Creamy Coconut Chicken

    Creamy Coconut Chicken

    (177)
    34saves
    40min


    174 people made this

    About this recipe: A delightful chicken recipe with just a touch of curry. This is great for those that enjoy milder curries, as this is reminiscent of curry - but not quite a curry! Serve with plain rice.

    Ingredients
    Serves: 8 

    • 4 tablespoons pine nuts
    • 50g butter
    • 900g skinless, boneless chicken breast fillets, cut into bite size pieces
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 2 tablespoons soy sauce
    • 1 (400g) tin coconut milk
    • 1 1/2 teaspoons paprika
    • 1/4 teaspoon ground cumin
    • 1 teaspoon curry powder
    • 2 teaspoons cornflour
    • 4 tablespoons cold water

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat a frying pan over medium-high heat. Add pine nuts and cook, stirring frequently, until evenly toasted. Remove from heat and set aside.
    2. Melt butter in a large frying pan over medium heat. Stir in the chicken and cook 5 to 10 minutes, until no longer pink and juices run clear.
    3. Stir onion and garlic into the frying pan and cook until tender. Stir in the pine nuts, soy sauce and coconut milk. Season with paprika, cumin and curry powder.
    4. In a small bowl, blend the cornflour and water. Mix into the frying pan. Stir constantly until a thick gravy has formed.

    Note

    You can use chicken legs, wings or thighs, but remember to cook them somewhat longer. If coconut milk is not available, substitute 350ml double cream.

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    Reviews & ratings
    Average global rating:
    (177)

    Reviews in English (176)

    by
    0

    Unfortunately I found this very bland and tasteless. I wouldn't recommend.  -  06 Aug 2012

    by
    47

    Love this recipe BUT if you follow this recipe exactly as it is written, it may be bland for some. What I did, prior to adding to the cornstarch mixture is, I seasoned it with more of the curry, cumin, parika and added a bit of red pepper to heat it up. What I love so much about this recipe is that it allows room to play with the seasonings. Some people don't want all the heat and spice and prefer the recipe as is so it's perfect. Others have a great base to work with and can play around with the flavor quite a bit. This is a versatile, easy and delicious meal for anyone, all you need to do is dip your spoon in, take a little taste and add whatever else you might need to make it perfect for you!  -  28 Dec 2002  (Review from Allrecipes US | Canada)

    by
    25

    This recipe sounded nice, but the method didn't seem correct to me (and how anyone could find it too hot/spicy with just one tsp curry powder for 8 people astounds me !). To release flavor, spices need to be fried for a couple of minutes, so when onion/garlic were soft I added spices and fried for 2 minutes before adding remaining ingredients. I only made this for 2 people, but still used recommended amount of spices, but 1 Tbs soy-sauce (for 8 I would at least triple the spices). By using coconut cream instead of milk (140ml can for 2 people) there was no need to add water/cornstarch. Will do again, but use more spice - may also be good using cashews instead of pine-nuts.  -  02 Oct 2005  (Review from Allrecipes US | Canada)

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