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.
- 1/2 tsp Turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp nutmeg powder
- 1/4 cup cashew nuts
- 1/2 cup shallot
- 1 1/2 tbsp Ginger Garlic paste
- 3 cloves
- 3 Red chillies dried
- 2 green chilies slit
- 3 tbsp oil
- 3 lime leaves
- 2 lil' lemon grass
- 2 1 inch cinnamon sticks
- 200 gms Chicken Breasts cut into cubes
- 1/4 cup thick coconut milk
- 1/2 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.
Adapted from the March 2014 issue of Saveur Magazine
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Soumya says
April 12, 2016 at 12:42 pmSuch a simple recipe and oh so delicious looking!
Aathira says
April 12, 2016 at 2:24 amI 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
April 11, 2016 at 10:42 pmI 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
April 11, 2016 at 4:36 pmwow super Shalini, making your Afghani kebab today!
Rajlakshmi says
April 11, 2016 at 1:35 pmWhen in doubt I add coconut milk… It transforms the dish instantly… I love your food photos as well. Lovely presentation
JazzFeathers says
April 11, 2016 at 11:48 amYou 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
April 11, 2016 at 10:36 amThis 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
April 11, 2016 at 10:03 amI too love coconut and can’t resist coconut based curries. Will try this one next Sunday
sulekha says
April 11, 2016 at 2:02 amThe 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
April 11, 2016 at 1:20 amHonestly, 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.