How to cook chicken curry with coconut milk

Chicken curry is a very typical dish of Vietnamese cuisine, featuring the rich flavor of coconut milk, combined with soft chicken and delicious vegetables. The recipe is very diverse, including chicken curry with coconut milk and chicken curry with taro,... with irresistible appeal, guaranteed to conquer all picky palates. In this article, let's explore the recipe for coconut chicken curry with vietseafarm!

Why is cooking chicken curry with coconut milk so popular?

Chicken curry with coconut milk is one of the familiar and attractive dishes in Vietnamese cuisine as well as many Asian countries. This dish not only impresses with its fragrant aroma, harmonious sweet and fatty taste, but also brings many nutritional values ​​and convenience in processing. Below are detailed reasons explaining why chicken curry with coconut milk is so popular.

The rich, rich and unforgettable flavor

The most special thing that makes coconut milk chicken curry win the hearts of diners is the perfect blend of fragrant coconut milk and rich curry spices. When cooked, coconut milk penetrates deep into each fiber of chicken meat, creating a sweet, fatty, slightly spicy, salty and fragrant taste.

The aroma of lemongrass, onions, garlic, curry powder combined with the smooth, fatty taste of coconut milk makes the dish extremely attractive. This is a unique flavor that no other curry can replace.

Easy to eat, suitable for many ages and tastes

Coconut milk chicken curry is not too spicy like Indian or Thai curry, but has a sweet, slightly fatty, and delicious taste, so it is very suitable for Vietnamese people, especially children and the elderly.

The dish can be served with bread, vermicelli or white rice, each way of eating brings a separate experience. Whether it's a family meal, a party or a holiday, coconut milk chicken curry is always easy to "take over" thanks to its flexibility and suitability for all situations.

Providing a rich and healthy source of nutrition

Coconut milk chicken curry is not only delicious but also very nutritious. Chicken contains a lot of protein, vitamin B6, iron, zinc and low fat, helping the body develop muscles and increase resistance.

Meanwhile, coconut milk adds vegetable fat, minerals and antioxidants to help nourish the skin, improve the digestive system and provide quick energy.

In addition, spices in curry such as turmeric, ginger, lemongrass, onions, garlic... also have antibacterial effects, warm the body, reduce inflammation and are good for the circulatory system. It is this harmonious combination that turns coconut milk chicken curry into a delicious and nutritious meal.

Eye-catching color, attractive at first sight

One point that makes coconut milk chicken curry easily "conquer" diners is the bright orange-yellow color of the curry.

When cooked, coconut milk blends with curry powder to create a smooth, shiny and fragrant mixture. The soft cooked chicken, mixed with potatoes, carrots, onions... makes the dish full, attractive and stimulates the taste buds.

Not only delicious, the dish also achieves absolute aesthetic scores, suitable for family meals, parties or when entertaining guests.

Easy to prepare, common ingredients and saves time

Coconut milk chicken curry is an easy-to-cook dish, the ingredients are easy to find and does not require sophisticated techniques. Just prepare chicken, potatoes, carrots, coconut milk, curry powder and a few basic spices, you can cook a delicious, fatty dish.

The preparation time is also quite fast, only about 45-60 minutes, suitable for busy people who still want to have a delicious and nutritious meal for their family.

Showing the subtle fusion of Asian cuisine

Chicken curry with coconut milk is a dish that carries the cultural breath of Asian cuisine, combining the mild spicy taste of Indian curry, the fatty taste of Thai coconut milk and the gentle taste of Vietnamese people.

Each country has its own variation, but the common point is still coconut milk - the element that creates the soul of the dish. It is this fusion that helps chicken curry with coconut milk become diverse, rich and suitable for many different culinary cultures.

Reminiscent of traditional flavors and attached to family

Not only is it a delicious dish, chicken curry with coconut milk also carries the meaning of family bonding. Many people still remember the taste of chicken curry that their mother cooked on special occasions, weekend gatherings or Tet parties.

