Chicken with coconut milk and curry: the recipe for the Thai dish
Ingredients
Extra virgin olive oil
If you fancy a second course ethnic, tasty and spicy, prepare the recipe for chicken with coconut milk and curry, which will bring the flavors and scents of Thailand to the table. We are talking about the Thai version of the famous Indian chicken curry which involves the addition of coconut milk to balance the spicy taste of the unmistakable spice with a soft touch and aromatic, typical of Thai cuisine.
Preparing it at home is quick and easy: just cut the chicken breast into pieces, flour it and brown it in a pan with oil and onion. Halfway through cooking, the coconut milk and curry powder are added, for a creamy and nutty finish enveloping texture. Served hot and accompanied by already boiled jasmine rice, it is perfect for any family lunch or dinner with friends.
He curry it is a mixture of several spices and there are different versions, more or less spicy. Some of the spices most used to create the mixture include turmeric, black pepper, saffron, cumin, coriander, cinnamon, chili, and cardamom. If you like sweet flavors you can choose a sweet curry, while if you prefer a more intense flavor you can add more chilli or fresh ginger grated.
For best results, choose canned whole coconut milk, without adding any other ingredients.
Find out how to make chicken with coconut milk and curry by following the step-by-step procedure and tips. Also try the chicken tikka masala and the tandoori chicken.
How to make chicken curry with coconut milk
Step 1
Step 1
Cut the chicken breast into pieces 1.
Cut the chicken breast into pieces 1.
2nd step
2nd step
Roll it in rice flour 2.
Roll it in rice flour 2.
Step 3
Step 3
In a saucepan pour a drizzle of extra virgin olive oil 3.
In a saucepan pour a drizzle of extra virgin olive oil 3.
Step 4
Step 4
Add chopped onion and sauté over low heat 4.
Add chopped onion and sauté over low heat 4.
Step 5
Step 5
Arrange the chicken pieces 5 and cook for about 4 minutes.
Arrange the chicken pieces 5 and cook for about 4 minutes.
Step 6
Step 6
Pour the coconut milk 6.
Pour the coconut milk 6.
Step 7
Step 7
It smells of curry seven.
It smells of curry seven.
Step 8
Step 8
Season with salt 8.
Season with salt 8.
Step 9
Step 9
mix it all up 9 and cook for about 10 minutes.
mix it all up 9 and cook for about 10 minutes.
Step 10
Step 10
Transfer the chicken to individual plates and serve with boiled jasmine rice ten.
Transfer the chicken to individual plates and serve with boiled jasmine rice ten.
Tips
Chicken curry prepared with coconut milk may not suit all tastes, so curry powder is used, which has a more delicate and refined taste.
If you prefer an even more intense flavor, we recommend using the curry pasta and add a touch of ginger, to give a greater aroma.
storage
The chicken with coconut milk and curry is eaten freshly prepared and piping hot. If there is any left, you can store it in the refrigerator, in a special airtight container, for maximum One day.
