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Coconut Curry Chicken
Brief Description
Coconut Curry Chicken is an easy Indian chicken curry recipe that is prepared with coconut milk and spices. Use curry paste according to your taste as it could be quite hot and spicy.
Preparation Time 20 mins Cooking Time 30 mins Serves 4 Ingredients for Coconut Curry Chicken
- Unsalted cashew nuts- ¼ cup
- Skinless and boneless chicken breast cut into 1 inch slices- 1 pound
- Salt as needed
- Vegetable oil- ¼ cup
- Black mustard seeds- ¼ tsp
- Cumin seeds- ¼ tsp
- Ground coriander- ¼ tsp
- Curry powder- 1 tbsp
- Sliced medium onion- 1
- Grated fresh ginger- 1 tsp
- Minced garlic clove- 1
- Coconut milk, unsweetened- 1 can
- Frozen peas- ¼ cup
- Chopped cilantro- 2 tbsp
How to make Coconut Curry Chicken
- Oven should be preheated to 350° F
- Lightly toast the cashews in a pie plate.
- Season the chicken with some salt and heat up 3 tbsp oil in a skillet.
- Fry the chickens in it on medium flames and wait till both sides are golden brown. Take out the chicken and keep it aside.
- Take the remaining oil and heat it up in the skillet. Drop in mustard seeds and cook them till they start popping. Add curry powder, cumin seeds and coriander and stir fry them till they are fragrant.
- Toss in ginger, garlic and onions and cook until the onions soften up. Add ¼ cup water if the mixture seems dry.
- Pour in the coconut milk and bring it all to a boil. Reduce the flames to low. Put back in the chicken and let it all simmer till done. Drop in the peas and cook for another minute or 2.
- Take out the chicken curry and serve it with garnishing of cilantro and roasted cashews before serving it hot.
Coconut Curry Chicken
Some Useful Tips
- For making richer, thicker and better gravy, use cashew nut paste (made by soaking cashews in water and then grinding to a paste). Pour it in with the spices and then proceed as mentioned above.
Other Similar Recipes
- Chicken Tikka
- Murgh Tikka Hariyali
- Paneer Tikka Masala
- Fish Tikka in Green Masala
- Paneer Tikka Masala