Chicken Curry with Coconut Milk

Into a spice-based, turmeric powder chicken curry, a splash of coconut milk turns it creamy and mild yellow. The result is a flavorful chicken curry with coconut milk. Coconut milk adds iron, magnesium, potassium, and B vitamins. It is dairy-free and may support cholesterol balance. Still, it should be consumed in moderation due to saturated fat.

Cooked perhaps once a month with chicken, this dish is a true delight. Coconut milk is a staple in Kerala cuisine and Sri Lankan cooking (FISH CURRY SRI LANKAN STYLE). This recipe is a twist on Kerala-style chicken curry. Tender chicken simmers in an aromatic, spicy sauce. The coconut milk adds natural sweetness and creaminess.

This curry pairs well with rice (SAFFRON RICE), chapati, thosai, or naan. It can be served in different ways depending on preference.

Ingredients for Chicken Curry with Coconut Milk
¾ kg chicken - cut into bite pieces, marinate with ¾ tbsp turmeric powder.
1 tbsp garlic paste
½ tbsp ginger paste
Spices - cinnamon, star anise, and cloves
Some dried red chilies
1 large red onion - chopped
A handful of curry leaves
2 tomatoes - sliced
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp crushed black pepper
1/2 cup water
2 cups thick coconut milk
2 tbsp oil
Salt - to taste

How to Make Chicken Curry with Coconut Milk 

Heat oil and add ginger paste, garlic paste, spices, chillies, onion and curry leaves. 

Saute till aromatic. 

Add chicken, tomatoes, coriander powder, cumin powder, and crushed black pepper. 

Stir all in 

Pour water in and let the curry simmer. 

As the curry slowly simmers, add coconut milk and salt. 

Simmer and cook chicken to a texture preferred.

Dish out.