Coconut chicken curry | Glutenfreewhisk

 I love coconut and adding it in everything feels just right. I have heard a lot of people say they do not prefer coconut-based curries, but I don't understand why and how they cannot like anything coconut. I absolutely will pick Thai curry any day over anything, and my favorite is green Thai curry. This chicken recipe is not a new creation or anything but a classic coconut-based curry for cooking home style chicken curry. And since I am sharing it during the festival of Eid and eating non-vegetarian food and lot of sweet delights during this festival is something people do celebrating. I feel like sharing this coconut chicken curry now is the right choice.

Of all the sea food or non-vegetarian food, I end of choosing chicken for my meals. I love eating chicken, I have always hated mutton, do not like the smell of fish and haven't had the opportunity to try the wide variety of sea food out there yet so chicken always wins. I made this recipe because I wanted to make coconut milk at home and see how it will be. Although it was not very creamy as I expected and as the store-bought coconut milk is, but the taste was there for sure, and the Indian style curry that we all have for almost every meal that is prepared at home, it feels comforting eating this. Overall, this home style chicken curry recipe with coconut milk tastes good and great with rice.

I have kept the recipe simple with minimal ingredients because it is summer season and who wants to eat spicy, hot food in this heat. I personally do not prefer spicy food because (A) it burns your taste buds and (B) the acidic stomach that you get later is panicky and bad. I have never developed taste for spicy food because there are no taste buds for it and I have always hated it. At my home we don't have red chili available. The only red chili available is the dried one and even 2-3 whole dried red chili continues for so many recipes because the amount I use is tiny. I use the dried one to make sambar masala powder, podi masala, because I love podi and I eat it regularly and panchphoran mango chutney. That's it 3 recipes and 3 red chili and they go forever, years to be exact.

If you don't want to use or make homemade coconut milk, then try using Urban platter unsweetened coconut milk this is rich and thicker in consistency than the homemade one.

For some more fun and healthy chicken recipes at home you can try my summer special chicken soup with tofu balls. It is a meal packed with protein and is super light because of the thin soup consistency with mild flavors and tanginess and is perfect to make this hot summer season or many in winters as well. Another chicken recipe is this perfect chatpata chicken salad with cucumber and carrot tossed in curd/ Greek yogurt that gives you the required protein intake for a meal and is perfectly summery. And if you don't like gravy or curries then try this honey glazed orange chicken with rosemary recipe and you will love this combination instantly.

If you are a chicken lover like me then try all the chicken recipes that I have shared till now and tell me which one is your favorite. Mine is the chicken salad with cucumber and carrot and the chicken soup with tofu balls. Maybe I am a protein girl. I love my protein, I guess.

This chicken curry recipe has a lot of South Indian touch to it. I would not say it is completely South Indian recipe but whenever I use coconut or curry leaves, I am transported to Fort Kochi where I have had the pleasure of tasting some of the best South Indian curries that are famous and yes, the OG Dosa, sambar and chutney combination is addictive and I can eat it daily without complain. The best part about South Indian food is that it is naturally gluten-free, fermented and amazing for gluten intolerant people like me. My food experience in Fort Kochi and Ernakulum was amazing and if you are looking for some guidance check my 2 days Fort Kochi itinerary with gluten-free food options.

Also, this recipe is so simple that even hostel people or people living in PG or living alone who are bored of eating in the mess can make this quickly as chicken breast cooks really fast. Minimal ingredient recipe and you have a full protein packed meal.

Happy Festivals, Happy cooking and safe travels! Indulge

INGREDIENTS -

1 chicken breast, chopped in medium pieces

2 cup fresh coconut milk

1 tsp turmeric powder

2 tsp roasted cumin powder

Salt, to taste

2 tsp Oil

1 tomato, big

1 spring of curry leaves

3-4 chopped garlic cloves

METHOD -

1. Blend tomato and curry leaves to a fine puree and set aside.

2. In a pan heat oil, roast chopped garlic. Once done add the tomato, curry leaves puree. Add salt, turmeric powder and roasted cumin powder. Allow it to cook until it starts to come together and release its oil. 

3. Once done add homemade fresh coconut milk, bring it to a boil and then add the chopped chicken. I am using chicken breast; you can use whole chicken with bones as well.

4. Cover and let the chicken cook. Once done it will thicken a little. Adjust the consistency according to your liking.

5. Garnish with some grated fresh coconut and serve with rice or chapati and indulge.

Note - To make fresh coconut milk, take chopped fresh coconut with double the water in a blender jar and blend until the coconut is all mashed and water turns slightly thick and beautiful white colored. Sieve this through a muslin cloth. And your fresh coconut milk is ready.

Check the full recipe on YouTube (Gluten_free_whisk) - Coconut chicken curry recipe.

Coconut chicken curry | Glutenfreewhisk