Bahar: Tasty and delicious curry. Not too spicy, but spicy enough to taste like a true curry. An easy dish that you can cook in only about half an hour. I found the recipe on food-network Canada when I was looking for a recipe that uses coconut milk and doesn't need too many fancy ingredients, and there it was. Enjoy.
1. Peel and chop the onion. Peel and finely dice the garlic cloves.
2. Rinse chicken; pat dry. Cut into 1-inch pieces
3. Heat 2 tbsp of oil in a large frying pan over medium-high heat. Add half of the chopped onion and saute until tender. Add chicken and saute about 5 minutes or until slightly browned. Transfer the chicken to a medium-size bowl.
4. Add remaining 1 tbsp of oil to the frying pan. Add the rest of the chopped onion and garlic. Cook and stir until onion is tender. Drain.
5. Add coconut milk, yogurt, grated ginger, curry powder, salt and pepper to the pan. Bring to a simmer. Add the chicken and simmer for about 10 minutes.
6. Transfer the curry to the serving bowl, garnish on top with slivered almonds and powdered coconut (optional). Serve with rice.
Published on March 17, 2008 Last edited on October 23, 2009
Well i do thank you it worked out nicely.Thanks again
Mike, Guest
2009 May 30
i also added Red pepper, and a small amount of hot peppers. worked out nicely
Alex, Guest
2010 Mar 22
Which curry powder did you use ?
Amber, Guest from: Canada
2010 May 29
I've cooked this recipe countless times. PERFECT for university life, and easily the most delicious curry I've eaten lately. Plus it's gluten free! Sometimes I omit the yogurt and just use more coconut milk. Thank you for sharing!
Darcy, Guest
2011 Feb 14
this was pretty good. added red peppers and red chilli flakes. could have used a bit more of a kick but very tasty.
Lisa, Guest
2011 Feb 17
This recipe was so easy,and my meal turned out delishes. I only had vanilla yogart,but still I added anyways and it gave it a wonderful flavour.
Candace, Guest
2011 Feb 24
This tasted great-- but there is over 50 grams of fat and 500+ calories in 1 cup of coconut milk! I use just low fat yogurt and add a little more coconut flakes-- not as yummy but keeps the fat and calories down.
I find that all the things listed were great. Well I just bookmarked this article as it contains lists of great stuff? Great work, thanks__________Paulgluten free chocolate
Maria, Guest
2011 Jun 15
I used light coconut cream, substituted 2% milk for the yogurt, and diced potatoes for the coconut flakes and slivered almonds. Next time I do this, I will add carrots. Thanks...:D
Mauren, Guest from: Usa
2011 Jul 27
To kick up the flavor I added some chopped Jalapenos when serving.
David Warren, Guest from: Woodstock,NB
2012 Sep 22
Me and my Girlfriend tried this one evening,It was really good!Very easy to make which we liked.
CharB, Guest
2013 Apr 10
If you are concerned about the saturated fat content in coconut milk, know that this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. Contrary to popular myth, it does not transform into bad cholesterol to clog up arteries. The principle fatty acid in coconut milk is lauric acid, which is found in breast milk.
