Name: Chicken Curry with Coconut Milk
Prep time: 30 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 4lb/1.8kg whole chicken; 16oz/475ml coconut milk; 8oz/230g Yellow Onion (finely chopped); 4 tbsp garlic (minced (about 10 cloves)); 2 tbsp ginger (minced (2 inch piece)); 6 green chiles (slit in half lengthwise); 1 tsp Black Peppercorns; 2 tbsp Coriander Seeds; 6 Cardamom Pods; 2 inch Cinnamon Stick; 6 Cloves; 1/2 tsp ground turmeric; 2 tbsp vinegar; 2 tsp Coarse Salt; Vegetable Oil

Chicken Curry with Coconut Milk

Creamy, Rich Chicken Curry with Coconut Milk

Course

Dinner, Lunch, Main Dish

Cuisine

Indian

Prep Time

30 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

4lb/1.8kg whole chicken
16oz/475ml coconut milk
8oz/230g Yellow Onion finely chopped
4 tbsp garlic minced (about 10 cloves)
2 tbsp ginger minced (2 inch piece)
6 green chiles slit in half lengthwise
1 tsp Black Peppercorns
2 tbsp Coriander Seeds
6 Cardamom Pods
2 inch Cinnamon Stick
6 Cloves
1/2 tsp ground turmeric
2 tbsp vinegar
2 tsp Coarse Salt
Vegetable Oil

Course

Dinner, Lunch, Main Dish

Cuisine

Indian

Prep Time

30 minutes

Cook Time

45 minutes

Servings

servings

Ingredients

4lb/1.8kg whole chicken
16oz/475ml coconut milk
8oz/230g Yellow Onion finely chopped
4 tbsp garlic minced (about 10 cloves)
2 tbsp ginger minced (2 inch piece)
6 green chiles slit in half lengthwise
1 tsp Black Peppercorns
2 tbsp Coriander Seeds
6 Cardamom Pods
2 inch Cinnamon Stick
6 Cloves
1/2 tsp ground turmeric
2 tbsp vinegar
2 tsp Coarse Salt
Vegetable Oil

Instructions

Remove skin from chicken. Cut whole chicken into large pieces. Thighs can be cut into 2 pieces, breasts into 3 pieces, legs left whole, wings separated.
Crush cardamom pods and discard pods. Place seeds into a spice grinder. Add coriander, peppercorns, cinnamon stick broken up and cloves to grinder. Grind to a powder.
Heat up a pot and add 5 tbsp vegetable oil. Sauté onions until soft. Add ginger, garlic and chiles. Sauté until golden brown. Add more oil if necessary. Add ground spices, turmeric and stir on low heat for about one minute until the raw taste goes away. Add chicken and turn heat to medium. Stir and cook for 5 minutes until chicken is white. Add salt, vinegar and coconut milk. Stir, cover and cook for 30 minutes (medium low to medium) or until chicken is tender. Stir occasionally. You shouldn't have to add any water but add a little if anything starts to stick to bottom of pan. Also turn down heat if necessary.
****You can substitute boneless, skinless chicken thighs or breasts for the whole chicken - adjust cooking time. ****As written, curry is medium spicy. Reduce green chiles by half if you like a mild curry.

Recipe Notes

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Chicken Curry with Coconut Milk

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