Sisterhood of the Travelling Recipes
Coconut Chicken Curry
The year I turned 15, my Mom decided it was time I learnt the basics of cooking. If nothing else, she figured I could at least make myself breakfast without having to yell for her when I’m hungry. Starting with the classic rule to making the perfect hard boiled egg - where the yolk is firm, yet still melts at the touch of your tongue, I gradually moved on to more complicated things, like making perfect plain boiled rice - not mushy, not hard, but just right.During the years since, I’ve played around with many of Mom’s classic favourites. Food she would only let us indulge in on special occasions, or when she was feeling slightly more generous. Everytime I experimented with one of her classics, trying my best to add my own touch to it, I would keep note of the alterations I made. The next time we spoke, I would tell her of my experiments, only to get more tips on what else could have been altered and in what way. I would then go back into my kitchen and play around some more until I had it perfect to my taste. It would taste nothing like hers, but it wouldn’t be bad either. If I like it enough, I make it a part of my own collection - a stash of my tried and tested favourites that I always turn to when I want to please those I intend to feed.
Over the years, many of these recipes have featured over and over again at my dinner parties. Some, for the same group of people who always request it when they come over. With time, I’ve shared many of these with close friends, who succeeded in bribing me enough to persuade me to part with my secrets. Likewise, they never fail to let me know when they try it out, and especially when they’ve experimented and made changes to it, only to come up with something better suited to their tastes. As the recipes move around, being part of many alterations and tests, one thing always remains the same. It’s the circle we share, a cult of kinds, membered by those who love nothing more than a plate of good food and won’t stop till they get it. And so, the sisterhood grows.
COCONUT CHICKEN CURRY
Prep time: 10 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side
2 large
1 medium
2-3
1 tbsp
1 cup
5-6
1-2
1 tbsp
1 tsp
1/4 tsp
2-3 tbspboneless chicken breasts, diced into 1-inch cubes
onion, finely chopped
green chillies, slit in the middle
garlic, finely chopped
coconut milk
curry leaves
dried red chillies
coriander seeds
cumin seeds
turmeric powder
light cooking oil
salt, to taste
water, as neededTOAST dried red chilies, cumin seeds and coriander seeds till fragrant. Grind in a food processor to fine powder and set aside.
HEAT oil and saute garlic and curry leaves till fragrant. Add onions and fry for a few minutes till tender and pink.
ADD Ground spices and turmeric, and fry for a few seconds before adding coconut milk. Allow it to come to a boil, and then add chicken pieces along with slit green chillies.
SEASON with salt and cook covered for 10-12 minutes till chicken is done, adding water if necessary.
February 26th, 2007 15:32
I agree, definitely a comfort food! Who can beat a rich warming curry with the creamy overtones of coconut milk? Mmmmmmm lurvely!!
February 26th, 2007 16:25
A great, simple, classic south Indian curry that cries out - if I ain’t bust, don’t fix me! Regional food at its best.
February 26th, 2007 17:28
15, eh? Think I’ve started too early? She’s 8 and has been getting her own breakfast - warm milk + cereal and/or toast - since …gosh! I can’t remember! I had a really tough time when I switched to organic milk delivered in glass bottles recently. They were heavy and too cold for her. So I found another dairy that delivered organic milk in half gallon plastic bottles. Phew! And, steamed rice is her task. She used to make tea when we used the Coffeemaker to make tea (coffee filters + loose tea) but now since I use a teapot and it involves pouring boiling water from an electric kettle into the teapot, she no longer makes tea. But she does get the water going for the tea!
Is this chicken curry a Malaysian curry? Sounds delicious! I notice you don’t use any ginger in it.
February 27th, 2007 01:21
Meena
This is not just comfort food for me, its convinient food hehe..every other night when I’m home late from work, this is all I can think of, oh..curry..one big bowl with hot steamy rice, I don’t care whatever wheather, season or mood I’m in, I just go curry !! Thanks for the wonderful story, cheers ! 
I know just what you mean MW, curry is my food choice any day!
February 27th, 2007 03:19
Nice and delicious looking curry…..
and just as nice story…..
Thanks Spandana!
February 27th, 2007 14:20
Looks delicious. I love curry chicken with coconut milk. Delicious.
I like your prelude to this recipe. It’s funny how people love food and teak this and that and make their own classic recipes that are perfect for their palette.
Take care,
Monika
Thanks Monika. I know, it’s funny how one recipe can move around so much and changed in so many ways!
March 1st, 2007 15:41
I am so happy to discover your blog. All your posts are so informative and lovely, making me more confident to try out Indian food… Thanks!
Thanks a lot Anh!
March 1st, 2007 21:51
I remember your fish curry (still on my to-try list), and now it’s chicken curry. I love curries!
I do too TF, hence the many posts dedicated to them!
March 2nd, 2007 01:18
Ah, this is quite close to the Kerala type of fish curry isn’t it? You fish curry and ginger shrimps are still on my must try lists!!
And you are right, we tend to tweak recipes to suit our tastes.:)
This curry is inspired from my Mom’s Malaysian style of cooking Jyothsna, and yes, very similar to Kerala coooking in the use of coconut.
March 2nd, 2007 04:04
That’s a delicious looking chicken curry, Meena. With fresh coconut milk, the flavor is absolutely divine!
Thanks Sailaja!
March 11th, 2007 21:04
Thanks so much for the recipe. It was delicious, and very easy to make.
I added about 3/4 cups of unsweetend coconut flakes (soaked in hot water first to soften it up), and because I did not have curry leaves, I added 1 tbs of curry paste. Sooo tasty!
Thanks again from Canada.
March 13th, 2007 00:54
Was looking for coconut-milk based chicken recipe. Gonna try this today at lunch. Looks yummy!
April 14th, 2007 21:32
This recipe sounds great! Would you reccommend serving it with rice, or just alone, with a veggie (if so, which one) or without?
August 6th, 2007 10:26
I tried this dish and it was delicious. I’ll be writing about it this week. Thanks a lot for the lovely recipe.
August 30th, 2007 12:21
Lovely photo!
Will try the recipe
August 30th, 2007 12:23
Have you ever entered any photos for Does MY Blog Look Good In This event? You should!
January 29th, 2008 20:44
I crave curry, but can’t always afford takeout.
This was my first attempt at making it at home, and it was a smashing success!! It’s absolutely delicious.
I didn’t have all the ingredients, so I made do with curry powder and red pepper flakes (instead of the chiles) and it was STILL fantastic. And so easy.
Thank you so much. My husband thanks you, too!