Top Chicken Curry Recipe With Coconut Milk Idea. Indian chicken curry with coconut milk, a quick and easy recipe that is ready in about 30 minutes. Top with roasted cashews and serve with rice for a delicious, quick dinner! I used some potato flakes at the end to thicken up the sauce. Added the chicken 3 large diced potato several baby carrots cut on diganal 1/2 can leftover tomatoes and 1/2 half can leftover tomato paste and 1 and 1/2 can leftover coconut milk. Much better than our local thai restaurant served with thai cucumber salad made with sesame seeds instead of peanuts.
Stir well and bring to a boil.
Cook the chicken for 5 minutes, or until starting to brown. Meanwhile, if using, heat 2 tsp. Heat oil in a wide pan and add the sliced onions. Flip and stir often to ensure even cooking. Simmer for 20 minutes, turning the chicken halfway through cooking. The best way to use coconut milk in curry is to use only the coconut cream portion of the canned coconut milk. The curry will still taste good and be creamy, but if you want your curry to taste like it came from an indian restaurant (which you do!), only use the cream. Grind the green chillies, garlic, and ginger together coarsely. This kerala nadan curry is no exception to it.
