Coconut Chicken Curry
This recipe is a variation on a prawn curry, substituting chicken for prawns. It uses coconut milk, mango chutney, and a blend of spices for a flavorful and satisfying dish.
This recipe is a variation on a prawn curry, substituting chicken for prawns. It uses coconut milk, mango chutney, and a blend of spices for a flavorful and satisfying dish.
- Carbohydrate 32.949777038307 g
- Cholesterol 136.88 mg
- Fat 26.0276016713568 g
- Fiber 7.14254820726536 g
- Protein 61.2139935375341 g
- Saturated Fat 20.6603369999992 g
- Serving Size 1 1 Serving (753g)
- Sodium 628.745749998647 mg
- Sugar 25.8072288310416 g
- Trans Fat 2.57689508802817 g
- Calories 612 calories
Step-by-step
- In a pan put curry paste, 1 tbsp water,onion and pepper cook over low heat for 4-5 mins u til o ion is soft.
- Add mango chutney,toms,and coconut milk and bring to simmer, cook for 4 mins, stirring occasionally until toms are soft, mix cornflour and 1 tbsp water add to sauce, add chicken and spinach. Serve
Adding curry paste directly to a scorching pan without liquid causes the aromatic compounds to burn instantly, turning bitter rather than fragrant. Sautéing the paste with a precise tablespoon of water over low heat for four to five minutes disperses the capsaicin evenly while softening the sliced onions and pepper chunks. Controlling the initial thermal application prevents the spices from sticking to the metal surface.
Managing Texture and Thickeners
Undercooking the tomatoes before introducing the slurry prevents them from breaking down into the emulsion, leaving hard chunks in a thin broth. Simmering the quartered tomatoes and coconut milk for exactly four minutes softens the fruit so it integrates naturally into the base. Mixing the cornflour with cold water separately before adding it to the simmering liquid stops lumps from forming; starches require dispersion in cold liquid to hydrate smoothly. Stirring in pre-cooked chicken breast and baby spinach at the very end ensures the meat retains moisture and the greens wilt without turning khaki.
Storage and Reheating
Holding leftovers requires rapid cooling within two hours before sealing in an airtight container for up to three days in the refrigerator. Reheating this curry demands moderate heat on a stovetop rather than high power in a microwave to prevent the coconut fats from separating and the chicken from toughening. Freezing is not recommended because the thawed spinach releases excess water, breaking the emulsion of the coconut milk sauce.
