Curry chicken is a dish with oriental flavors, prepared with curry and coconut milk which makes the dish creamy and the chicken breast very tender, allowing us to skip the yogurt marination step as is done for classic Indian curry chicken. Moreover, with this type of milk, even lactose intolerant people can enjoy it. If you can’t find it, it’s possible to replace it with cow’s milk. Curry chicken is excellent when served with pilaf rice or delicious naan bread. Furthermore, with the allowed ingredients, it can also be a naturally gluten-free dish.
Discover other chicken recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs chicken breast
- 1 cup coconut milk (in can)
- 1 spring onion
- 4 tbsps coconut oil
- 1.76 oz cornstarch
- 2 tsps curry
- 1 tbsp soy sauce
- to taste salt
- 1 sprig cilantro (or parsley)
Tools
- 1 Pan
- 1 Knife
- 1 Cutting Board
- 1 Container
Steps
Cut the chicken breast into cubes of about 3/4 inch.
Coat them in cornstarch and set aside.
In a pan or wok, add the coconut oil.
Heat over medium flame and after 1 minute add the chicken breast.
Cook, stirring often, for about 5 minutes.
Meanwhile, chop the spring onion.
Add it to the chicken with the curry.
Mix well and let it flavor for 5 minutes.
Add the coconut milk and soy sauce.
Lower the heat to the minimum and cook for 10 minutes.
Adjust salt and if necessary, add a few tablespoons of water or hot broth, to prevent the sauce from drying too much.
Serve the curry chicken with freshly chopped cilantro or parsley.
The Curry
Curry or masala of Indian origin is a mixture of spices ground in a mortar that can be spicy or not. There are infinite varieties of curry besides the Indian one, such as the Thai curry which can be green, red very spicy, the yellow with coconut cream, or massaman always with coconut cream.
The classic curry is based on turmeric, coriander, black pepper, cumin, cloves, cinnamon, nutmeg, cardamom, fenugreek, and chili pepper.
In Thai curries, there is the addition of ginger, galangal, lemongrass, tamarind, bitter orange, red or green chilies depending on the various versions.
Curry was brought to Europe during the colonial period by the British.
Curry was brought to Europe during the colonial period by the British.
Tips
You can vary the yellow curry with green or red one. It keeps in the refrigerator for 2 days.
The coconut oil can be replaced with butter in the same quantities, preferably clarified butter or ghee.
Recipes with Curry
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