How’s the weather in your part of the world? When it gets cold, we needed something to warm us up from the inside, out. In these cases, one of my favorite dishes to make is a warming Coconut Chicken Curry, and I’d like to share my recipe with you. It’s on of my family’s favorites!
Keep in mind that you can substitute most of the vegetables for whatever you have on hand to make this curry.
Warming Coconut Chicken Curry
This coconut chicken curry is the perfect cool weather meal. It’s easy to make, and is warming, rich, and and so delicious.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Cuisine: Indian
Ingredients
- 2 Tbs. coconut oil
- 1 whole chicken, cut into parts (I kept the wings out, to use them for chicken stock)
- 3 onions, yellow or white
- 3–4 carrots
- 1 turnip
- 1 inch piece of ginger, smashed
- 3 cloves garlic, smashed
- 2 Tbs. curry powder (find it here)
- 1 tsp. fenugreek seeds (find them here)
- fresh ground pepper
- salt
- 1 400 mL can coconut milk (not low fat, please!)
- lemon juice, lime juice, or apple cider vinegar
- A small bunch of cilantro
Instructions
Notes
Here’s an extra tip for cooking with Indian spices: If you don’t think your dish is flavorful enough at the end of cooking, you can add a wonderful, pungent kick of flavor by heating up some oil and toasting more spices and garlic in the hot oil to add to the pot right before you serve. This is especially great for dishes like lentils, that can get bland as they cook for a long time.
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Really nice dish! When I’m feeling ricey, I grate cauliflower and microwave it in a covered dish. It’ makes the curry really filling too.
Yes, we love cauliflower rice, to! It’s WAY easier to make, now that I have a food processor, and I like to chop an onion in with the cauliflower, to bring that flavor in, without having to do the whole onion-chopping thing. SO good! Ours usually ends up finer than rice, but it really brings up the comfort food factor.
I love curry… Last night I made an English-style beef roast a la Jamie Oliver ( https://m.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef). We just put up our Christmas tree and eating delicious, tender roast on top of cozy Christmassy feelings was the best! This was my first time making that recipe, I was surprised how easy it is to get great results!
Nice! Jeff just cooked his first brisket the other night, and it turned out really well, too– it is definitely one of those more special meals, like roast beef. That recipe looks really good– I rarely roast big pieces of meat dry like that, but had good success with venison shoulder that way in Germany. I will have to try this one. Thanks, Amanda!
Oh yum! This sounds awesome! I’m going to give this one a try for sure. And I love your tip at the end – that is fantastic information. Funnily enough we have some leftover lentil soup in the fridge and this would be perfect to try when reheating 🙂 Thanks. I really look forward to seeing more recipes from you.
Marisa, let me know how it comes out! And I’m glad that tip was helpful– when I learned to do that, it changed everything about the Indian and Middle Eastern food I cooked. You can also had dry or wet mustard to the frying spice mixture, really good in lentils.
Your pictures look lovely!
Thank you, Courtney! It’s actually been super challenging to get decent pictures, because it’s dark around 3:30 here. I guess I could start cooking in the morning… But then there’s all this food ready by noon!
I have the same problem. I’m never going to cook in the morning, so I need to figure out lighting!
I made this last night- a serendipitous combination of my husband saying he felt like having a curry for tea, having read this recipe a couple of days ago and a reduced organic chicken in the supermarket- and it was absolutely delicious. The rest of the family want to pass on their thanks! If I tell you that husband and son both licked their plates before they went in the dishwasher, will you think badly of us?!
I will confess to deviating slightly from the instructions; I used parsnips instead of turnips. I happened to have a couple that needed using but I also really like parsnip with sweet curry flavours. So I rebelled! It worked well, and the cabbage that I also served it with- I did take that advice!- was a good counter to all the sweetness.
Hearing about your family licking their plates seriously made my day! So glad it turned out well. And good for you, using parsnips against my advice! I’ll bet it’s actually kind of a familiar combination here in the UK, since you eat so much curry here, and it’s what’s growing. I just have a mental block when it comes to those flavors and any kind of Asian food. I have found that, at least in this area, the curries are much sweeter than what I am used to. Glad the cabbage “noodles” worked out well!
Yes, not exactly authentic! But then India has only eaten mushrooms comparatively recently. I think you’re right about available vegetables. I’ll bet the most common soup on offer in cafes around the UK is curried parsnip! It took over from leek and potato a few years ago.
If you wanted to take the cultural leap, it’s essentially parsnip and onions fried with curry spices cooked with stock and/or coconut milk until soft and pureed. Delia Smith suggests grating in an apple just before serving (or pureeing, depending on your taste) to give it a bit of an edge. I sometimes add split peas or (red) lentils to make it a dahl.
Thank you for sharing with Simple Meals Friday! This is our featured post from this week! 🙂 It looks amazing! I hope you join us again!
https://mexicanwildflower.blogspot.mx/2012/12/simple-meals-friday-11.html
Thank you, Katie!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Ariana, I’m so glad that you posted this on Family Table Tuesday! This week, your post has been featured. Also, I thought I’d let you know that one of my readers specifically asked me where to find this recipe again! I’m going to make this sometime this week or next. 🙂
Oh, that makes me really happy to hear! I don’t consider myself a “food blogger” so it’s really been fun sharing these recipes and getting a good response!
Like how you say no low fat! Also the tips. Commenting for BritMums
This sounds so yummy! Did I miss the carb count on it, though?
O.M.G. I made this tonight and it is SO good! I made a few changes- red potatoes instead of turnips, boneless thighs, and added kale at the end. My hubby loved it so much that he asked to take the leftovers for lunch tomorrow (he rarely does that). Even in the 95 degree Texas heat, this is a winner!