How To Make a Chicken Curry – Aromatic and Spicy

About How to Make a Chicken Curry

I would like to share with you my favorite recipe how to make a chicken curry. In my recipe I combine a plenty of fresh vegetables with chicken. You can make this curry using vegetables only, if you like vegetarian meals. I prefer to make a curry with chicken.

I always use a fresh chicken breasts instead of frozen. The fresh chicken tends to be much more juicy and tender. In my  chicken curry recipe I use quite a lot spices to make my chicken curry. The mixture of all the spices in combination with a coconut milk, makes the chicken curry incredibly aromatic and tasty. Either using of fresh curry leaves or a ground indian curry powder is great to add a special touch to your chicken curry.

You can make your chicken curry in the strength of your choice. In this recipe I use the whole green chilli peppers. I don’t deseed them, so my chicken curry is quite spicy in the result. And the best chicken curry should be spicy! If you prefer a milder taste, just cut your green chilli peppers lenghtwise and deseed them.

I also add potatoes and sweet potatoes to the chicken curry. Sweet potatoes add a slightly sweet taste to the chicken curry and help to balance the acidity of the tomatoes, I use to cook in the chicken curry  also. Adding the potatoes to the chicken curry helps to thicken the sauce at the end of cooking. So don’t worry if you feel like your chicken curry sauce is not thick enough.

You can substitute the fresh tomatoes for a tin of peeled plum tomatoes, if you don’t have any at the moment. I cook a chicken slowly until tender, in the smooth sauce of tomatoes and coconut milk. I don’t like to overcook the vegetables and potatoes.. I add them gradually during the cooking, because each kind of vegetables deserves a different time of cooking.

The side dish is really not necessary to serve with your chicken curry. Just in case you would prefer having a light side dish, the fluffy basmati rice is great to serve with.

Hope you will get inspired by my recipe about how to make a chicken curry  and you will enjoy cooking your dinner. :)

Looking forward to receiving your comments below.

 

How To Make a Chicken Curry - Aromatic and Spicy
Print Recipe
Servings
4 persons
Servings
4 persons
How To Make a Chicken Curry - Aromatic and Spicy
Print Recipe
Servings
4 persons
Servings
4 persons
Ingredients
Servings: persons
Instructions
Chicken Curry
  1. Prepare all the fresh ingredients.
  2. Cut chicken breasts into the bite sized pieces.
  1. Season chicken breasts wit sea salt.
  2. In the large frying pan heat olive oil over medium heat.
  3. Add onion, whole green chilli peppers and a curry powder.
  4. Mix well to combine.
  5. Cook for about 5 minute until onion gets soft, stirring occasionally.
  6. Add chicken and combine.
  7. Cook until chicken turns brown, stirring occasionally.
  8. Add either fresh tomatoes or tomato puree.
  9. Add coconut milk.
  10. Lower the heat and let the curry simmer slowly for 30 minutes.
  11. Add potatoes, sweet potatoes and zucchini.
  12. Combine well and let it simmer for 10 minutes.
  13. Add green peas and beans and let the chicken curry simmer for the last 5 minutes.
  14. Remove from the heat.
  15. Serve your chicken curry immediately and enjoy.
Basmati Rice
  1. Rinse basmati rice with hot water a couple of times.
  2. In the pot heat olive oil over medium heat until hot but not smoking.
  3. Add basmati rice and water.
  4. Season with salt and cover.
  5. Cook 12 minutes over a very low heat.
  6. Remove from the heat and fluff with a fork.
  7. Serve with your chicken curry and enjoy your dinner.
Recipe Notes

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Green Thai Chicken Curry Recipe

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Popular in Thailand, this dish can be made at home easily. It is called green for its typical colour coming from green paste, which is what we basically start to make our green thai chicken curry with. If you make your homemade green paste, don’t be surprised by its heat intensity. It is very hot indeed. Much hotter than this one ready to use you can buy in the supermarket. If you don’t want your chicken curry to be spicy too much, be careful about the amount of green paste you start to make your green chicken curry with.

When I wanted to make my chicken curry milder, I was not starting to cook it with a green paste at all. But I have picked up a couple of basic green paste ingredients, a crushed clove of garlic, chopped shallot, grated knob of ginger and two whole green chilli peppers. I combined them in the pan with a groundnut oil over medium heat. I followed the rest of the original thai green chicken recipe as usual. My chicken curry cooked this way was spicy enough and tasting delicious.

What I like about cooking this exotic dish, is a combination of the tender chicken and refreshing vegetables, all in one pan. On the top of that, the coconut milk adds a special touch to the dish and makes it really creamy. Simply delicious!

Simmering slowly in the coconut milk, makes chicken really tender. I add vegetables later, after cooking the chicken for a while, trying to not overcook them.

 

To make a homemade green curry paste you will need:

 

3 large green chillies, deseeded, chopped
4 cloves of garlic, sliced
3 shallots, chopped
2 tsp ground coriander
knob of ginger, about 2 cm, peeled, chopped
2 tbsp coriander leaves, chopped
1 tsp sea salt
lemongrass stalks, chopped/optional/
2 tbsp groundnut oil

 

Combine all the green curry paste ingredients  in  the jar of an electric blender. Blend together until smooth.

It is the best to serve your green chicken curry with steamed basmati rice.

Hope you will enjoy cooking your green chicken curry  and you will succeed in achieving the desired strength. :)

Looking forward to receiving your comments below. Enjoy your green chicken curry dinner!

 

Green Thai Chicken Curry Recipe
Print Recipe
Servings
4 people
Servings
4 people
Green Thai Chicken Curry Recipe
Print Recipe
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Prepare all the fresh ingredients.
  2. Cut chicken into the nice bite-sized pieces, season with sea salt.
  3. Heat a pan with 2 tbsp of groundnut oil over medium heat.
  4. Add a green curry paste and stir-fry for 2-3 minutes.
  5. Add chicken and cook until the meat changes its colour into light brown, about 5 minutes.
  6. Pour a coconut milk over the chicken, reduce a heat and let it simmer for 15 minutes.
  7. Add garlic, zucchini, carrot and mushrooms gradually and let your chicken curry simmer for 15 minutes more.
  8. Finally add freshly chopped coriander leaves.
  9. Serve immediately with basmati rice and enjoy.
Basmati Rice
  1. Heat olive oil in the pan over medium heat.
  2. Rinse basmati rice in the bowl of hot water. Pour water away and repeat two times more.
  3. Add rice into the pan, cover with water, season with salt.
  4. Cover and cook over a very low heat 12 minutes.
  5. Serve basmati rice with your green chicken curry dinner and enjoy.
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