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! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

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.

It is thicker, has a higher fat content and is scoop-able throughout. 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.

Stabilize with a Starch

Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.

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.

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.

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.

Why do people put coconut milk in curry chicken? ›

The addition of coconut milk gives the sauce a creamier, richer texture and adds another layer of flavor to the spice blend. Adding a whole Scotch bonnet pepper to the pot as the chicken simmers introduces its amazing flavor without too much of the heat.

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.

Coconut milk curdles when cooked too long at high temperatures. Coconut milk is a thick and creamy liquid that's extracted from the pulpy meat of a coconut. It's widely used in Indian, South Asian, Pacific Island and Caribbean cuisine to bring a creamy, cool flavor to spicy curries, stews and stir-fries.

Coconut condensed is made from, you guessed it, coconut! Specifically, this condensed milk is made of coconut milk, plus sugar, salt and guar gum, which is used for thickening and stabilising in food products – it comes from the guar bean.

Coconut milk or cream can be used to balance out the heat in Thai and coconut-based curries. Acidic ingredients like lemon juice or vinegar can cut through the spiciness and provide a tangy flavor. Yogurt or sour cream can help cool down the heat and add a creamy texture to the curry.

Making the coconut curry sauce

Add Spices and cook – this brings out the flavour of the spices, making them bloom; Add coconut milk, tomato passata (tomato puree in the States, or even Tomato Sauce) plus chicken or vegetable broth/stock; Simmer to bring the flavours together.

Substitute coconut milk for dairy milk in your favorite oatmeal, chia pudding, pancake, and waffle recipes. Blend it into smoothie to add a creamy texture or make a coconut milk-based smoothie parfait.

For a curry for four, one (13.5 ounce) can of coconut milk is the perfect amount. Pour it over your curry pasted alliums, then fill the can halfway with water, swirl that water around to get all the remaining milk in the can, and pour it into the pot as well.