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Coconut Chicken Curry

From: https://www.theendlessmeal.com/creamy-coconut-chicken-curry/

Modification Ideas

  • I used canned chicken (meh) but would prefer to use sliced chicken breast
  • Try replacing the chicken with tofu and vegetable boullion
  • Try replacing olive oil with coconut oil. Why?
  • Might be able to shorten the cook time before adding the coconut milk

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion, diced
  • 1 bulb (10-12 cloves) Garlic, minced or crushed
  • 2 tbsp ginger, diced
  • 28 oz tomatoes, diced - 8x 3.5oz tomatoes
  • 8-16 oz chicken - 1 can chicken

Curry Mix

Grind the spices together in a coffee grinder.

  • 1 tbsp turmeric
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seed
  • 1 tsp fenugreek seed
  • 1 tsp fennel

Additional Spices

  • 2 tsp salt
  • 1 tsp cayenne powder

Directions

I recommended cooking 2 cups basmati rice. I used a ricemaker.

  1. Saute the diced onion, garlic, and ginger in 2 tbsp olive oil
  2. Stir in the Curry Mix and Additonal Spices and saute for 1 minute
  3. Stir in chicken coating with spices, then stir in the diced tomato fully
  4. Cook on low for 20 minutes with a lid, stirring frequently
  5. Add a can of coconut milk, cook for an additional 5 minutes
  6. Serve on a plate