The aroma of coconut milk and curry spreads throughout the kitchen, making everyone feel warm, familiar and reminiscent of family memories. This is one of the reasons why this dish is not only delicious but also has great spiritual value for Vietnamese people.

How to cook simple coconut chicken curry at home?

Coconut chicken curry is a familiar dish in Vietnamese cuisine, loved for its rich, fragrant and irresistible flavor. With just easy-to-find ingredients and a few simple steps, you can completely cook delicious coconut chicken curry at home. Below are detailed instructions to help you make this dish successfully from the first time.

Ingredients to prepare

To make coconut chicken curry with the right flavor, you need to choose fresh and complete ingredients.

Main ingredients:

Home chicken: 1 (about 1.2 - 1.5 kg, choose home chicken for firmer and sweeter meat)

Coconut milk: 400 - 500 ml (depending on your taste)

Potatoes: 2 medium

Carrots: 1 large

Onions: 1

Lemongrass: 3 stalks

Garlic, shallots: 4 cloves each

Chili: 1-2 fruits (depending on your taste)

Curry powder: 2-3 tablespoons

Five-spice powder (optional): ½ teaspoon

Cooking oil, salt, sugar, fish sauce, pepper, seasoning powder

Accompanying ingredients (optional):

Bread, fresh noodles or white rice.

Preparing ingredients

This is an important step to determine whether the chicken curry is delicious and not fishy or not.

Preparing chicken: Clean, cut into bite-sized pieces. Then rinse with diluted salt water or crushed ginger to remove the odor, rinse with cold water and drain.

Marinate the chicken: Put the chicken in a large bowl, marinate with 2 tablespoons of curry powder, 1 tablespoon of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of pepper, 1 tablespoon of minced onion and garlic and 1 tablespoon of cooking oil. Mix well and let it marinate for at least 30 minutes.

Prepare the vegetables: Peel the potatoes and carrots, cut into bite-sized pieces. Cut the onions into wedges, crush the lemongrass and cut into 5-7 cm pieces.

Fry the potatoes and carrots: To keep the vegetables from being crushed when cooking, you should fry the potatoes and carrots until slightly golden brown, then remove and drain the oil.

Stir-fry the chicken and create the curry color

Put the pan on the stove, add 2 tablespoons of cooking oil, sauté the onions, garlic and minced lemongrass.

When fragrant, add the marinated chicken and stir-fry until the meat is firm and the curry color is absorbed.

Add a little curry powder while stir-frying to give the meat a beautiful golden color and a characteristic aroma.

When the chicken is firm, add 200 ml of filtered water and cook over medium heat until the chicken is tender.

Cook chicken curry with coconut milk

When the chicken is tender, add potatoes and carrots to the pot, add more coconut milk to cover the meat and vegetables.

Cook over low heat, stirring gently to prevent the coconut milk from separating.

Season to taste with fish sauce, sugar and seasoning powder.

When the curry thickens, add the onions and cook for another 5 minutes then turn off the heat.

Note: Do not cook over high heat for too long because the coconut milk may separate, making the sauce lose its smoothness.

Notes when cooking chicken curry with coconut milk

Chicken curry with coconut milk is a dish rich in flavor and nutrition, but to cook a delicious curry, with smooth broth and tender, sweet chicken, the cook needs a few important secrets. Below are detailed notes when cooking chicken curry with coconut milk that you should remember to achieve the most perfect flavor.

Choose fresh ingredients - the decisive factor in the flavor of the dish

Chicken is the main ingredient, so choosing fresh chicken will directly affect the sweetness and toughness of the curry. You should choose native chicken or free-range chicken, the meat is firm, not loose, and has a natural aroma. Although industrial chicken is cheap, it is easy to become loose when cooked, not retaining its characteristic sweetness and toughness.

In addition, ingredients such as potatoes, carrots, onions, lemongrass should also be fresh, not wilted or sprouted. In particular, coconut milk must be pure, fatty and fragrant, avoid using pre-mixed types containing many preservatives because it will reduce the natural flavor of the dish.

