Coconut Curry Chicken
This here's another venture into making curry! I found this easy recipe from Salu Salo, realized I had most of the ingredients, and knew I had to try it. This is currently in my "Attempts" section because, while the taste was great, the curry fell flat. The flavors would stay on your tongue for like a moment and then suddenly everything was gone. This has happened to me a few times when attempting curries! Here's what I've found so far:
• Salt is a BIG DEAL. You want to add salt to every stage of preparation. I followed the recipe exactly and did not add any additional salt.
• Caramelize your onions! I was worried about the onions burning while cooking afterwards so I also did not do that...
• Curries take time! I did let it cook on a lower setting for longer so I'm not as concerned about this one, but if the other two tips don't help I'll give this one a go as well!
Again, the flavors are great! I would just like to get that real depth to the curry dish. I'll definitely be remaking this soon with these new tips in mind. If you try it please let me know what you think! :)
What You'll Need
- 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
- Salt and pepper to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1/2 onion thinly sliced
- 2 cloves garlic crushed
- 1 can (14 ounce) coconut milk
- 1 can (14.5 ounce) diced tomato
- 1 can (8 ounce) tomato sauce
- 3 tablespoons sugar
To start I cut the chicken into chunks. This part takes me forever because I'm a picky eater and I try and take all the skin and fatty parts off.
Season your chicken with salt and pepper.
Cut up your onions into thin slices and crush your garlic. For crushing the garlic I cut it up into small pieces and then crushed it with the flat side of my knife. I hope that's right?
Get your canned goods opened and ready!
Stir together the curry powder and vegetable oil. Heat a large skillet over medium-high heat and then add the curry paste. Spread it around and let it cook for 1 minute.
Add the garlic and onions, stir to coat, and cook for another minute.
Now we'll add the chicken! Stir to make sure each piece is coated with the curry paste, then reduce the heat to medium and let it cook for 7-10 mins (or once the chicken is no longer pink in the center).
Time to add the canned goods and granulated sugar! Pour in the coconut milk, diced tomatoes, tomato sauce and sugar into the pan. Stir to combine.
Now we cover it and let it simmer for 30-40 minutes. I turned my heat to low and stirred every 10 minutes while letting it cook for a total of 40 minutes.
While you're letting the coconut chicken curry simmer you can prep the other parts of dinner! It was rice and broccoli time in the Tate kitchen. :)
Once you're done simmering the curry, it's ready to go! Pour over rice and enjoy.
As you can see, the diced tomatoes didn't totally break down in mine, so the overall color is way more red than the nice yellow-orange most coconut curries have. Maybe I'll try letting it simmer at a higher heat next time?
I'm excited to try this dish again and post the new results!