Chicken in Coconut Curry


4- chicken in coconut curry

By Takeaway (Own work) [CC-BY-SA-3.0], via Wikimedia Commons

Curries are spice lovers’ dream come true. The exotic essence of the spices, a hint of fiery heat and the zesty aroma teasing your nostrils make curries a must-have at least once in a lifetime. And if spices are not your thing, curries with milder flavours are also there to suit your preference.

However, while cooking curry, people often resort to store-brought curry powder. Such a curry might taste good nevertheless but falls short to woo many when compared to flavors of that cooked with original blend of spices. After all, nothing really compares to a dish cooked from scratch. The commercial curry powders are also found to contain additives which might clash with our diet and pose threat to your body on repeated consumption.

Seem like you have got several reasons to cook curry from scratch. And this shouldn’t a problem at all since cooking from scratch really doesn’t imply to a complex dish. Cooking chicken in coconut curry from scratch will make you realize that in spite of its somewhat sophisticated look, it is very easy to make.

Unlike most curries, coconut curry is not fiery and rather has a sweet, creamy nature which tones down the spiciness to a great extent. The chicken in the curry makes it more comforting and turns the Asian delicacy ideal for a leisurely lunch. Serve it with cauliflower rice and fresh salad and enjoy it to the fullest!


Serves: 4

  • 1 ½ lb lean chicken pieces, chopped into chunks
  • 2 ½ cups sweet potato, chopped
  • 2 shallots, finely chopped
  • 4 garlic cloves, peeled and minced
  • 2 fresh red chillies, finely chopped
  • 3 tbsp dry flaked unsweetened coconut
  • 1 thumb-sized Thai ginger, peeled and finely grated
  • ½ cup fresh cilantro leaves, finely chopped
  • 2 kaffir lime leaves
  • 1 tbsp tomato puree
  • 1 can (14 oz) coconut milk
  • 3 tbsp Red Boat fish sauce (this brand is weight-loss-friendly unlike the other ones)
  • 3 tbso raw honey
  • 1 bay leaf
  • ½ tsp cumin seeds
  • ½ tbsp ground cumin
  • 1 tbsp ground coriander
  • ¾ tsp ground turmeric
  • 3 tbsp canola oil
  • ¾ cup chicken stock


  • Toss the veggies, chicken cubes and egg chunks into a salad bowl and toss them well together until evenly distributed throughout the salad.
  • Pour a lashing of olive oil in a small bowl and whisk in some balsamic vinegar, brown mustard and few shakes of the dried herb until well combined.
  • Drizzle the dressing on top of the tossed ingredients and sprinkle a dash of salt and lots of ground black pepper.
  • Toss them again to coat well with the dressing and scatter the toasted cashews on top.
  • Serve right away.