I find it amusing when I can use a recipe creation in more than one way without compromising on the intended taste and vibe. This creamy coconut chicken curry has all the flavor notes you expect in a traditional curry of such caliber. Yet, it seamlessly transforms into a subtle but robust sauce for pasta or noodles. Thinly slicing the chicken and marinating it for a few hours does wonders to create that tender, melt in your mouth bite. Simmering the chicken after sautéing it to a golden brown adds intense richness and depth of flavor to the curry base of fried onions, coconut milk and thick coconut cream, simultaneously giving a gorgeous color.
Curry powder is a highlight seasoning in this recipe. This spice consists of turmeric, cumin, ginger, garlic, cinnamon, and black pepper, disbursing a sweet warmth, gentle heat, and fantastic flavor throughout. A bit of paprika, cumin, and coriander even out the spice notes in the chicken marinade, intensifying the taste of the coconutty, creamy base as it simmers away into a silky, lush finish. Another secret ingredient in this marinade is chili crisp oil (and a spoonful of chili garlic sauce), replacing actual chili powder or red pepper flakes (which can be a replacement, if necessary). The combination of spices and ingredients here is remarkable, balanced, and carefully considered, merging a delicious curry creation and sauce in one!
Coconut Chicken Curry (Pasta!)
Ingredients
For Chicken
- 2.5 lb chicken breasts *cut into thin strips
- 2 tsp curry powder *mild
- 1 tsp white pepper powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1½ tsp paprika powder
- 1 tsp Kosher salt
- 2 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp chili garlic sauce
- 1 tbsp chili garlic crisp oil
- ¼ cup fried onions *crushed
Other Ingredients
- 2 tbsp Canola oil
- 1 lb noodles *Hakka noodles or any pasta
- 13 oz coconut milk
- 13 oz coconut cream
- 1½ tbsp cornstarch *whisked into smooth paste with some coconut curry
- coriander leaves *freshly chopped, handful
Instructions
For Chicken Marinade
- Rinse, dry chicken breasts. Butterfly chicken breasts and cut into thin strips. Add all marinade spices to chicken and massage well (ginger + garlic paste, coriander powder, cumin powder, white pepper powder, curry powder, paprika powder, Kosher salt). Mix well. Add chili garlic sauce, chili garlic crisp oil and crushed fried onions. Mix well and marinate for at least one hour (place in fridge if marinating for more than one hour or overnight).
For Coconut Curry
- In a large pot, heat cooking oil on medium high heat. Once oil is hot, add marinated chicken pieces and sauté for 7-8 minutes until chicken changes color to golden brown, mixing as needed. Turn heat to medium low, cover pot and cook for 10 minutes. Add coconut milk + coconut cream, mix to combine, bring to a boil, cover pot and simmer on low heat for 15-20 minutes. In a bowl whisk cornstarch with ⅓ cup of coconut curry until smooth, add cornstarch mixture to simmering coconut curry, mix to combine, cover and continue to simmer for a final 5-7 minutes. Add freshly chopped coriander leaves.
For Finishing with Pasta
- Cook noodles/pasta per package instructions. Reserve some pasta water and strain noodles.
- Add cooked noodles to chicken coconut curry and mix to combine. Add reserved pasta water, as needed, to get desired sauce thickness and consistency. Cook for another 2-3 minutes on medium heat, add more freshly chopped coriander leaves.
- Comforting, cozy and luscious coconut chicken curry is now ready to serve. Either combined with pasta or served atop plain Basmati rice, this creamy curry recipe is just so good. Enjoy. Nosh Farma'aiye!