This Coconut Chicken Curry from Nicko's Kitchen is a quick and easy dish the whole family will love! Watch the video below for how to prepare this easy chicken curry recipe.
Coconut Chicken Curry
2 tablespoons sesame oil
2 chicken breasts cut into strips
1 brown onion cut into thin wedges
2 tsp garlic paste
1 teaspoon ground turmeric
2 tablespoons red curry paste
1 lemongrass stem, trimmed thinly sliced
1 small red chilli, deseeded, thinly sliced
400ml can coconut milk
1 cup coriander leaves
1/2 lime, juiced steamed Basmati rice
Fresh cilantro (aka coriander) sprigs and lime wedges to serve
Watch video for the easy preparation.
Hi everyone and welcome to Nicko’s Kitchen once again. Today we’re going to be cooking something really, really, really simple. It’s one of those dishes where you haven’t got a lot of time, you know, you’ve just come home from work and you can’t be bothered cooking dinner. We all have those days, but I’m going to show you how you can have an easy prepared dinner that’s absolutely fantastic, that everyone loves, a coconut chicken curry.
Hey you guys, coconut chicken curry, it’s fantastic. I’m going to show you how you can do it, it’s one of those meals where you can come home, put it together. You can have it on the table in less than half an hour, it is fantastic.
Now, this is what you’re going to need. You’re going to need a chicken breast, here now I’ve just sliced this up into thin strips. You can buy the tenderloins if you want to. I’ve just got the chicken breast. We’ve got a brown onion that we’ve just sort of roughly chopped into sort of thick parts. Some coriander, okay, we’ve got some chili, just some red chilis, some lemongrass, some limes. We’ve got some red curry paste, some coconut milk, some garlic and we’ve got some turmeric and of course we’re going to serve it with some Basmati rice. I like the Basmati rice. It’s got a good Indian sort of Asian flavor to it. It’s very aromatic, it’s fantastic. I do prefer it with this dish, but you can use any, you know, if you’ve got some rice lying around, use it up, it’ll be fine.
Now, this is a great variation, instead of sort of you know, going out and buying a, you know, one of these premade sauces and all this sort of thing, I don’t like them, I think they’re very bland. I think they’re very plain and I think they’re lazy. This is very, very simple, you’re maximizing your flavors and it’s going to be beautiful.
So I’ve got some rice boiling already guys, okay, so go and put your rice on. And we’re going to brown off the chicken, okay. And we’re going to add in our flavors here and we’re going to get this bad boy started.
There you go, I’m using some sesame oil for this dish. I use a lot of it in my Asian cooking that I do, okay. You don’t need a lot of it, okay, just little dregs of it, it really gives everything just a nice flavor, okay. So we’re going to add chicken and we’ll just put our chicken in like that and we’ll just leave it here. Now, we just want to brown these off, okay. And while this is cooking, I just want to show you the lemongrass. Now, that’s what I’ve done with the lemongrass, I’ve peeled the outside, okay. And this is the part - this is the part you want. And I want you to just go and chop this very finely, okay. So you only want to be left with this, alright. You can see there, that’s the lemongrass there. So just go and chop this quite finely and we’re going to add this in a little while.
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