Curried Coconut Chicken

The first time I made Curried Coconut Chicken, I was looking for something that would blend warmth and comfort with a hint of exotic flair. It was a rainy evening, and the smell of the spices wafting through my kitchen felt like a cozy hug. The combination of curry powder, coconut milk, and tender chicken simmering together was mesmerizing. Friends came over, and I couldn’t wait to share my creation. As they walked in, the aroma enveloped them, and I watched their faces light up in anticipation. This dish quickly became a go-to for gatherings, transforming regular nights into special occasions.

Ingredients You’ll Need for Curried Coconut Chicken

The ingredients for Curried Coconut Chicken come together to create a dish that’s both fragrant and flavorful. Each ingredient plays a crucial role in this symphony of taste, with the curry powder providing warmth, while the coconut milk adds creaminess. The balance of spices and freshness from ingredients like lime juice and ginger makes this a standout dish.

• 1 1/2 tablespoons curry powder: The star spice that gives the dish its signature flavor.
• black pepper: Freshly ground, to taste, adds depth to the flavor profile.
• 2 lemongrass stalks: Provide a fragrant citrusy note, enhancing the dish’s freshness.
• 2 tablespoons lime juice: Adds a zesty brightness that balances the richness of the dish.
• 1/3 cup plus 2 tablespoons coconut oil: Used for cooking, this oil adds a subtle coconut flavor and is a healthy fat.
• 1 tablespoon salt: Essential for seasoning, enhancing all the flavors in the dish.
• 4 boneless and skinless chicken breasts: The main protein that absorbs all the wonderful flavors.
• 1 small shallot: Provides a mild onion flavor, enriching the sauce.
• 1 small red onion: Quartered, adds sweetness and depth to the dish.
• 2 garlic cloves: Essential for building a flavor base that is aromatic and savory.
• 4 slices ginger: Fresh, peeled, and sliced, adding warmth and spiciness.
• 1 can unsweetened coconut milk: Creamy and delicious, it forms the sauce.
• 1 tablespoon coconut palm sugar: A touch of sweetness that balances the spices.
• 1 1/2 tablespoons shredded unsweetened coconut: Toasted, for adding texture and a nutty flavor.

Curried Coconut Chicken Instructions

When diving into the cooking of Curried Coconut Chicken, prepare to be enveloped in delightful aromas that will have your taste buds tingling in anticipation. Each step is designed to build flavor, so pay attention to the colors and textures as they develop. Let’s get cooking!

1. In a large bowl, combine the curry powder, black pepper, lemongrass, lime juice, and 2 tablespoons of the coconut oil. This mixture will serve as the marinade for the chicken. Season with 1/2 tablespoon of salt to enhance the flavors. Add the chicken breasts, ensuring they are well coated. Cover the bowl and refrigerate for at least 4 hours, or overnight if possible. This marinating step is crucial as it allows the flavors to penetrate the meat.
2. While the chicken is marinating, prepare the aromatics. In a food processor, add the shallots, red onion, garlic, and ginger. Blend until it forms a smooth paste. The aroma should be fragrant and inviting, a hint of what’s to come.
3. Once the chicken has marinated, take it out and let’s start cooking. In a deep skillet, heat the remaining 1/3 cup of coconut oil over medium heat. On heating, the oil should shimmer but not smoke. Add the prepared paste from the food processor to the skillet.
4. Fry the aromatics over moderately high heat, stirring continuously for about 5 minutes, until it’s lightly browned and fragrant. You want the paste to caramelize slightly, developing a rich depth of flavor. After this, remove the skillet from the heat and set the paste aside.
5. In the same skillet, add the marinated chicken along with the remaining marinade. Cook over moderate heat, allowing the chicken to brown on all sides. This should take about 10 minutes; the chicken should be nearly cooked through but still juicy.
6. Next, incorporate the coconut milk, coconut palm sugar, and the toasted coconut into the skillet. Stir everything together, and bring the mixture to a simmer. The sauce should start to thicken as it cooks.
7. Allow the Curried Coconut Chicken to simmer over moderate heat for around 25 minutes. Stir occasionally, being careful not to let it stick to the bottom. You’ll know it’s ready when the chicken is tender and the sauce is thick and rich.
8. Once done, use a spoon to skim off any excess oil that rises to the surface, and discard the lemongrass stalks. This final step will ensure your sauce remains creamy and not too greasy.
9. Season with freshly ground black pepper to taste and the rest of the salt, adjusting to your preference. The final flavor should be a balance of savory and sweet, with the spices harmonizing beautifully.
10. Serve the Curried Coconut Chicken hot, perhaps over a bed of fluffy rice or with warm naan for dipping. Enjoy the incredible flavors you’ve created!

