Easy chicken curry with coconut milk: creamy, mild, in 35 minutes
The simplest curry you can make with ingredients from any Polish supermarket: chicken fried golden, onion with garlic and fresh ginger, two tablespoons of curry powder and cumin bloomed in the fat, tomato paste, coconut milk and red pepper. A quarter of an hour of simmering, lime juice at the end, rice on the side. Mild for children, with chili flakes for the grown-ups.
Your own work in that: 20 min.
- Chopping 8 min
- Frying 12 min
- Simmering 15 min
Step by step
0 / 6 doneChop everything
Cut the chicken into 3 cm cubes and season with some of the salt. Chop the onion and garlic, grate the ginger, cut the pepper into strips. Put the rice on: with a curry everything happens fast and there is no time to chop midway.
Ingredients: 600 g chicken breast · 3 tbsp oil · 2 pcs onions · 3 cloves garlic · 1 tbsp fresh ginger, grated · 2 tbsp curry powder · 1 tsp ground cumin · 2 tbsp tomato paste · 400 ml coconut milk · 1 pcs red pepper · 100 ml stock or water · 1 pcs lime · 1 tsp salt · 1 tsp sugar · ½ bunch parsley or coriander
Everything chopped before the pan heatsFry the chicken
Heat 2 tablespoons of oil in a large pan over high heat. Fry the chicken 4–5 minutes, until golden outside; it can still be raw inside, it finishes in the sauce. Transfer to a plate.
TipChicken in two batches if the pan is small. Crowded, it releases water and turns grey instead of browning.
Golden outside, finishes in the sauceSoften the onion, bloom the spices
In the same pan, in the remaining oil, soften the onion 5 minutes over medium heat. Add the garlic and ginger, fry a minute. Add the curry and cumin, then the tomato paste, and fry 1 minute, stirring: spices bloom in fat; in liquid they would stay raw and dusty.
Curry and cumin a minute in the fatPour in the coconut milk
Pour in the coconut milk and stock, stir, scraping the base. Add the rest of the salt and the sugar. Bring to the boil.
The sauce turns orange and creamySimmer with the chicken and pepper
Add the chicken with its juices and the pepper. Simmer uncovered over low heat 15 minutes, until the sauce thickens and the chicken is tender. Too thick? A splash of water. Too thin? 5 minutes more.
TipFull-fat coconut milk (17 % or more) makes a creamy sauce. Light coconut milk gives a thin, watery sauce.
A quarter hour uncovered, the sauce thickensLime and serving
Take off the heat, squeeze in the juice of half the lime, taste and add salt. Acid at the end wakes up all the spices. Serve over rice with parsley and the other lime half. Keeps 3 days in the fridge; it tastes even better on the second day.
Ingredients: 250 g rice
Lime at the end, rice, herbs
Before you start
Hotter
A teaspoon of chili flakes with the curry powder, or a fresh chili chopped with the garlic. For children leave it as is and serve the chili separately.
With vegetables
A handful of green peas, broccoli florets or diced zucchini for the last 5 minutes of simmering: more vegetables, less meat.
Chickpeas instead of chicken
A can of chickpeas and 200 g spinach at the end: a vegetarian curry in 25 minutes.
