Michelle's Coconut Chicken Curry189 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“A rich, deliciously creamy, and hearty dish with a mild curry taste.” - by VANCITYGIRL
Original recipe yields 4 servings
- Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the chicken, and cook 10 minutes, or until juices run clear.
- Mix the cauliflower, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper. Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
Amount Per Serving (4 total)
- 412 cal
- 30.7 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (189)Rate This Recipe
"This is a 5-star plus recipe, as long as you are one to read all the reviews. And, I mean ALL! I essentially added almost every, single possible addition mentioned in the reviewer's notes and was SO..." See moreOOOO super impressed! To simplify what I added: 1)carrots, potatoes, and frozen peas, 2) few scrapes fresh ginger, 3) 1/2 tablespoon cayenne pepper, 4) four cloves garlic crushed, 5) four tblspns yellow curry, 6) Fresh basil, 7) 1 tspn garam masala, 8) squeeze of lemon, and 9) 2 tsp brown sugar. Truly, it was sensational; served with rice and snap peas! Thanks, to the author and all reviewers!"
"This is the BEST curry I've ever made BUT I only gave it 4 stars because what made it great were the suggested additions from other readers. The brown sugar and lime juice additions suggested by anoth..." See moreer reader are excellent BUT I only added 2 tbsp. brown sugar - I think 1/4 cup would be too sweet. I cubed a potato and added it as I didn't have cauliflower. I also added about 1 tbsp. tandoori paste, which added a nice bit of heat. Finally, I like a little colour in my curry, so I added one carrot sliced on the diagonal and 1/2 red pepper julienned. Both my kids LOVED it - even my fussy 16-yr-old. Took the leftovers to work for lunch today and it was even better the second day! Can't wait to make this again!! Addendum to my review: For those who complain that this recipe is bland, I do believe that the quality of your curry powder can make all the difference. Curry powders vary greatly - invest in good quality and it will make a big difference!"
"WOW, this was easily as good as any yellow curry / musmon / Thai curry dish I have had at a restaurant (and I love curry so I order it everywhere, and have tried cooking it often, without much success..." See more before). I told my hubby I was trying a new curry chicken dish, he grumbled 'why bother, they all taste the same' -but then he tried this one, and after his 3rd helping, apologized all night. As others suggested I added 1/4c brown sugar, 1T lime, and 1tsp cayenne. I also cubed a potato. Perfect! And if you think its good the first night, just wait until you have the left overs the next day, when all of the flavor has really soaked inside. Its even more intense and flavorful. My hubby wanted me to cook it again the very next day, not to eat right then, but to put in the fridge and have for the next few lunches. Thanks for this amazing recipe-I can finally make curry taste good in my kitchen!"
Thai Green Curry Chicken
Thai Chicken Curry in Coconut Milk
Just swipe to see more like this.