Ways to Customize

Customization is key to making the Curried Coconut Chicken your own! Here are some ways to make this dish uniquely yours:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
• Freezing: This dish freezes well. Allow to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
• Pairing: Serve with jasmine rice, quinoa, or naan to soak up the delicious sauce.
• Vegetarian Option: Replace the chicken with firm tofu or chickpeas for a vegetarian-friendly meal.
• Extra Veggies: Add vegetables like bell peppers, spinach, or snap peas during the last 10 minutes of cooking for added nutrition.
• Level Up the Heat: If you enjoy a spicy kick, add some chopped fresh chilies or a dash of cayenne pepper.

Best Served With

The Curried Coconut Chicken is incredibly versatile and pairs wonderfully with a range of sides and flavors. Here are some ideas:

• Fluffy Jasmine Rice: A classic pairing that absorbs the rich sauce beautifully.
• Warm Naan: Perfect for scooping up the delicious sauce and adding a bit of a chewy texture.
• Cucumber Salad: A refreshing side that balances the dish’s warmth with cool, crisp flavors.
• Roasted Vegetables: Adds an earthy note that complements the spice of the Curried Coconut Chicken.
• Perfect for Dinner Parties: Serve this dish for a special occasion dinner, impressing your friends with its beautiful presentation and fantastic flavors.
• Meal Prep: This dish can be made ahead of time, making it perfect for busy weeknights. Store in the fridge and reheat when needed.

FAQ

Conclusion

The Curried Coconut Chicken is a remarkable dish that brings together rich flavors and satisfying textures, making it a favorite for family dinners or entertaining. With its creamy sauce and tender chicken, it’s sure to be a hit at your table. I encourage you to give this recipe a try – it’s a delightful meal that’s not only easy to prepare but also absolutely delicious!

Curried Coconut Chicken

The ultimate comfort food, Curried Coconut Chicken is creamy, flavorful, and easy to make. Rich spices meld with tender chicken in this easy weeknight dinner that your family will love. Make it tonight for a cozy meal!

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Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 tablespoons curry powder
• black pepper freshly ground, to taste, divided
• 2 stalks lemongrass bottom two-thirds, bruised and cut into 4-inch pieces
• 2 tablespoons lime juice fresh
• 1/3 cup plus 2 tablespoons coconut oil
• 1 tablespoon salt divided
• 4 boneless and skinless chicken breasts
• 1 small shallot
• 1 small red onion quartered
• 2 garlic cloves
• 4 slices ginger fresh and peeled, 1/4 inch each
• 1 can unsweetened coconut milk
• 1 tablespoon coconut palm sugar
• 1 1/2 tablespoons shredded unsweetened coconut toasted

Equipment

• Chef's Knife
• Peeler
• Wooden Spoon
• Saucepan
• Frying Pan
• Skillet
• Food Processor

Method

 

1. In a large bowl, combine the curry powder, black pepper, lemongrass, lime juice and 2 tablespoons of the coconut oil. Season with 1/2 tablespoon salt. Add the chicken, turn to coat and refrigerate for 4 hours.
2. In a food processor, puree the shallots, red onion, garlic, and ginger.
3. In a deep skillet, heat the remaining 1/3-cup of coconut oil. Fry the puree paste over moderately high heat, stirring until lightly browned, about 5 minutes. Then remove from the pan and set aside.
4. Add the chicken with its marinade and cook over moderate heat until the chicken is browned and nearly cooked through, about 10 minutes. Add the coconut milk, coconut palm sugar, and toasted coconut and simmer over moderate heat, stirring, until the chicken is tender and the sauce is very thick, about 25 minutes.
5. Spoon off as much oil as possible and discard the lemongrass. Season with freshly ground black pepper, to taste and the rest of the salt, and serve.
6. Make Ahead: The rendang can be refrigerated for 2 days. Re-warm before serving.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
• Tip 2: This dish freezes well. Allow to cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
• Tip 3: Serve with jasmine rice, quinoa, or naan to soak up the delicious sauce.
• Tip 4: Replace the chicken with firm tofu or chickpeas for a vegetarian-friendly meal.
• Tip 5: Add vegetables like bell peppers, spinach, or snap peas during the last 10 minutes of cooking for added nutrition.
• Tip 6: If you enjoy a spicy kick, add some chopped fresh chilies or a dash of cayenne pepper.

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Meet Naomi Prince

Cooking is about excitement, and I love taking simple ingredients and turning them into something bold. I work on every aspect of the blog, from brainstorming zesty new combinations to styling the final plate. I tested this recipe in my own home to guarantee it packs the perfect punch of flavor for you.