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–+ servings

Easy Chicken Curry with Spices and Coconut Milk

I absolutely love Indian food, as it has so many different spices and there are so many regional variations in the cuisine. This dish is prepared more in a southern style as it has coconut milk. Experiment with the level of heat, by reducing the number of chilies or by seeding them.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Chicken Breasts or Thighs cut into 1 ½ inch cubes
  • 3 Tbsp Vegetable Oil
  • 4 cloves Garlic finely chopped, crushed or mashed with a mortar and pestle
  • 2 inch piece of fresh Ginger Root finely chopped, grated or mashed with a mortar and pestle
  • 1 large Onion sliced very thinly. A mandoline is very handy for this.
  • 2-4 Thai Chilies seeds removed if you don’t want it too hot.
  • 1 tsp Turmeric powder
  • 1 tsp Salt
  • 2 tsp Garam Masala
  • 1 Red Pepper cut into cubes to match the size of chicken pieces
  • 10 Cherry Tomatoes cut in half
  • ½ cup Coconut Milk more if needed once you begin cooking
  • Fresh Coriander chopped. About ¼ cup.

Equipment

  • Wok or Saute Pan

Method
 

  1. Heat your wok/pan and then add garlic, ginger and sauté for about 1 minute, add your chilies, and do not let it brown or burn. Add your onion and cook until the onion is well caramelized.
  2. Add your turmeric; curry paste and quickly sauté, again not letting it brown. Now add the chicken and sauté just until the chicken has turned white.
  3. Add the tomatoes, red pepper and garam masala, salt and stir well. Add the coconut milk and let it simmer for approx. 10 minutes, or until the chicken is fully cooked. If the mixture becomes too thick add a little bit of the coconut milk to keep a medium thickness sauce.
  4. Just before serving stir in the fresh coriander and then serve immediately with basmati rice.

Notes

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