Curry Chicken

with Coconut Milk

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60

min

Preparation

40

min

Cook

Med

Difficulty

4

Steps

17

Ingredients

This one-pot wonder featuring coconut milk adds richness and a lovely aroma to this delicious curry chicken.

Let's start cooking!

Chili chopped on a chopping board

Step 1 - Blend chili paste

  • Blend together large red chilies, dried chilies, shallots, garlic, candlenuts, lemongrass, ginger, turmeric, 3 kaffir lime leaves and chili padi until it forms a smooth paste.
  • If mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
Blended chili paste in a frying pan

Step 2 - Fry chili paste

  • In a pan on medium heat, fry paste for 5 minutes.
Chicken and chili paste in a pan

Step 3 - Cook the chicken

  • Add in chicken, 50 ml coconut milk, 2 cups water and turmeric leaves.
  • Stir mix well with paste.
  • Simmer on low heat for 30 minutes, until chicken becomes tender and the gravy thickens.
Kaffir lime leaves added into a pan with chicken, coconut milk and chili paste

Step 4 - Cook coconut and kaffir lime leaves, then season

  • Wait till oil surfaces, then add in the coconut and kaffir lime leaves.

    Coconut milk is known tobe high in fatty acids which helps build muscle and loses fats.
  • Season to taste with salt and sugar, add more sugar if too spicy.

  • Let it simmer for another 5 to 10 minutes till gravy thickens.

    You can store leftover beef rendang for up to 3 days in an airtight container in the refrigerator. Curries and stews taste better when kept after cooking to develop more flavor over time.

Plate and Serve!

Curry chicken in a bowl

Transfer curry to serving bowl or dish and garnish with finely sliced turmeric leaves and large redchili slices. Serve hot.

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