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Chicken Curry with Vegetables and Coconut Milk

Chicken curry over rice
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A creamy chicken curry simmered in coconut milk—rich, aromatic, and easy to cook. A comforting meal that is sure to become a 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

  1. 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.
  2. 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!
  3. 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.
  4. 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 🙂
  5. 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.
  6. Serve and garnish with minced fresh parsley.

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