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Coconut chicken curry

⏱ 30 min🍳 10 min👤 1 pp★★★☆☆

This recipe for coconut chicken curry is clearly inspired by Indian cookery. Many Indians, as you probably know, don’t eat either beef or pork: Muslims don’t eat pork at any time, and Hindus can’t include beef in their diet. However, Indian cuisine is rich in strong, intense flavours usually obtained using a spice mix referred to under the generic name of ‘curry’. If you go to India, bear in mind that you will not hear people talk about curry but more probably ‘masala’. Also note that Indian cuisine has its own geographical variations: usually, recipes from the north of the country contain more meat, whilst those from the south emphasise vegetables; both make use of spices and milk products. It seems that our chef has been inspired today by the typical style of northern India, and has made this coconut chicken curry. Let’s see what it’s like.

Ingredients

Nutritional values 420 kcal / serving
Protein
38g
Carbohydrates
18g
Fat
22g
Fiber
3g

* approximate values per serving

Information
30 minutes Preparation time
10 minutes Cooking time
Serves 1 person
★★★☆☆ Challenging

Preparation

Dice the chicken breast, put it in a small bowl, add salt, and a teaspoon of cumin, ½ teaspoon of coriander and 2 teaspoons of ginger. Cut the onion into half-moon slices and cook for a minute in a pan with some oil. Add the chicken and cook for about two minutes. Take the coconut (which you have already opened) and grate about 30g then cut another 30g in small pieces (set aside the liquid). Sauté for two minutes in the pan along with the rest of the ingredients, then add the coconut liquid. Add two teaspoons of cornflour and mix well. When you see it beginning to thicken, remove from the heat, add a teaspoon of ginger and 3 tablespoons of white yoghurt. Serve accompanied by basmati rice.

Tips
If you decide to make coconut chicken curry, serve it with chapatis, the typical Indian bread made of flour, water and salt. It’s a type of flatbread, and a distant relative of the Italian ‘piadina’, just to give you an idea, kneaded and baked on hotplate.
Trivia
Curry is a blend of spices including saffron, cumin and many others that are pounded together in a mortar. The final colour is an intense yellow, like mustard. This curry, which is used for flavouring different types of dishes, is native to India, where it is more normally called masala. Away from India we talk instead of ‘curry’, a generic word to indicate various mixes of spices used in different areas of Southeast Asia, China or Japan. The term ‘curry’ seems not only to have nothing to do with India, but not even with Asia as a whole. It seems to have been invented in Europe, and that it comes from the Tamil noun "cari", indicating a soup. In colonial times, the British arrived in India, borrowed this term and associated it with the masala, spreading the improper use of the word ‘curry’.

Step by step

Chicken
Chicken
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Additional information

Chicken and Coconut Curry with Fresh Coconut

A variation of the classic chicken and coconut curry is one that includes fresh coconut. In this preparation, in addition to using coconut milk, pieces of fresh coconut can be added, which provide a crunchy texture and extra freshness to the dish. To get the most flavor from the coconuts, it is advisable to grate part of it and cut another part into chunks, then sauté them in a pan with the chicken and other ingredients. This variation enriches the curry, making it even more aromatic and delicious, perfect for those who love exotic flavors and contrasting textures.

Thai Chicken and Coconut Curry

The Thai chicken and coconut curry is a preparation that stands out for the use of fresh and aromatic ingredients typical of Thai cuisine. In this version, the Tropea onion is replaced with shallots, and fresh herbs such as Thai basil and lemongrass are added, which give an intense and characteristic aroma. Using spices like cumin, ginger, and coriander, a dish rich in flavors is created that recalls the culinary traditions of Southeast Asia. This version is ideal for those who want a culinary journey without leaving their kitchen.

Light Chicken and Coconut Curry with Yogurt

For those who want a lighter version of chicken and coconut curry, it is possible to replace part of the coconut cream with low-fat yogurt. This modification not only reduces the fat content but also adds a note of freshness to the dish. Additionally, using cornstarch to thicken the curry allows for a creamy consistency without weighing down the dish. With this light version, the curry becomes a healthier option without sacrificing flavor, perfect for those on a controlled diet who do not want to give up the intense flavors of exotic cuisine.

Benefits of Chicken and Coconut in Chicken and Coconut Curry

Chicken is an excellent source of lean protein, essential for building and maintaining muscle mass. Additionally, coconut provides healthy fats, fiber, and a range of nutrients that promote heart health. Coconut milk, although caloric, contains medium-chain fatty acids that can help improve metabolism. On average, a serving of chicken and coconut curry can contain about 400-500 calories, depending on the amount of coconut and the use of oil. Incorporating this dish into one's diet can represent a tasty and nutritious way to vary food choices.

Can chicken and coconut curry be frozen?

Yes, chicken and coconut curry can be frozen. To do this, it is advisable to let it cool completely before transferring it to an airtight container. It is recommended to consume it within 2-3 months to ensure the best quality. When you want to eat it, simply thaw it in the refrigerator overnight and reheat it in a pan or microwave. It is important to note that the texture of the coconut may slightly change after freezing, but the flavor will remain delicious. This practice is useful for always having a ready meal rich in flavors on hand.