Chicken Curry
Spicy coconut chicken curry with potatoes and green beans. Simple steps, long simmer for deep flavor. Serve with rice and cucumber yogurt.
I learned to make this when I lived in Singapore. It is much easier than you would expect, a real crowd pleaser, and quickly became a family favorite as well as a requested dish for dinner parties.
Submitted by: Linda Hardwick from The Woodlands, TX
Yield: 8-10 servings
- Toast curry in the onion and garlic base, then simmer chicken in coconut milk for deep flavor.
- Add vegetables later and finish with the last can of coconut milk to preserve texture and balance heat.
- This is mostly slow simmering. Plan about 3 hours and serve with rice and a cooling cucumber yogurt salad.
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
How long does this curry take to make and how many does it serve?
Plan about 3 hours from start to finish because most of the time is low simmering. The recipe with 4 large chicken breasts serves about 6 people, depending on portion size and sides.
Can I make this curry ahead and how should I store it?
Yes. Cool the curry to room temperature, then refrigerate in a sealed container for 3 to 4 days. For longer storage, freeze up to 2 to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
How do I reheat the curry without breaking the coconut milk?
Reheat gently over low to medium-low heat. Stir frequently and avoid a rolling boil. If it looks too thick after chilling, add a splash of water or coconut milk and warm slowly until smooth.
Can I use a milder curry powder or change the heat level?
Yes. Use a mild curry powder and add chili flakes or cayenne to increase heat. Start with less spice than you think and taste as you go, since coconut milk can hide some heat until reduced.
What can I substitute for chicken to make this vegetarian or use different proteins?
Firm tofu, tempeh, chickpeas, or cauliflower work well. Use vegetable broth instead of any meat juices and adjust simmer time so vegetables or beans do not overcook. For bone-in chicken, increase simmer time until meat is cooked through.
How do I prevent the coconut milk from curdling?
Use full-fat coconut milk for better stability. Keep the heat low after adding coconut milk and avoid vigorous boiling. Adding the last can with the vegetables near the end also helps keep the texture smooth.
How can I thicken the curry if it is too thin?
Simmer uncovered to reduce liquid and concentrate flavors. You can also stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer until thick. Blending a few cooked potatoes into the sauce will add body and creaminess.
Can I cook this in a slow cooker or oven?
Yes. Brown the chicken and sauté the onion and garlic first for best flavor, then transfer to a slow cooker and cook 4 to 6 hours on low or 2 to 3 hours on high. For the oven, cover and bake at 325 F (160 C) for about 1.5 to 2 hours, then add vegetables and cook until tender.
How long does this curry take to make and how many does it serve?
Plan about 3 hours from start to finish because most of the time is low simmering. The recipe with 4 large chicken breasts serves about 6 people, depending on portion size and sides.
Can I make this curry ahead and how should I store it?
Yes. Cool the curry to room temperature, then refrigerate in a sealed container for 3 to 4 days. For longer storage, freeze up to 2 to 3 months in freezer-safe containers. Thaw overnight in the fridge before reheating.
How do I reheat the curry without breaking the coconut milk?
Reheat gently over low to medium-low heat. Stir frequently and avoid a rolling boil. If it looks too thick after chilling, add a splash of water or coconut milk and warm slowly until smooth.
Can I use a milder curry powder or change the heat level?
Yes. Use a mild curry powder and add chili flakes or cayenne to increase heat. Start with less spice than you think and taste as you go, since coconut milk can hide some heat until reduced.
What can I substitute for chicken to make this vegetarian or use different proteins?
Firm tofu, tempeh, chickpeas, or cauliflower work well. Use vegetable broth instead of any meat juices and adjust simmer time so vegetables or beans do not overcook. For bone-in chicken, increase simmer time until meat is cooked through.
How do I prevent the coconut milk from curdling?
Use full-fat coconut milk for better stability. Keep the heat low after adding coconut milk and avoid vigorous boiling. Adding the last can with the vegetables near the end also helps keep the texture smooth.
How can I thicken the curry if it is too thin?
Simmer uncovered to reduce liquid and concentrate flavors. You can also stir in a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and simmer until thick. Blending a few cooked potatoes into the sauce will add body and creaminess.
Can I cook this in a slow cooker or oven?
Yes. Brown the chicken and sauté the onion and garlic first for best flavor, then transfer to a slow cooker and cook 4 to 6 hours on low or 2 to 3 hours on high. For the oven, cover and bake at 325 F (160 C) for about 1.5 to 2 hours, then add vegetables and cook until tender.
Curry powder again!
This dish has plenty of quality heat and curry flavor but came out quite watery and sort of lifeless in terms of consistency. Thicken it up and you’ve got a winner!