Coconut Chicken Curry Recipe

This Kid and Family-Friendly Dish Is An Awesome One-Pot Meal for Family

Coconut chicken curry recipe, an incredibly easy and exotic dish, is great for busy family because everything is in one pot. Is anybody in the family on diet? If so, it is a great dish that the entire family can enjoy without making a second meal.

Total Time: 48 Minutes
Prep Time: 10 Minutes  
Active Cook Time: 38 Minutes  
Serving: 3-4

This is my mom’s recipe on fast track. Dinner will be ready in less than an hour.

Varieties of Curry

If you have never tried anything with curry before, you may think that it is spicy and hot and only belongs to certain cuisines. Well, let's find out if that's true.

I grew up with Indian curry because there were many Indians living in Hong Kong. Many of them migrated there or forced to move there due to the British colonization.

When I graduated from high school, Japanese curry got more and more popular. It is mainly because Japanese restaurants started to pop up everywhere, especially in the busiest districts.

After moving to America, I found that there are some South American blends of curry. Besides, you can also get Thai curry in the local stores as well. So, as you can see, curry is part of many different culinary cultures.

They all have their unique flavors and twists. But many of them are filled with heat. Sometimes, the heat was very unbearable, even for someone like me love hot and spicy food. Having a family and kid-friendly dinner, sometimes, too spicy and hot will just turn them away. Something I learned from my own family very early on in my life was that spicy food can also upset one's stomach. As a result, my goal here is to just enough adding the flavor into the dish. After so many tries of different brands and blends of curry, I found that the Japanese blend is more family and kid-friendly. I even brought a curry dish to a church fellowship dinner. So, in this recipe, you will see my choice of Japanese curry with mild flavor. It's still delicious, but not too strong to scare everybody away.

Obviously, if you are a big fan of hot and spicy food, feel free to use other brand and blend of your preference.

TIPS & TRICKS

My mom's original recipe uses wings and drumettes. The entire recipe takes about 3-4 hours to get everything cooked. For both economical and time reasons, I switched it up by using bite size chicken breasts. You can replace the white meat with boneless chicken thighs if it is on sale.

My mom also had plenty of potatoes in this dish as well. But I am not a big fan of potatoes in big chunks. And I am always on the low-carb diet since 2019 after getting off from the keto train. Therefore, I replaced potatoes with cauliflower.

With that said, you can use all original ingredients I swapped out and make the version just like my mom did. Just bear in mind that it takes way longer to get it cooked.

The coconut milk and curry tablets will combine and cook in a pot first. If the mixture boils, but the tablets are not completely incorporated, make sure you will stir or whisk to melt them before adding more ingredients. This will give the curry sauce a very smooth texture and all ingredients are covered with the same flavor evenly.

The sauce is awesome to pair it with white rice or naan bread.

Make It Keto-Friendly

Carrots are considered to be high-carb in Keto diet. A couple vegetables could be used to replace it, such as green beans or red bell pepper.

This ebook will teach you to cook authentic Chinese food in a healthy way. It will also show you how to get the beautiful colors, texture and taste you get from your favorite Chinese restaurants.

Coconut Chicken Curry Recipe and Insturctions

Ingredients

1 1/2-2lbs Boneless Skinless Chicken Breasts (cut into bite size)
1 lb Baby Carrots (or Frozen Sliced Carrots)
1-1.5lbs Frozen Cauliflower
1 can (14oz) Unsweetened Coconut Milk + 1 can Water
1 pack (3.2 oz) Japanese Curry
Salt and Pepper to taste
1 tbsp Extra Virgin Olive Oil
1 Scallion (chopped; optional for garnish only)

Instructions

1. Add about 1 tsp of salt and 1/4 tsp of black pepper with 1 tbsp of extra virgin olive oil mixed with chicken. Put it aside for 10-20 minutes for the marinade to get through the meat. (There is enough oil in the marinade for the chicken. So, when you cook the meat later, you will only need very little oil to cover the bottom of the skillet.)
2. Preheat a big deep skillet with a little bit of oil and add chicken into the pan single layer. Let it brown about 3-5 minutes each side. Not to cook through the chicken. Transfer chicken onto a plate and put it aside for now.
3. In the same skillet, turn on high heat; add coconut milk and a can of water (use the same can to rinse out all the goodness left in the can) and Japanese curry. Once the mixture comes to a boil, turn it down to medium heat. Stir to combine before adding carrots. Cover and let it simmer for 20 minutes until carrots are fork tender.
4. Stir in frozen cauliflower and low boil for 5 minutes.
5. Transfer chicken back into the pot and stir to combine with vegetables. Let it cook for another 3 minutes (may need to turn up the heat to medium high to high)
6. Salt and pepper to taste and garnish with scallions and enjoy immediately.

Coconut Chicken Curry Recipe Steps with Photos

Single layer marinated chicken into a preheated skillet.

Brown chicken about 3-5 minutes each side.

Transfer chicken onto a plate and put it aside. Meat may not be thoroughly cooked through at this time.

My go-to Japanese curry mix

Add Japanese curry mix into coconut milk mixture and stir to combine.

Add carrots into coconut curry sauce.

Add cauliflower into the mixture once carrots are cooked.

Add chicken into the coconut curry mixture.

Stir to combine and cook for another 3 minutes.

Garnish with scallions and enjoy immediately!

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