Coconut Chicken Curry
The epitome of comfort food in my books! This coconut chicken curry is bursting with flavor and subtle spice notes. The chicken is juicy, delicious and coated in a curry base simmered in onions, tomatoes, jalapeno peppers and coconut milk. The spices include curry powder, paprika and coriander and the final taste is a perfect combination of spicy, tangy, peppery and velvety goodness! A heaping spoonful on plain Basmati rice and dinner is served-just at another level!
Servings: 8
Ingredients
- 2.5 lbs chicken breasts *cut into small slices or pieces
- 14 oz diced tomatoes *fresh or canned
- 2 cups fried onions
- 1/2 cup fried onion paste *fried onions pulsed in 2 tsp water
- 2 jalapenos *deseeded and chopped
- 1.5 tsp fresh ginger paste
- 2 tsp fresh garlic paste
- 2 tsp curry powder
- 1 tsp coriander powder
- 1 tsp paprika powder
- 1 tsp black pepper powder
- 2 cans coconut milk approx. 24 oz
- Kosher salt *to taste
- grape seed oil *as needed
Instructions
For Chicken Marination
- In a large glass bowl, add chicken breast pieces, 1/2 cup fried onion paste, 1/2 tsp ginger paste, 1 tsp garlic paste, 1/2 tsp black pepper powder, 1 tsp curry powder and 3/4 tsp Kosher salt (or to taste). Mix well (I wear kitchen gloves and massage all the spices into the chicken for several minutes until properly coated). Cover and place in fridge to let marinate for at least 30-45 minutes.
For Coconut Curry base
- In a heavy-bottomed pot on medium heat, add 3-4 tbsp of grape seed oil. Once oil is hot, add the remaining 1 tsp fresh ginger paste and 1 tsp fresh garlic paste. Mix well and saute for 3-4 minutes. Now add the 2 cups of fried onions and stir properly so the ginger/garlic coats the onions. Cook for 3-4 minutes. Now add the diced tomatoes and mix well. Once mixture starts bubbling, turn heat to medium low, cover and let cook for 10-12 minutes, stirring as needed. Now add the chopped jalapenos, 1 tsp curry powder, 1 tsp coriander powder, 1/2 tsp black pepper powder, 1/4 cup of water and 1/2 tsp Kosher salt (or to taste) and mix well. Let mixture come to a boil, then turn heat to low and let simmer for 15-20 minutes.
- Remove marinated chicken from fridge and let rest or 10-15 minutes. In a wok or saute pan, add enough grape seed oil for shallow frying and heat on high. Once oil is hot, add the marinated chicken pieces and mix well and fry on high heat for 5 minutes. Then turn heat to medium and continue to mix and shallow fry for an additional 5 minutes. Now cover wok, turn heat to low and continue to cook chicken for an additional 10-12 minutes until tender. Turn heat off and check moisture level. If there is a lot of water content in chicken, turn heat to medium high, uncover and continue to cook for 3-4 minutes until most liquid evaporates. Turn heat off and set cooked chicken aside.
For combining Chicken and Curry base
- Uncover the tomato, onion and spice mixture, turn heat to medium high and add the two cans of coconut milk and mix well. Once curry base reaches a boil, add 1 tsp paprika powder, check for salt, mix well, cover and continue to cook on medium low heat for 10-12 minutes. Uncover pot and pulse curry base with a hand blender until desired texture is achieved. I like to keep some chunks of the tomatoes and jalapenos so I don't completely pulse it, just slightly. Now add the cooked chicken pieces, mix well, cover and cook on medium low heat for 5-7 minutes. Uncover, and depending on the consistency of the curry you can cook for an additional 5 minutes uncovered on high heat, stirring as needed, to achieve the desired curry thickness and consistency (evaporate some of the water). Once oil separates, turn heat off.
- Coconut chicken curry is now ready to serve. Perfect with plain Basmati rice. Nosh Farma'aiye!