Chicken curry with coconut milk and carrot!

This will be one of the best chicken curry dishes with coconut milk you’ll make ♥ It’s super easy and quick to prepare, full of flavor, and perfect for dinner for those who want to taste some oriental flavors. This recipe is great if you want to make something special with your chicken curry, as you can easily add your favorite vegetables. I added grated carrot, and I’ll tell you, with sweet, nutritious carrot, this curry is even better. And yes, that carrot is my secret ingredient 😉

Let’s focus on one crucial matter 😉, and that is, of course, the recipe with coconut milk. Coconut milk gives the dish a creamy and slightly sweet consistency, characterized by a delicate coconut flavor that balances the curry spices. However, you don’t have to add coconut milk if you don’t want to because you can easily replace it with cream in this recipe. With cream, the dish has a creamy and thicker consistency than curry with coconut milk. The taste is usually richer and creamier due to the presence of fatty cream, but of course, it lacks the characteristic coconut aftertaste.

FIRST, WATCH THIS VIDEO WITH THE RECIPE FOR CHICKEN CURRY WITH COCONUT MILK AND SEE HOW EASY IT IS TO MAKE:

INGREDIENTS YOU’LL NEED:

CHICKEN BREASTS – You’ll need one large double chicken breast. If you only have small ones, use three. Chicken breasts are lean but easy to cook meat. They are a bit drier than other parts of the chicken, but well-soaked in curry sauce, they become perfect. You can also use chicken thighs, which should be cut into smaller pieces – chicken thighs are more juicy meat with a slightly more intense flavor.

ONION AND GARLIC – I like this duo 😉 Onion and garlic add a more intense flavor and aroma to the whole dish, not to mention the health benefits. I used red onion, but you can just as well use regular yellow onion. Red onion is usually milder and more delicate in taste compared to yellow onion.

CARROT – The presence of carrot in a curry dish might surprise you, but this sweet vegetable nicely enriches and slightly mellows the whole dish. You can also add other vegetables like zucchini, eggplant, pumpkin, or green beans.

INGREDIENTS FOR THE SAUCE: The sauce consists of canned tomatoes and coconut milk. As for canned tomatoes, I recommend finely chopped ones from the Mutti brand. When it comes to coconut milk, it’s best to choose one with a high-fat content, a thick ‘creamy’ milk. Do not buy Light coconut milk for this dish! Remember that you can substitute coconut milk with cream in this recipe.

ADDITIONAL INGREDIENTS: Curry seasoning, pepper, and salt to taste, hot paprika powder, parsley, and any favorite rice. I recommend Basmati rice.

CHICKEN CURRY WITH COCONUT MILK. STEP BY STEP.

STEP 1.

Cut the chicken breasts into medium-sized cubes – bite-sized pieces. Peel and grate the carrots using a coarse grater. Chop the onion into small pieces, and grate the garlic cloves on a grater or finely chop them. Heat vegetable oil in a pan, and when it’s hot, add the chicken breasts to the pan. Season the meat with pepper and salt, and mix well. Fry the chicken for about 4 minutes until it’s browned but not completely cooked through. Then add the chopped onion and grated garlic to the pan, mix with the meat, and sauté everything for about two minutes. If necessary, add more oil. Next, add the curry seasoning, mix the seasoning with the remaining ingredients to coat them, and sauté everything for another half a minute

STEP 2.

Then add coconut milk to the pan (remember to mix the coconut milk well, for example, with a spoon, as it tends to separate) and canned tomatoes. Also, add the grated carrots, pepper, salt, and hot paprika powder. I added half a teaspoon of hot paprika powder, but if you want the dish to be spicier, you can add more of this spice. Mix everything well. From the moment the sauce boils, reduce the heat and simmer over low heat for about 10 minutes until the sauce thickens. Stir occasionally. Finally, it’s a good idea to add finely chopped parsley or cilantro. Serve with your favorite rice. I recommend Basmati rice. Enjoy!

If you have leftovers from dinner, here’s how to store them:

Chicken Curry/Storage: Set aside the leftover chicken curry to cool to room temperature. Avoid leaving the leftovers at room temperature for too long to prevent bacteria growth. Store in a tightly sealed food container in the refrigerator. You can store chicken curry in the fridge for 2-3 days.

Heating: Allow the chicken curry to cool to room temperature before refrigerating.

Place the chicken curry in a pot over medium heat. Gently warm the dish, avoiding intense boiling, which can lead to moisture loss in the chicken. Stir occasionally to evenly distribute the heat and prevent sticking to the bottom of the pot.

Chicken curry with coconut milk and carrot! Printable recipe.