Recipe: Delicious Spicy coconut milk chicken curry

Spicy coconut milk chicken curry. The creamiest, easiest, summer weeknight style Spicy Coconut Basil Chicken Curry with Garden Vegetables. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, lemon, plenty of curry powder, and cayenne for some heat.

Add ginger, garlic, curry leaves and green chillies and stir fry for one minute. I'm really into coconut curry chicken lately. It's a really delicious Thai-inspired dish usually made from curry paste, coconut milk, meat, seafood, vegetables, and fresh herbs. You can cook Spicy coconut milk chicken curry using 21 ingredients and 16 steps. Here is how you cook that.

Ingredients of Spicy coconut milk chicken curry

1. Prepare 1 kg of chicken.
2. It's 3-4 of onions.
3. You need 3-4 tsp of Ginger garlic paste.
4. You need 2 of Green chill.
5. It's 4 tablespoon of Red chilli powder.
6. You need 3-4 tablespoon of Coriander powder.
7. It's 1 tablespoon of Turmeric powder.
8. It's 1-2 tablespoon of Pepper powder.
9. It's 2 tablespoon of Masala powder.
10. You need 2 tablespoon of Yogurt.
11. Prepare 3 cup of Coconut milk thin milk.and one cup thick milk.
12. It's 7-8 of Curry leaves.
13. Prepare 2 of bay leaves.
14. Prepare As needed of Coriander leaves.
15. Prepare As needed of Coconut oil.
16. You need 1 tsp of Mustard seeds.
17. You need 2-3 of Cardamom.
18. You need 1 inch of Cinnamon.
19. Prepare 5-6 of Cloves.
20. It's 2 of Star.
21. Prepare 1 tsp of Fennel seeds.

My particular recipe is inspired by Honeygrow's red curry rice noodles and chicken. The sauce looks thick, because it is really thick and creamy and flavorful. All the goodness and flavor that you are looking for in a Curry, is here in this dish. You even get a bonus if you like it spicy, because this is definitely spicy in a good way.

Spicy coconut milk chicken curry step by step

1. Wash the chicken throughly, I was add little turmeric powder and salt kept at 30mins, after 30mins again I washed the chicken..
2. Heat a wide pan add 3tsp oil, then splutter the mustard with fennel seeds, star, cloves, star, cinnamon, cardamom and little curry leaves..
3. Then add the onions, continuously saute it, add some salt to cook onions fastly.
4. Onions are became brown in colour add crushed ginger garlic and green chilli paste again saute it well.
5. Then add the tomato, close the lid for 2mins to cook all the vegetables..
6. Take another pan add all the powders, just heat it then you can get good flavour.
7. After heating, masala became good in colour.
8. Add the masalas into onion again mixed it.
9. Then add 1/2cup water again close the lids, masalas became thick consistency.
10. Add yogurt and mix well.
11. Add the chicken into the masala mixed throughly.
12. Close the lid and wait 15mins, once the chicken is cooked u can add basmati leaf.
13. Basmati leaf induced good flavour, add salt to taste..
14. Then add the thin milk and mixed it again wait 10mins, chicken is cooked in coconut milk..
15. After 10mins again add the thick coconut milk, now u need to add salt, u can otherwise put low flame just boil, put curry leaves and coriander leaves..
16. Now the spicy chicken curry is ready to taste..

Everything in this Curry is so unbelievably good, the chicken is tender and juicy and flavorful. Add coconut milk and water and bring to a simmer. Stir in lime juice and garnish with mint and cilantro. The chicken curry recipe prep is a breeze, and the final effect is deeply rewarding: a rich, not-too-spicy, yet-oh-so-flavorful thick coconut sauce that's brimming with ginger, garlic, and authentic Thai chicken curry flavor. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family.