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
- Cuisine: Indian
- 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
- 1 400 mL can coconut milk (not low fat, please!)
- lemon juice, lime juice, or apple cider vinegar
- A small bunch of cilantro
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.