Coconut Curry Chicken

COCONUT CURRY CHICKEN

This dish for Coconut Curry Chicken is a breeze. Preparation work can begin as soon as the ingredients arrive at your house. For some reason, it’s taken us so long to release our coconut curry chicken recipe. In my opinion, this is one of the best dinners ever.

Curry chicken is an easy one-pot meal that’s perfect for busy weeknights. If you’re looking for a quick and easy way to get dinner on the table, this is the recipe for you.

More often than not, I find that many of the recipes for curry chicken fail because the chicken has been overcooked. These issues have now been resolved as a result of my efforts. Although most Chinese curry chicken recipes don’t call for coconut milk, I prefer to use it myself. After a meal at a little Malaysian restaurant in Flushing, New York, my mother added it to her curries, and we’ve been doing it since. Coconut significantly enhances the curry sauce’s flavor and scent.

When we went to a Malaysian restaurant, we found a new favorite dish: Beef Rendang, which has some fantastic flavors.

INGREDIENTS:

• 400 ml of coconut milk
• 475 ml of water or chicken broth
• 4 boneless skinless chicken thighs
• 3 tablespoons of curry powder
• 3 cloves of garlic, smashed
• 2 plum tomatoes, diced
• 2 medium, peeled, and cut into bite-sized chunks potatoes
• 2 tablespoons of oil
• 1 large onion, diced
• 1 teaspoon of sugar
• salt and pepper
• salt and white pepper

INSTRUCTIONS:

1. The curry powder is added immediately to the hot oil in a big skillet or Dutch oven. Make sure not to burn it while you let it cook in the oil for a couple of minutes. Slice the onion and crush the garlic in the interim. Add them to the pot, increase the heat to medium, and whisk the mixture.
2. Bring the chicken broth or water, and coconut milk, and stirring to a boil. Dice the tomatoes and prepare the potatoes as you wait. Add the two to the pot, sprinkle salt over them, and then stir in the sugar. The potatoes should be fully cooked after 10 to 15 minutes of simmering with the lid on.
3. Chicken thighs should be cut into pieces and salted and peppered. Add the chicken to the stew and toss everything together after the potatoes are fully cooked. Cook for 10 minutes. Serve with rice after adjusting the seasoning to taste!