Why You’ll Love This Curry Chicken Recipe
If you’re looking for a dish that combines rich flavors and comforting textures, you’ll absolutely love this curry chicken recipe.
The moment you take that first bite, you’ll feel the creamy coconut milk and aromatic spices dance on your palate. Each ingredient blends perfectly, creating a symphony of taste that warms your soul.
I can’t get enough of the tender chicken, vibrant vegetables, and crunchy cashews. Plus, it’s easy to make, making it a go-to for weeknight dinners or special occasions.
Trust me, this dish will become a family favorite that you’ll crave time and time again.
Ingredients of Curry Chicken
When it comes to whipping up a comforting meal, this curry chicken recipe has all the right ingredients to make your taste buds sing. Rich, creamy coconut milk? Check. A medley of colorful veggies? Absolutely.
And let’s not forget the tender chicken and crunchy cashews that take this dish to a whole new level. You might even find yourself sneaking spoonfuls straight from the pot when no one’s looking—trust me, I’ve been there.
So, let’s gather our supplies and plunge into what you’ll need for this delicious creation.
Ingredients for Curry Chicken:
- 1/4 cup butter
- 1/2 cup sweet onion, cubed
- 5 tablespoons curry powder
- 1/2 cup flour
- 1 quart warm chicken broth
- 1 1/2 cups Chaokoh coconut milk
- 3 kaffir lime leaves
- 1 tablespoon Viet Huong Three Crabs fish sauce
- 1 cup Russell potato, parboiled
- 1/2 cup frozen peas and carrots
- 12 frozen string beans, halved
- 1/2 Chinese-style steamed chicken, cut into bite-size pieces
- 1/4 cup whole cashew nuts
- 1/8 cup golden raisins
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
- Garlic powder, to taste
- Ginger powder, to taste
Now, while you gather these ingredients, it’s worth noting that you can make some fun substitutions or additions if you’re feeling adventurous.
For instance, if you can’t find Chaokoh coconut milk, any good quality coconut milk will work just fine. And if you’re not a fan of raisins, you can swap them out for dried cranberries for a little zing.
Got some leftover vegetables in your fridge? Toss those in too. Cooking should be fun, right? So don’t stress too much about sticking to the list; let your creativity flow, and make this curry chicken your own!
How to Make Curry Chicken
Alright, let’s get cooking! First things first, grab that 1/4 cup of butter and toss it into a large sauté pan over medium heat. As it melts, the kitchen will start to smell heavenly—like a hug in food form.
Now, add in 1/2 cup of cubed sweet onion and 5 tablespoons of curry powder. Sauté these together until the butter is fully melted and the onions are soft. You’ll want to keep stirring to make sure nothing sticks to the bottom; we’re aiming for a smooth start here.
Once your butter and onion mix is looking good, sprinkle in 1/2 cup of flour to create a white roux. This will thicken up your delicious curry later on. Slowly pour in 1 quart of warm chicken broth and 1 1/2 cups of Chaokoh coconut milk. Keep that whisk handy and stir like your life depends on it! You want a nice, creamy sauce, not a lumpy mess.
As the sauce begins to thicken, toss in 3 kaffir lime leaves for a burst of aromatic flavor. Let that simmer for about 20 minutes, stirring with a wooden spoon every now and then to keep things moving.
After 20 minutes, it’s time for the fun part—taste-testing! Add salt, pepper, and a sprinkle of onion, garlic, and ginger powder to suit your palate.
Then, pour in 1 tablespoon of Viet Huong Three Crabs fish sauce, along with 1 cup of parboiled Russell potatoes, 12 halved frozen string beans, and 1/2 cup of frozen peas and carrots. Give it all a gentle mix and bring the whole delicious concoction back to a simmer for another 10 minutes.
Don’t forget to fish out those kaffir lime leaves before serving. Finally, stir in 1/4 cup of whole cashew nuts and 1/8 cup of golden raisins. Serve your curry chicken over hot rice, and watch as everyone gathers around the table, drawn in by the mouthwatering aroma. Who needs takeout when you can make this masterpiece right at home?
Curry Chicken Substitutions & Variations
While the classic curry chicken recipe is delicious as it is, there are plenty of substitutions and variations you can explore to make it your own.
For a lighter dish, try using olive oil instead of butter or swap chicken for tofu or chickpeas for a vegetarian option. If you’re not a fan of coconut milk, almond milk works well too.
For added heat, toss in some chili flakes or fresh jalapeños. You can also experiment with different vegetables, like bell peppers or broccoli.
Finally, play with spices—adding turmeric or cumin can elevate the flavors beautifully. Enjoy customizing your curry!
Additional Tips & Notes
Customizing your curry chicken can really enhance the experience, but there are also some helpful tips to keep in mind for the best results.
First, don’t skip the simmering time; it allows the flavors to meld beautifully. If you want more heat, add fresh chilies or a pinch of cayenne.
I’ve found that letting the dish sit for a few hours, or even overnight, intensifies the flavor. Always taste and adjust the seasoning before serving—everyone’s palate is different.
Finally, serve it with warm rice or naan to soak up that delicious sauce. Enjoy your cooking adventure!