Marinate chicken properly to absorb the spices

One of the secrets to making chicken curry delicious is to marinate the chicken for enough time. After cleaning and chopping the chicken, marinate it with curry powder, minced onion and garlic, fish sauce, pepper, salt and a little cooking oil so that the meat absorbs the spices deeply.

The minimum marinating time should be from 30 minutes to 1 hour, if possible, leave it in the refrigerator for longer, it will be even more delicious. When cooking, the spices will be absorbed evenly, helping the chicken to be both rich and fragrant with the characteristic aroma of curry.

Fried potatoes and carrots before cooking to avoid crushing

Potatoes and carrots are two types of tubers commonly found in chicken curry, however, if cooked directly, they will easily be crushed and make the curry cloudy. Therefore, fry potatoes and carrots until lightly golden brown before adding them to the pot.

This method helps the vegetables to keep their shape, increase the richness and make the curry water clearer and more beautiful.

Watch the heat and cooking time appropriately

Cooking chicken curry requires patience, because if the heat is too high for a long time, the coconut milk can easily separate, making the curry water no longer smooth.

When you start adding the coconut milk, you should reduce the heat and simmer, stirring gently to avoid burning and sticking to the bottom of the pot.

When the water starts to thicken and turn golden yellow, that is when the curry dish has reached the right level of fat and smoothness.

Use coconut milk at the right stage to keep the fat smooth

Do not add coconut milk right from the beginning when stir-frying chicken, because at high temperatures the milk will easily separate and clump.

The best way is to stir-fry the chicken first with curry powder and spices, then add filtered water to cook until the meat is tender. When the meat is almost cooked, add coconut milk to cook with the vegetables to make the curry water rich and smooth.

If you like the sauce thicker, you can mix a little tapioca starch or cornstarch with water and add it to the pot before turning off the stove.

Seasoning to create a harmonious balance between spicy, salty, sweet and fatty

A delicious chicken curry dish must have a balance between the flavors: mildly spicy, moderately salty, sweet and fatty.

Depending on your family's taste, you can add a little unsweetened fresh milk for a lighter fatty taste, or add a little chili powder, satay if you like it spicy.

Season when the curry sauce has thickened to ensure the most standard flavor.

Don't forget to sauté the spices to create a base flavor for the dish

Shallots, garlic and lemongrass are the ingredients that create the characteristic base flavor for coconut milk chicken curry. Before adding the meat, sauté the chopped onion, garlic and lemongrass mixture in oil until golden brown and fragrant, then add the chicken.

This step helps to completely remove the fishy smell of the chicken and makes the dish more fragrant and attractive.

Keep the curry smooth and not oily

A common mistake when cooking coconut milk curry is that the water separates, the top part is oily and the bottom part is thin. To fix this, you should cook over medium heat, stir constantly and not let the water boil too hard.

If you find that the water starts to separate, you can add a little fresh coconut milk or a spoonful of fresh milk and stir gently to balance it.

Eat properly to enhance the flavor of the dish

Chicken curry with coconut milk can be eaten with many different foods such as bread, white rice, fresh vermicelli or crispy toast.

If you eat it with bread, you should use a type of bread with a crispy crust and soft inside to absorb the fragrant curry. If you eat it with rice, you should pour a little curry sauce on the hot rice so that the flavor spreads evenly, is more fragrant and richer.

Store properly if you don't use it all

If you cook a lot, you can store the chicken curry with coconut milk in the refrigerator for 1-2 days. When reheating, add a little coconut milk or fresh milk to keep the dish from becoming too thick or dry.

Do not leave the dish at room temperature for too long because coconut milk can easily spoil, making the dish quickly sour and lose its characteristic fatty taste.

With just familiar ingredients and simple steps, you can cook a fragrant, fatty coconut milk chicken curry dish, with restaurant-quality flavor right in your own kitchen. This dish is not only delicious and eye-catching but also nutritious, very suitable for cozy family meals or entertaining guests on weekends. A pot of hot chicken curry, with the aroma of coconut milk, slightly spicy, sweet and fatty, will surely make anyone who enjoys it exclaim and remember it forever.

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