{"id":1075,"date":"2014-11-02T20:31:51","date_gmt":"2014-11-03T04:31:51","guid":{"rendered":"https:\/\/cookingislikelove.com\/wp\/?p=1075"},"modified":"2024-08-17T11:42:30","modified_gmt":"2024-08-17T18:42:30","slug":"coconut-curry-chicken","status":"publish","type":"post","link":"https:\/\/cookingislikelove.com\/wp\/coconut-curry-chicken\/","title":{"rendered":"COCONUT CURRY CHICKEN"},"content":{"rendered":"

I came across a Coconut Curry Chicken recipe by Tyler Florence<\/span><\/strong><\/a> when I was in search for something that would use chicken and a can of coconut milk in my cupboard. I had to change it up a little smidge, because for some reason I didn’t have any coriander in my kitchen. And I have every other Indian spice imaginable. But I had about 1\/4 teaspoon of ground coriander left and that was it. No seeds or ground to be found. If I remember to go restock my jars, I’ll add it next time. I also added a bit fenugreek which I think adds a wonderful flavour to curries.<\/p>\n

When I made the curry, I had halved Tyler Florence’s recipe. It was so good, that I’ll definitely make a full batch next time. (The below recipe reflects the full recipe, not the half that I made up.)<\/p>\n

For my vegetarian friends: at the “add chicken stage” add a couple cans of chick peas for chickpea curry, or add cubed potatoes that have been pre-boiled about 10 minutes (so almost<\/em> done) and some cauliflower. About 5 minutes before its ready, add a handful of peas.<\/p>\n

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\"Coconut<\/a><\/div>\n<\/div>\n<\/g><\/svg><\/span> Print<\/a>\n\n
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Coconut Curry Chicken<\/h2>\n\n
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Ingredients<\/h3>

Curry \/ Garam Masala<\/h4>
  • 1\/2<\/span> tbsp<\/span> coriander seeds<\/span><\/li>
  • 1\/2<\/span> tbsp<\/span> cumin seeds<\/span><\/li>
  • 1\/2<\/span> tbsp<\/span> cardamom seeds<\/span><\/li>
  • 1\/2<\/span> tbsp<\/span> whole black peppercorns<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> fennel seeds<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> mustard seeds<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> whole cloves<\/span><\/li>
  • 1<\/span> dried red chili<\/span> broken in pieces, seeds discarded<\/span><\/li>
  • 1<\/span> tbsp<\/span> turmeric<\/span><\/li><\/ul><\/div>

    The Curry<\/h4>
    • 3<\/span> tbsp<\/span> browned butter<\/span><\/li>
    • 2<\/span> medium onions<\/span> chopped<\/span><\/li>
    • 1<\/span> inch<\/span> piece ginger<\/span> grated<\/span><\/li>
    • 2<\/span> large solo garlic<\/span> minced<\/span><\/li>
    • 2<\/span> tbsp<\/span> tomato paste<\/span><\/li>
    • 2<\/span> tbsp<\/span> above curry powder<\/span><\/li>
    • 1<\/span> tsp<\/span> yellow curry powder<\/span><\/li>
    • 1<\/span> cinnamon stick<\/span><\/li>
    • 1 to 3<\/span> dried red chiles<\/span><\/li>
    • 2<\/span> cans unsweetened coconut milk<\/span><\/li>
    • 2<\/span> c<\/span> chicken stock<\/span><\/li>
    • 4 to<\/span> matoes<\/span> seeded and chopped<\/span><\/li>
    • 8-10<\/span> chicken thighs<\/span> cubed<\/span><\/li>
    • Small bunch of cilantro<\/span> chopped small<\/span><\/li>
    • 1<\/span> heaping tbsp fennugreek<\/span><\/li>
    • Juice of 1\/2 lemon<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>

      The Curry Powder<\/h4>
      • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes.<\/div><\/li>
      • Grind the toasted spices together to a fine powder in a spice grinder.<\/div><\/li>
      • Add the turmeric and combine.<\/div><\/li><\/ul><\/div>

        The Curry<\/h4>
        • Heat the browned butter in a deep frying pan and add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.<\/div><\/li>
        • Add the tomato paste, homemade curry powder, yellow curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper.<\/div><\/li>
        • Add in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has just begun to thicken, about 15-20 minutes.<\/div><\/li>
        • Add the tomatoes, chicken, cilantro, and lemon juice; continue to simmer until the chicken is cooked through, and the sauce has finished thickening to desired consistency.<\/div><\/li>
        • S&P to taste.<\/div><\/li>
        • Add the fenugreek leaves and simmer for a minute or two more.<\/div><\/li>
        • Garnish with cilantro.<\/div><\/li><\/ul><\/div><\/div>\n
          <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

          I came across a Coconut Curry Chicken recipe by Tyler Florence when I was in search for something that would use chicken and a can of coconut milk in my cupboard. I had to change it up a little smidge,<\/p>\n","protected":false},"author":1,"featured_media":1076,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[138],"tags":[67,68],"class_list":["post-1075","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-chicken","tag-curry"],"yoast_head":"\nCoconut Curry Chicken<\/title>\n<meta name=\"description\" content=\"Coconut Curry Chicken - a wonderful curry made better by making your own garam \/ curry powder.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cookingislikelove.com\/wp\/coconut-curry-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coconut Curry Chicken\" \/>\n<meta property=\"og:description\" content=\"Coconut Curry Chicken - 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