I have a confession to make. And a good one at that. I loooove Indian Curries. Add coconut milk to it, that becomes undoubtedly my favorite. Blame it on my South-Indian genes, but that's my one true love.
I called up Mom a couple of days back to ask what I should be cooking for the letter I. I honestly didn't expect that she would come up with this recipe. All she said was to give it a shot.
I did and I absolutely adored it.
It is quite similar to the Kerala Chicken Stew. The fried shallots, along with a tinge of spices and coconut milk brings out the delicious flavour of the dish.
The aroma fills the kitchen and boy oh boy, you are surely in for a treat. And the beautiful color- that's from turmeric.
Adapted from the March 2014 issue of Saveur Magazine
- ½ teaspoon Turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- 1 tsp nutmeg powder
- ¼ cup cashew nuts
- ½ cup shallot
- 1 ½ tablespoon Ginger Garlic paste
- 3 cloves
- 3 Red chillies dried
- 2 green chilies slit
- 3 tablespoon oil
- 3 lime leaves
- 2 lil' lemon grass
- 2 1 inch cinnamon sticks
- 200 gms Chicken Breasts cut into cubes
- ¼ cup thick coconut milk
- ½ cup thin coconut milk
- 1 cup water/chick stock
- Grind together the ingredients mentioned under the category - To Grind.
- In a non-stick skillet or iron pan, add oil. Once hot, add cinnamon sticks, lemongrass stalks, and lime leaves. Saute for about a minute.
- Add the ground paste and saute for a couple of minutes.
- Add chicken pieces and cook for a couple of minutes per side, until browned.
- Add the thick coconut milk and water/stock. Mix well. Cover and cook in low heat for about 10-15 mins or until chicken is cooked through.
- Add the thin coconut milk and cook for a few more minutes.
- Serve hot with rice.
Supriya Kutty says
I just love this combination of chicken and Rice, I just love curries very much. I have an attraction for curries with coconut milk too. The chicken is looking so tender and juicy. I will definitely try this recipe at home and let you know. Thank you for sharing this interesting recipe.
Soumya says
Such a simple recipe and oh so delicious looking!
Aathira says
I have a fondness for curries with coconut milk too 😀 We can always blame it on our mallu genes 🙂 I love our chicken stew, so maybe I will like this one too.
Carrie-Anne says
I love curries, though I need to drink a lot of water or have something like a yoghurt sauce to offset the intense spiciness that inevitably results!
Tina Basu says
wow super Shalini, making your Afghani kebab today!
Rajlakshmi says
When in doubt I add coconut milk... It transforms the dish instantly... I love your food photos as well. Lovely presentation
JazzFeathers says
You know what? I love curry too 🙂
Another good-looking good-sounding, have-to-try recipes.
@JazzFeathers
The Old Shelter - Jazz Age Jazz
My Era says
This is pure love. I have eaten it in Malaysia and I was smitten by the aroma and the soft creamy texture coconut milk adds to it.
Your series is turning out to be mind-blowing delicious <3
Bellybytes says
I too love coconut and can't resist coconut based curries. Will try this one next Sunday
sulekha says
The curry looks great with the golden yellow color of the turmeric. I love any curry with coconut milk in it, am hungry now at 2 in the morning 🙂
Vinay Leo R. says
Honestly, I'm not very fond of rice and chicken curry as a combo. But it does look delicious. 😀 Can see the chilli on the chicken and I hope it's as spicy.