How to Make Kerala Nadan Chicken Curry With Coconut Milk

Coconut Chicken Curry

Filled with authentic red thai curry flavor, not too spicy, and the coconut milk sauce is to die for!

Recipe Summary Coconut Chicken Curry

After experimenting, this is my adaptation of coconut chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!

Ingredients | Kerala Nadan Chicken Curry With Coconut Milk

4 tablespoons curry powder

2 tablespoons ground cinnamon

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 tablespoon ground coriander

1 teaspoon nutmeg

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon black pepper

½ teaspoon ground cloves

½ teaspoon allspice

2 bay leaves

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger root

3 tablespoons white sugar

salt to taste

3 skinless, boneless chicken breast halves, cut into bite-sized pieces

(14 ounce) can coconut milk

1 cup plain yogurt

4 tablespoons butter

1 splash lime juice

1 lime, cut into wedges

Directions

Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.

Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.

Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

I always make my version of buttered lentils when I make this recipe.

This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. Also pairs with naan bread.

Info | Kerala Nadan Chicken Curry With Coconut Milk

prep: 15 mins cook: 45 mins total: 1 hr Servings: 4 Yield: 4 large servings

TAG : Coconut Chicken Curry

World Cuisine Recipes, Asian, Thai,