Easy Chicken Curry with Coconut Milk, Coconut Milk Chicken Curry Recipe - Edible Garden (2024)

FAQs

At what stage do you add coconut milk to a curry? ›

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken!

Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.

Follow this tip: Be sure you're buying unsweetened coconut milk. It's already naturally sweet, so you don't need the extra sugar, unless the recipe specifically calls for it.

Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.

The coconut water boom ushered in something of a coconut milk renaissance. With its delicate tropical flavor and luscious texture, coconut milk remains an enduringly popular dairy alternative and a go-to pantry item for home cooks who love curry.

You can use mashed potatoes or flour. Corn flour can be used as well and you can use cream mixed with coconut milk. You can also use gram flour. Tapioca, arrowroot flour can be used too.

If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.

Do you use water or stock for curry? ›

Use water or half water half chicken stock instead of all chicken stock (because the saltiness of the stock varies). Use less curry roux. Add more water to dilute the roux, but note that the curry sauce will be more watery.

Add lemon juice and salt to taste. Add in the chicken and continue to simmer the curry in the skillet on medium-low to medium until the chicken is cooked through. Once the chicken has cooked through, add in the heavy whipping cream and stir.

Add one tablespoon of cornflour to two or three tablespoons of cold water and stir. Pour the mixture into the sauce and allow to simmer until the sauce begins to thicken. Which doesn't take very long. Ideal for Indian curries and can be used as a cream substitute (which is also thickens sauces).

Cream. If dairy isn't a concern, heavy cream and half and half would also be a good replacement for coconut milk at a 1:1 ratio. Since coconut milk's fat content is between heavy cream and half and half, the consistency of your dish may be slightly thicker or thinner, depending on the replacement used.

Savory Recipes

One of the most popular uses for coconut milk is in soups and stews, where it adds a lovely creaminess and a subtle coconut flavor. The fattiness of coconut milk works particularly well with spices and acid, which is why it's often included in traditional Thai and Indian dishes.

On Indian-style curries and chillies, a spoonful of yoghurt or soured cream works wonderfully, but if you've gone crazy with the heat, you can also add milk to the curry or chilli base. Once you've added the base, gently simmer it, but don't boil it, or it will split.

Coconut milk or cream

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Coconut cream is a common ingredient in many curries, adding richness and flavor to the dish. It also helps to thicken the sauce, creating a smooth and creamy texture. Coconut cream is usually added at the end of cooking, when other ingredients have already been simmered together.