Enjoy a creamy chicken with coconut milk and curry: the easy exotic recipe to make

découvrez notre recette facile de poulet crémeux au lait de coco et curry, une explosion de saveurs exotiques à savourer en toute simplicité.
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An invitation to sweetness: creamy coconut milk and curry chicken

You know, sometimes, after a tough day, what I’m looking for is a dish that warms me up and takes me somewhere else for a bit. This coconut milk and curry chicken is a bit like that for me. An explosion of tropical flavors, all soft and a bit spicy.

I admit that when I tried this recipe for the first time, I had doubts. Too exotic, too complicated? Well, not at all! The combination of coconut milk and curry creates a smooth sauce, full of roundness. The kind of dish that makes you happy just at the first smell.

What I love is simplicity. We start with ingredients that are easy to find (yes, even in my local supermarket), and it’s done. You can prepare it quickly, or let it simmer slowly for more depth. I often do a mix of both.

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And honestly, coconut milk and curry chicken is perfect with some good jasmine rice that will soak up all the sauce nicely. You’ll see, it’s easy, generous, and the whole family will love it, promised.

discover our easy recipe for creamy coconut milk and curry chicken, a flavorful exotic dish to prepare in no time to delight the whole family.

Essential ingredients for a successful creamy coconut milk and curry chicken

  • 500 g chicken breasts cut into pieces (choose free-range if you find it, it’s better)
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 tablespoon curry paste or curry powder to taste (I often vary between the two)
  • 400 ml coconut milk (not always the same brand, but it needs to be very creamy)
  • 1 tablespoon oil (peanut, sunflower, or coconut, according to your preference)
  • 1 small piece of fresh ginger grated (optional but I find it great)
  • Salt and pepper to your liking
  • A small bunch of fresh coriander to flavor at serving time
  • 1 lime (for a tangy touch, but it’s optional…)

Handy and essential utensils

  • A pan or wok wide enough to properly sear the chicken
  • A wooden spoon to stir gently
  • A sharp knife for fine cuts
  • A ginger grater if you decide to use fresh
  • A pot for the rice (classic, but that one is no improvisation)

Step-by-step preparation of coconut milk and curry chicken: do it your way

So, to start: heat your oil in the pan, make sure it’s really hot before adding the chicken pieces. I like to brown them a bit, they become more delicious.

Then, add the onion and garlic. Honestly, sometimes I’m in a hurry, I add the garlic a bit late, and the sauce still turns out good, so don’t panic if you miss a detail.

The curry paste or powder comes next. You’ll immediately smell that scent that brings you closer to the sun. Stir well to coat the chicken and onions.

Now, pour in the coconut milk. It will gently foam, the sauce will thicken, a true joy to watch simmer.

Let cook over low heat for about fifteen minutes. You can cover or not, depending if you prefer a thinner or more concentrated sauce.

I like to add a bit of grated fresh ginger at the end of cooking, it gives an immediate pep, but do as you like.

Then, salt, pepper, taste and adjust. A squeeze of lime juice for freshness, if you feel like it, and you can sprinkle fresh coriander just before serving.

Little tips that save the day

  • If you forget the ginger, it’s not the end of the world, the curry will do just fine.
  • You can add vegetables (spinach or sugar snap peas, for example) for a more complete dish.
  • Remember to taste the sauce well, because it makes all the difference to adjust the spices and seasoning at the end.
  • I like to prepare the rice while the chicken is simmering, it saves me time.

Why this coconut milk curry chicken has become a classic at my place

I don’t know about you, but this dish reminds me of warm moments, when the recipe arrives on a slightly cold evening. That sweet and savory taste, seasoned just right… perfect to feel good.

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The advantage is that honestly, you can make it several times a month without ever getting tired of it. The chicken, the coconut milk, the spices, it’s a winning trio that takes you on a journey without leaving home.

And the nicest part is that this recipe doesn’t require great expertise. So don’t hesitate, enjoy yourself, vary the amounts, and feast without any hassle.

Ideas to accompany this exotic and creamy dish

  • Plain jasmine rice, to fully savor the sauce
  • Naan or flatbread to dip with your hand, a real delight
  • A fresh salad with cucumber and a squeeze of lemon to contrast
  • Roasted vegetables, like carrots or sweet potatoes, for a rustic touch
  • Mango chutney if you want to enhance the sweet and savory side

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