The Best Coconut Chicken Curry (Regular or Instant Pot) · i am a food blog
Coconut Chicken Curry is one of my all-time favorite comfort foods, especially this version: Malaysian Coconut Chicken Curry. The gravy and coconut curry sauce poured over rice is so good.
This is my ultimate chicken curry: flavorful and flavorful, with a hint of spice and a coconut base; tender, large and juicy chicken pieces; soft, tender potatoes that hold their shape; and a sauce thick enough to coat a spoon but not so thick that it drips easily onto the rice.
This Chicken Curry Recipe is the Best of All Worlds
This curry is a blend of Malaysian, Singaporean and Indonesian styles. It is thickened with coconut milk, seasoned with fish sauce and flavored with lemongrass, star anise and cinnamon. A savory flavor bomb with just a hint of sweet and spice.
It’s 100% a labor of love: hand-pounded flavorings, a custom blend of spices, and a slow, gentle simmer, long enough for the oils to separate and float on top for those glorious puddles of seasoned oil on top of sauce but thick. coconut curry sauce.
How to Make Coconut Chicken Curry
- Prepare the curry paste. Crush all the lemongrass, garlic, shallots, ginger and Thai chili peppers with a mortar and pestle. You can also use a food processor. Stir in the curry powder, turmeric, chili flakes and a little oil.
- Marinate. Let the chicken absorb ALL the flavors. More is better, but at least 30 minutes.
- To input. Give the chicken skin a nice golden brown sear. This also fries the curry paste a bit to bring out the flavors.
- Simmer. Let everything simmer until the chicken is juicy and cooked through and the potatoes are very tender, about 1 hour.
Chicken Curry Ingredients
It looks like you need a lot for this chicken curry, and I’m not going to lie, the ingredient list is longer, but it’s well worth the shopping and time investment. In addition to standard chicken, potatoes, garlic, ginger, coconut milk and chicken broth, you will need the following:
- Lemongrass – These days you can find lemongrass paste at the grocery store, but the difference in flavor between your chopped and store-bought ones is intensely different. It’s best to stick to fresh lemongrass: just pull out your favorite knife and go to town.
- Shallots – The shallots will add a little more sweetness and onion flavor without the onions. They are sweet and mild and widely used in Southeast Asian cuisine.
- Curry powder – Try buying a Malaysian curry powder mix from an Asian grocery store, but if you can’t, regular curry powder will do.
- Turmeric – A little turmeric goes a long way. It’s healthy, earthy, and adds a sunny orange hue to the curry. Turmeric is an absolute must-have in curry.
- Cinnamon stick – A whole cinnamon stick adds a little warmth and a little sweetness.
- Star anise – Use whole star anise when simmering the curry, the slight bitterness of the licorice really complements all the other flavors.
- Fish sauce – Instead of salt, we will use fish sauce for seasoning. It’s rich and full of umami and really enhances the flavors of the chicken.
Optional
- Thai chili peppers – These little red peppers pack a punch. I love adding fresh chili peppers to curry because it adds heat, but if you’re opposed you can leave them out or deseed them.
- Crushed Chinese chili flakes – Actually, you can use any crushed pepper flakes, but crushed Chinese pepper flakes have fewer seeds and are toasted in such a way that the smoky, peppery flavor really shines through.
- Linden leaves – These are optional as I know how difficult it can be to find fresh lime leaves. If you can find them, they will add a slight citrus freshness.
The sign of a good curry
Those pools of oil on top are the sign of a really good curry, by the way, if you ask Malaysians, Singaporeans, Thais, Indians, or anyone who knows anything about curries.
You want your coconut milk and spices to split in two: a flavorful infused oil and a rich, dense coconut base. When your curry splits, it means that all the excess water that was in the coconut milk has evaporated and your curry is now concentrated, leaving only the good, flavorful stuff.
Is this chicken curry spicy?
