This curry chicken cooked with coconut milk is a delicious and very quickly prepared recipe. It is a perfect meal when you have many guests and do want to serve something special yet not too challenging or time consuming to cook. It just requires that you have a well stocked spice rack.
In my cooking classes, I have noticed it is a perfect beginner introduction to cooking with spices. Coriander, cumin, cardamom and turmeric should be a staple in your kitchen nowadays due to their aromatic and health properties.
For 8 servings you will need:
– One chicken breast per person, cubed
– Cumin powder, coriander powder, cardamom powder, turmeric powder
– Chili powder
– 2 large onions finely minced
– 1 green apple or two, in 1in cubes
– 6 cloves of garlic, grated or pressed
– 4in to 5in of fresh ginger, grated
– 1.5 to 2 cups coconut milk (not the low fat, the real one)
– Coconut fat
– Optional: 3 cubed tomatoes
– Optional: a sprig of fresh cilantro
On low heat pan, mix 1/2 cup cumin, 1/4 cup coriander, 4 tsps. cardamom, 4 tsps. turmeric and stir. The heat will enhance the spices fragrances. Your chicken will smell divine.
After 5-8 minutes, add the very finely chopped onions and let them sweat. If you see the onions are cooking too slowly, increase the heat a little bit. The onions must however stay translucent and cannot caramelize.
In another large pan add salt, pepper and coconut fat (3 to 4 tbsps.) and cook the cubed chicken breasts on medium heat. The cubes will be 1.5 to 2in large. It should take 10 to 15 minutes, no more.
When the chicken is almost cooked, add the spices/onions mix and the cubed green apples. Stir well so the chicken and apples are well rubbed with the spices. Then, add the crushed ginger and garlic. You can also add the tomatoes at that stage – they will add color.
Before serving, pour the coconut milk and adjust the seasoning. If you like it hot, add 1/3 tsp. chili powder, but be cautious.
I serve this coconut and curry chicken dish with fresh cilantro. it adds some freshness to the preparation. It is usually served with basmati rice or quinoa