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Chicken Curry with Vegetables and Coconut Milk

Chicken curry over rice
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This creamy coconut milk chicken curry is the perfect comfort food. It’s hearty, flavorful, and warming, and it’s sure to become a new family favorite.

Ingredients

Scale

1.5kg chicken parts (or cut-up whole chicken)

3 cloves garlic, minced

2 medium-sized onions, sliced

2 tbsps ginger, julienned or diced finely

150 grams or 4 medium-sized zucchini

150g or 2 medium-sized carrots

200g green beans

200g pumpkins

100g or 1 big eggplant

2 tbsp curry powder

1 tsp turmeric

1 tsp cumin

salt to taste

3 tbsp tomato paste

1 cup coconut milk (or 3 cups coconut milk powder mixed with 1 cup warm water)

Minced fresh parsley to garnish

Instructions

  • Heat cooking oil in a wok and saute ginger until golden brown. Add garlic, stir twice, then add onions and cook for a couple of minutes.
  • Add curry powder, turmeric, and cumin and cook, while stirring, for another minute. The aroma of the spices will fill the kitchen at this point. Lovely!
  • Add chicken pieces, stir twice, and let cook until half done. It is safe to add a bit of water here if you feel that the mix is burning. Or opt to lower the heat to medium.
  • Add vegetables almost simultaneously. If one of two of your vegetables cooks faster than the others, you can add that first, followed by the rest after a while.  I add them all at the same time. My mom would disagree 🙂
  • Add salt to taste and the tomato paste and cook for another minute. Lastly, add the coconut milk and cook covered for a few more minutes.
  • Serve and garnish with minced fresh parsley.

Find it online: https://feastfulfork.com/chicken-curry-with-coconut-milk-recipe/