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Chicken Coconut Curry Recipe

Updated on April 10, 2013

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4.8 stars from 5 ratings of Chicken Coconut Curry

Your Nugget of Nutritional Info for this post:

Peppery, sweet Ginger titillates the taste-buds in this dish. Curry, too, of course, but ginger deserves some mad props for its mad health perks. Not a spice, but an herb, the Chinese people have long-known the myriad health benefits of this rhizome, including but not limited to: increased metabolic rate & improved circulation.


A natural anti-fungal, anti-inflammatory, and antiseptic, too, it cures nausea, promoting sweating, and expectoration, thereby improving any respiratory problems one might have. A natural relief for headaches, asthma, and colds, it also works topically to relieve muscle cramps and strains. And here you thought Ginger was just the sexy redhead on Gilligan's Island!

The Results!

Source

The Ingredients:

Recipe in Rebus:

chicken to pan
chicken to pan
cook covered 4 minutes each side, depending on thickness
cook covered 4 minutes each side, depending on thickness
rest in bowl to capture juices while you prepare the rest of the sauce
rest in bowl to capture juices while you prepare the rest of the sauce
left to right, top to bottom, the prep steps for your shallots, ginger and garlic
left to right, top to bottom, the prep steps for your shallots, ginger and garlic
clean and chop some cilantro
clean and chop some cilantro
using the grease you cooked chicken in, shallots go to pan first
using the grease you cooked chicken in, shallots go to pan first
add ginger next
add ginger next
add reserved drippings from chicken
add reserved drippings from chicken
add garlic next
add garlic next
add flour and mix well, cook 1-2 minutes
add flour and mix well, cook 1-2 minutes
add coconut milk
add coconut milk
add low-so chicken stock
add low-so chicken stock
add curry...lots and lots of curry!
add curry...lots and lots of curry!
a little sugar smooths out ANY sauce, I've found--but not too much!
a little sugar smooths out ANY sauce, I've found--but not too much!
add cayenne to suit your mood
add cayenne to suit your mood
cinnamon to pan
cinnamon to pan
add cumin
add cumin
add just a skosh of Allspice, since it's a very strong spice
add just a skosh of Allspice, since it's a very strong spice
add pepper
add pepper
add minced cilantro
add minced cilantro
add pulled chicken to pan
add pulled chicken to pan
mix it all around and stuff...
mix it all around and stuff...

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: serves 4-6, depending on how hungry. :)

Ingredients

  • 2 lbs chicken on the bone, breasts & thighs
  • 14 oz coconut milk
  • 2 cups NS chicken stock
  • 2-4 TBSP. olive oil
  • 2 TBSP. butter, or butter substitute
  • thick finger ginger root, grated
  • ½ - 1 bulb garlic, minced
  • 1 cup shallots, minced
  • ¼ cup cilantro, minced
  • 1 TBSP. sugar
  • 2 TBSP. flour
  • 1 tsp. cumin
  • 2-4 TBSP. curry, (I like a LOT of curry, but you can be less generous if you like)
  • 1 tsp. cinnamon
  • pinch All-Spice

How to Do It:

  1. Heat to sizzling a combination of olive oil and butter in large frying pan.
  2. Place breasts and thighs (with skins!) into pan.
  3. Cook @ 3-4 minutes each side, depending on thickness.
  4. Place in bowl to catch the drippings, and set aside. Once cool, remove and discard the skins, and pull chicken from bones into bite-size pieces.
  5. Using the same grease you cooked the chicken in, put shallots in pan, and cook about 1-2 minutes. Careful these don't burn, since burnt shallots are bitter, baby!
  6. Go ahead and add the ginger, and cook another minute. Add the drippings from the cooked chicken now, too.
  7. Add the garlic and cook still another minute.
  8. add flour, and cook a quasi-roux - when you smell a "bread-like" smell, it's time to add the liquids. (This takes about 1-2 minutes, usually)
  9. Add the coconut milk and stir.
  10. Add the chicken stock and stir.
  11. Add curry and stir. TIP: if you rub the spice between your palms first, it really brings out the flavor of the curry. Kinda "wakes" it up!
  12. Add a little sugar.
  13. Add cayenne.
  14. Add cinnamon.
  15. Add cumin.
  16. Add All-Spice - but just a little, since a bit of this potent spice goes a l-o-n-g way!
  17. Pepper to taste.
  18. Add cilantro, and mix well.
  19. Add pulled chicken, and mix well. Simmer for a few minutes, and remove from heat.
  20. Serve on a bed of quinoa, rice, Chinese noodles or cous-cous. Add a salad and a green veggie, and you're sitting pretty. :)

Serving Suggestion

Serve on a bed of Quinoa, add some green beans and you got a solid square!
Serve on a bed of Quinoa, add some green beans and you got a solid square! | Source

Comments

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    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      I have some coconut milk I need to use up, so this may be my next chicken meal! I want to try something different, and this looks very tasty.

      I'm sharing this.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      And--according to "Padma" on Top Chef, coconut milk is very good for the skin! A bonus since who doesn't love that tropical flavor...:) Thank you, Kathryn, for the share and for commenting. :)

    • Vacation Trip profile image

      Susan 4 years ago from India

      Interesting recipe and it looks so delicious. Thanks for sharing.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Hi Vacation Trip! That is a HUGE compliment coming out of exotic India--surely the home of excellent curries and intriguing spices. (gigantic smile here at home) I was afraid it might be a little tame... a little McMerican, you know. I would adore to see a recipe for curry from you! I bet I could learn a lot!

    • Vinaya Ghimire profile image

      Vinaya Ghimire 4 years ago from Nepal

      I love cooking chicken, and I take interest in chicken recipe. I have used coconut milk with chicken but this recipe is new to me. Thanks for sharing.

      PS: Thanks for your wonderful fan mail. I will love to follow you back.

    • Kathryn Stratford profile image

      Kathryn 3 years ago from Manchester, Connecticut

      Update: I didn't make this when I was originally planning to, because the remaining coconut milk I had at the time went sour. But I was just going through my many, many recipes I wanted to try, and remembered how great this one looked. Anyway, I made this 2 nights ago, and we both loved it! The curry and coconut played very well together, and it was one of those meals I was very satisfied with after consuming :) Thanks again!

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