Curried Chicken in Coconut Milk


  • 1 lb chicken breast, skinless, bone-in, cut into small pieces
  • 1 tbsp olive oil
  • 1/4 cup diced onions
  • 1 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/8 tsp turmeric powder
  • 1 can (13.5oz) light, unsweetened coconut milk
  • 2 tbsp thinly sliced ginger pieces
  • 2 green chillies, split
  • 1 whole red bell pepper, sliced
  • 2 small tomatoes, quartered
  • 4 cups mixed greens or spinach
  • salt to taste


In a large pan, heat the oil and add the diced onions. Saute till the onions are soft. Mix the red chili, coriander and turmeric powder with a little bit of water to make a paste. Add this spice paste to the sauteed onions and stir fry on medium heat till fragrant.

Add the chicken pieces and mix well so that the chicken pieces are well coated with the onions and spices. Saute till all the water from the chicken pieces are evaporated. Add 3/4 cup of hot water and bring it to a boil. Reduce the heat to medium and cover and cook for 5 minutes. Add the coconut milk, ginger and green chilies and mix well. Bring to a boil on medium heat. Add the pepper, tomatoes, greens and salt and bring to a boil again. Cover and simmer for about 10-15 minutes till the chicken pieces are cooked through. If there is too much liquid, remove the lid and boil on high heat to reduce the gravy.

Serve warm with rice, this curry goes very well with brown rice.

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