Description
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.
Keywords: chicken curry with coconut milk recipe