A good chicken curry is adaptable: you should be able to make it spicier if you’re a spice lover, and slightly milder and sweeter if you’re looking for an easy, comforting curry. If you don’t want it spicy, leaving out the fresh and dried chilies will make it a family affair.
Instant Pot Chicken Curry
To make chicken curry in the Instant Pot instead: Once the chicken is marinated, heat 2 tablespoons of oil in the Instant Pot insert over high heat. When the oil is hot, sear the chicken, skin side down, until golden brown. Turn the chicken skin side up and add the coconut milk, chicken stock, cinnamon stick, star anise and lime leaves. Cook at high pressure for 10 minutes. Quickly release when cooking time is finished and reduce liquid to high heat if desired.
Slow Cooker Chicken Curry
To make chicken curry in a slow cooker: Once the chicken is marinated, heat 2 tablespoons of oil in a frying pan. When the oil is hot, sear the chicken, skin side down, until golden brown. Remove the chicken from the pan and add it to the slow cooker. Stir in coconut milk, chicken broth, cinnamon stick, star anise and lime leaves. Cook over low heat for 4 to 5 hours.
Curry powder
If you’re feeling ambitious, you can make your own curry powder at home. You will need:
- 2 tablespoons of coriander seeds
- 1 tablespoon of cumin seeds
- 2 whole cloves
- 1 tablespoon of fennel seeds
- 1 tablespoon whole black pepper
- 2 inch cinnamon stick, broken into pieces
- 1 tablespoon crushed Chinese chili flakes
- 1-2 whole cardamom pods
- 5-6 dried Chinese chili peppers
- 3 tablespoons ground turmeric
Toast all spices except turmeric in a dry pan over low heat, stirring occasionally until fragrant. Let cool completely then grind into powder. Add the turmeric. If you find dried curry leaves, add them to the mixture when you grind everything into a powder.
What to serve with chicken curry
Sometimes I like to have a little lime on the side to add a little freshness and serving cucumbers with it is a professional move, the fresh and juicy crunch of a good cucumber plays well with the spices.
I hope you will try this chicken curry. This is close to my heart.
Chicken curry and roti prata forever!
xoxo steph
Curry Paste
- 2 stems lemongrass slice
- 4 cloves garlic ax
- 2 shallots peeled and chopped
- 1 tablespoon ginger ax
- 2 tablespoon curry powder Malaysian/Southeast Asian preferred
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes Favorite Chinese
- 1 Thai chili pepper as the crow flies sliceoptional (or more, monster)
- 2 tablespoon oil
For the curry
- 2 tablespoon oil
- 8 chicken thighs with bone, with skin
- 3-4 potatoes small, peeled and cut into quarters
- 1 cinnamon stick
- 2 star anise pods
- 5 linden leaves optional
- 1.5 cups coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 2 teaspoon brown sugar
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Mash the lemongrass, garlic, shallots, ginger and Thai chili peppers in a mortar and pestle (or food processor but it will be less flavorful) until they resemble a paste. Stir in curry powder, turmeric, crushed pepper flakes and 2 tablespoons oil. Coat the chicken completely with curry paste and leave to marinate for 30 minutes.
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In a large casserole dish, heat another 2 tablespoons of oil and fry the chicken, skin side down, until golden brown. Turn the chicken skin side up and add the potatoes. Stir in coconut milk, chicken broth, cinnamon stick, star anise and lime leaves.
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Bring to a gentle boil and cook for 1 hour or until chicken is soft and tender. Season with fish sauce and brown sugar and enjoy!
Nutrition Facts
Coconut Chicken Curry
Amount per serving
Calories 809
Calories from fat 504
% daily value*
Fat 56g86%
Saturated fat 26.6 g166%
Cholesterol 114mg38%
Sodium 569 mg25%
Potassium 1369 mg39%
Carbohydrates 42.1g14%
Fibers 7.5g31%
Sugar 6.9g8%
Protein 38.2g76%
*Percent Daily Values are based on a 2,000 calorie diet.
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