Chicken Coconut Curry

Chicken CurryA to Z Challenge (Letter C): Coconut Chicken


Sorry for the not-as-appetizing photo, but this curry is DELICIOUS. There is an entire can of coconut milk in this curry, a hallmark of Kerala-style cuisine. Who can blame them? Coconut is amazing.

I’ve packed this in a thermos for a hiking trip, and I take it camping and re-heat it. I’ve yet to take it backpacking, but I suppose a thermos would do…but then…the weight… ugh… I should figure out how to freeze dry my meals.

Coconut Chicken Curry

Special Ingredients: Coconut milk (full fat, sorry pants), Garam Masala (powdered), tomato paste

In a pan, on medium heat:

  • 2 tbsp oil (I use olive oil)
  • 1/4 tsp mustard seeds

When mustard seeds pop, add:

  • 1 tbsp garlic
  • 1  onion, chopped

Fry well, 10-15 minutes. Then brown:

  • 1 1/2 lbs chicken (thighs are tastiest), cubed

After chicken browns, add:

  • 2 tbsp tomato paste
  • 1 tsp coriander powder
  • 1 tsp salt (or to taste)
  • 1 tsp garam masala powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1/2 tsp turmeric powder
  • 1/4 tsp cloves

Mix and heat until you smell the aroma, about 5 minutes. Then add:

  • 1 can of coconut milk (14 oz)

Bring to a boil and then immediately reduce temperature, cook until thickness of curry is desired. If too thick, add a little water. Serve with rice.

Optionally top with chopped cilantro

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