( Log Out / That’s it. Then I store them in a jar or air-tight container or zip-lock bag. Stir until well mixed. The coconut milk base is important to any Vietnamese/Thai curry. Add the water and potatoes to the pot, stir in the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce and bring to a boil while stirring. Coconut curry chicken with potatoes filled with aromatic and flavors you can’t resist. Serve over rice, with pita bread, or as it is. Cover the pan, and let cook until the chicken is cooked thoroughly. I’ve been using the same batch of dried lemongrass for more than 2 years now and it still tastes great. Loblaws carry the Rooster brand of coconut milk which is a moderate-quality milk but usually is inexpensive. Pour in the cans of coconut milk and mix. Thai Chicken Coconut Curry Soup — EASY, ready in 30 minutes, HEALTHY, and loaded with FLAVOR!! Taste the curry gravy – if too salty, add a little water; if too bland, add a little fish sauce and/or sugar to taste. Lightly fry onions in oil and curry powder, then add chicken pieces. Promise. In a large pot or wok, cook the oil, onions, and curry powder on medium high heat for about 2 minutes. If you try any of my recipes, please feel free to rate and leave your thought. Although curry is typically eaten with steamed jasmine rice, it can also be eaten with French baguette. Don’t forget to subscribe to the Aliyahsrecipesandtips newsletter for free and receive the new post notifications right into your inbox. Flip the chicken, and sear the other side until it is golden as well. We also use third-party cookies that help us analyze and understand how you use this website. prep time: 15 minutescook time: 20 minutes, 4 tbsp curry spice blend (I used Seasonality Spices Maharajah (Indian Curry) - It’s so good! We like to dip pieces of baguette into the gravy – it’s like eating the curry as a soup or stew. Start by filling a medium sized pot with water, and letting it boil. It creates a weird texture and does not taste great. In a frying pan, warm your olive oil over medium-high heat. It was prepared along with peas, carrots, spices, and of course coconut milk. This category only includes cookies that ensures basic functionalities and security features of the website. Change ), You are commenting using your Google account. Add the remaining curry powder and stir. I have used the economical and expensive kinds of powder and I do not find there to be a huge difference in quality or taste. I make this dish maybe 2-3 times a year for my family. https://www.yummly.com/recipes/jamaican-curry-chicken-with-potatoes I used chicken thigh (bones-in) but you can use chicken breast, just diced them into bite-sizes and season as the recipe stated. Change ), You are commenting using your Twitter account. Bring to the boil, and reduce heat to medium-low/low and let simmer for 20-25 minutes until the potatoes and carrots are soft but not mushy. You can cover the pot but watch it in the case that it bubbles over. Simmer uncovered for 20 minutes, stirring occasionally. We'll assume you're ok with this, but you can opt-out if you wish. In the same pan, add the onion and garlic and cook for a few minutes making sure it is not burnt. It was prepared along with peas, carrots, spices, and of course coconut milk. Let sit until one side is seared and golden brown (about 3 minutes). If you’re using diced chicken breast it should take about 5minutes, but the chicken thighs take a little bit longer. I sometimes prefer the Indian yellow curry for a milder taste. EAT. This curry is not kind to the waistline. Onion / chicken / yellow curry paste / potatoes / coconut milk / done. This website uses cookies to improve your experience. Add the peas and carrots, combine and let everything warm up, check the seasoning and readjust if necessary. Lime leaves add an additional lemony flavour, but is not essential if you can’t find it. You will find the coconut milk in the Asian or International aisle, but I’ve also seen some stores sell them in the baking aisle with the condensed and evaporated milk. Add the red curry paste and curry powder and stir fry over high heat for about one minute. Taste and adjust accordingly - if too spicy, add in some more brown sugar and lemon. Transfer the curry to a bowl and garnish with Thai basil and/or red Thai chillies (optional). Necessary cookies are absolutely essential for the website to function properly. The potatoes should be tender by now, so you can add those in when they are finished cooking. Cook until the onion starts to become translucent and the garlic is just beginning to brown. It is mandatory to procure user consent prior to running these cookies on your website. I also added some pinches of cilantro and stirred them in. Remove the chicken onto a dish and set aside. Coconut cream in addition to coconut milk for a richer sauce. In a pot, brown onion in oil, add carrots and cubed chicken breasts and brown for 5 minutes. I included a picture of the brand I used today which creates a darker looking gravy. Create a free website or blog at WordPress.com. While the potatoes are cooking, take your chicken thighs and season each side with salt and pepper. Add the carrots, potatoes, all the coconut milk/cream, fish sauce/chicken stock powder, sugar, and lemongrass. Change ), You are commenting using your Facebook account. Canned coconut milk (2 cans full fat or 1 fat and 1 low fat) HOW TO MAKE COCONUT CURRY CHICKEN. Add in the cashews and golden raisins. And the flavor. Also, I will love to see what you come up with please tag me on social media @aliyah_recipes #aliyahrecipes. Your email address will not be published.