Easy South Indian Coconut Chicken Curry

Posted by fredclark on September 21st, 2010

3 Step, 30 Minute Indian Coconut Chicken Curry that anymone can make

Most people really enjoy the exotic flavors of Indian cuisine but are too intimidated by the complex recipes to try to make them at home. This recipe is both delicious and easy! This 3 step, south Indian, coconut chicken curry recipe is perfect for those who would like to try a simple, aromatic , and authentic Indian recipe at home. I find it beneficial to prepare all of the ingredients ahead of time. Here is what you will need:

2 lbs. Boneless Chicken Breast, Cut Into 1" Pieces

1 1/2 Cups Coconut Milk (Shake the can well before openning)

2 Tablespoons Vegetable Oil (or peanut oil)

4 Dried Red Chile Peppers

1 Cup Chopped Red Onion

2 Tablespoons Ginger,

Minced 1 Tablespoon Garlic,

Minced 2 Tablespoons Shredded Un-Sweetened Coconut Flakes

1/2 Teaspoon Ground Turmeric

1 1/2 Teaspoons Salt

2 Teaspoons Black Pepper

1/4 Cup Fresh Cilantro, Chopped

1. Heat the oil in a large, non-stick, saucepan over medium heat. Add the chile peppers and onion and cook until browned.

2. Stir in the ginger, garlic, and coconut flakes. After about a minute, add the chicken, turmeric, and salt turning the chicken pieces, until they are golden brown. This usually takes about five minutes.

3. Add the coconut milk and cover. Allow to simmer on medium heat for about 20 minutes. Mix in the cilantro and black pepper and serve over rice.

Yield: 4 to 6 Servings

Notes and other helpful hints:

If you prefer a spicier curry, simply add a couple extra red chile peppers.
Or, if you like a sweeter curry, use sweetened coconut flakes instead.
If you are not in a hurry, let the curry simmer for up to two hours. This will intensify the flavors of the dish. Be careful to check on it every 15 minutes and add warm water as needed to thin out the sauce.