoon ground black pepper

Liquids and Oils

  • 2–3 tablespoons vegetable oil
  • 1 can (400mL) coconut milk (or 2 tablespoons coconut milk powder dissolved in water)

Instructions

  1. Fry vegetables: Heat vegetable oil in a pan over medium heat. Fry the potato and carrot wedges in the oil until they are cooked through and the edges are lightly browned. Remove from the oil and set aside.
  2. Sauté aromatics and chicken: Using the remaining oil, sauté the minced garlic and chopped onion over medium heat until fragrant and translucent. Add the chicken pieces and sear each side for about a minute until lightly browned.
  3. Add spices and simmer: Stir in the fish sauce, curry powder, paprika powder (if using), and ground black pepper. Cover the pan and let it simmer for 5 minutes, allowing the chicken to absorb the flavors.
  4. Incorporate coconut milk: Reduce the heat to low and pour in the coconut milk. Let the curry simmer gently until the sauce thickens and the chicken is fully cooked, stirring occasionally. Cooking longer will yield a thicker sauce.
  5. Add vegetables and chili: Return the cooked potatoes and carrots to the pan along with the bell pepper pieces and fresh chili. Cook everything together for another minute to combine flavors and heat through.
  6. Serve: Transfer the curry to a serving dish and enjoy it with steamed rice or your favorite side dish.

Notes

  • You can adjust the chili quantity to control the spice level according to your preference.
  • If coconut milk powder is used, dissolve it thoroughly in water before adding to ensure smooth consistency.
  • For a richer flavor, brown the chicken well during searing.
  • Use fresh vegetables for the best texture and flavor, but frozen can be a substitute in a pinch.
  • This curry pairs wonderfully with steamed jasmine rice or naan bread.

Find it online: https://bitezly.com/creamy-chicken-curry-with-coconut-milk-recipe/