Today I am sharing my newly developed creamy coconut chicken curry recipe with you!
The curry…
This recipe comes to you from a serious curry fan of many years. I can remember eating curry as a kid for the first time. I was probably 7 or 8, maybe 9, and I remember being so amazed by it. Maybe it’s a bit unusual for children to like curry as I did, but you can see how long I’ve been partial to this food. I love the warmth you get when you combine cardamom, cloves, nutmeg, cinnamon, coriander, turmeric, and all the other spices that curry is made of.
The flavor & texture…
Coconut milk makes this chicken curry super velvety. I’d like to thank the person who first discovered that coconut milk and curry are
There are a bajillion curry recipes out there, but this particular curry took form in my kitchen one afternoon, as I brainstormed how to create a blue ribbon curry dish that I could come back to and use for the rest of time. So, I included everything that I thought would make it really delicious and I didn’t skimp on spices. I’ll add, I don’t think the peppers make or break it, so you could leave them out if you are opposed to them. They’re nice for some color and a tiny bit of sweetness, but they don’t make a huge difference to me. All the other ingredients really contribute to the flavor of the curry, so they really are all important players.
And now the rice…
Rice to curry is like butter to bread (and icing to cake and parmesan to spaghetti and french fries to burgers). I’m really serious about my rice, you guys. Maybe you are a rice pro and have your method down pat, and if so, lovely. But I don’t want to assume. Maybe you need a little help because you’ve been making rice for decades but aren’t 100% satisfied with your results. Either way, I have included a failproof, fantastic rice recipe to go with it. This is one of my favorite ways to make it, and you cannot mess it up or go wrong. I promise.
Don’t forget to add some fresh cilantro to really kick it up.
So there you have it. This delightful curry takes just an hour from start to finish and tastes like it took eight.
If you want something refreshing to go with this meal, then I highly recommend this fresh-squeezed honey limeade.
It will top off your meal in the most perfect way.
Creamy Coconut Chicken Curry
Ingredients
- 4 tbsp. coconut oil unrefined
- 1 cup white onion, diced
- 1/2 cup red or yellow sweet peppers, diced
- 2 boneless skinless chicken breasts, diced into bite sized pieces
- 1 1/2 tsp. salt
- 2 cans coconut milk
- 1/2 tsp. cardamom
- 1/2 tsp. black pepper
- 5 tsp. yellow curry powder
- 1 tsp. smoked paprika
- 1/2 cup crushed tomatoes
- 2 tbsp. flour
- 2 tbsp. cold water
Jasmine Rice
- 2 cups jasmine rice
- 3 cups cold water
- 1 tsp. salt
- 2 tbsp. coconut oil unrefined
Instructions
- In a Dutch oven or large heavy-bottomed pot, combine 4 tbsp. coconut oil, onion, and sweet peppers, and cook over medium heat for 10 min.Turn heat up to medium high and add the chicken and salt. Cook for 8 minutes.Add coconut milk, cardamom, black pepper, curry powder, and paprika. Stir well to mix the spices in. Simmer on medium-low for 20 minutes, stirring occasionally.In a separate bowl, combine the flour and water and whisk with a fork until the mixture is smooth and there are no flour lumps.Whisk this mixture into the curry, stir well, and then add the crushed tomatoes.Turn to low and give it another 10 minutes to allow it to continue thickening up, and then serve over jasmine rice with plenty of fresh cilantro. Add salt to taste as needed.
Jasmine Rice
- In a medium saucepan, combine rice, water, salt, and coconut oil. Cover and bring to a boil. As soon as it boils, turn the heat back to low, give it a stir to mix in the coconut oil, and put the lid back on. Let it simmer on low until all the water is absorbed. (Takes about 20 minutes to cook)
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