Chicken Curry With Coconut Milk
"This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu's Kitchen website."
photo by Outta Here
- Ready In:
- 55mins
- Ingredients:
- 19
- Serves:
-
4-5
ingredients
- 2 lbs chicken breasts, cut in bite sized pieces
- 1⁄2 cup yogurt
- 1 teaspoon lemon juice
- 1⁄4 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1⁄4 teaspoon cumin, ground
- 1 1⁄2 teaspoons red chili powder
- 1 tablespoon poppy seed (soak in a little milk and make paste)
- 2 large red onions, finely diced
- 1 teaspoon garam masala powder
- 1 star anise
- 1 cinnamon stick
- 3⁄4 cup coconut milk
- 2 tablespoons cilantro, finely chopped
- salt
- 2 tablespoons oil
-
FOR PASTE
- 3 green chilies
- 1 1⁄2 inches ginger, fresh
- 6 garlic cloves
directions
- In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
- In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
- Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
- Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
- Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
- Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
- Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
- Serve hot with white steamed rice, coconut rice, or rotis.
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Reviews
-
This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that's all there is to them, they gave nothing extra to the curry. <br/>I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I'm pleased I tried it.<br/>Thanks for posting. -
Made as written, except subbed boneless thighs instead of breasts. With all of the different spices in this, I expected something with a little more kick. It tasted very good, just needed something more. I am thinking that cutting the amount of water added and putting in more coconut milk would help. Not sure why the poppy seeds are essential, but I couldn't tell they were there. Made for Fall 2012 PAC game. -
Wow! This is one of my favorite curries. I love the spices mixture especially the flavor of the star anise in it and the rich coconut sauce.<br/>I love curries and I like the variations of them. <br/>I really can recommend this recipe!
Tweaks
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This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that's all there is to them, they gave nothing extra to the curry. <br/>I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I'm pleased I tried it.<br/>Thanks for posting.
RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!
