- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 585 kcal
Quick summary
“Chicken curry combines seared chicken cubes with onion and garlic in an aromatic reduction of curry powder, coconut milk, and soy sauce. The natural fat of the coconut milk attenuates the heat of the spices, resulting in a thick yellowish sauce with a velvety texture. The gentle twenty-minute cooking ensures the chicken absorbs the aromas and maintains the tenderness of the fibers. With a final touch of chopped fresh parsley to balance the unctuousness, the recipe offers one-pot practicality for four portions.”
What you need to know
- Brown the chicken cubes over medium-high heat to seal the internal juices before adding the liquids.
- Mix the curry powder directly into the hot meat to toast the spices and release aromatic oils.
- Reduce the coconut milk over low heat for 20 minutes until the sauce reaches a full-bodied consistency.
Ingredients
Main
- 1 kg of chicken breast cut into cubes
- 2 tablespoons oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons of curry powder
- 400 ml of coconut milk
- 1 tablespoon of soy sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Principal
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Include the minced garlic and sauté for another 1 minute.
- Add the chicken cubes and cook until golden.
- Season with salt and pepper to taste.
- Sprinkle the curry powder over the chicken and mix well.
- Pour in the coconut milk and soy sauce, stirring to incorporate.
- Let it cook over low heat for about 20 minutes, until the chicken is well cooked.
- Correct the seasoning if necessary and turn off the heat.
- Garnish with fresh parsley before serving.
- Serve hot accompanied by rice or naan.
Chef's tips
- Cut the chicken breast cubes into a standardized size of 3 cm to ensure even cooking.
- Use traditional full-fat coconut milk to ensure the sauce gains body without needing starches.
- Adjust salt only after adding the soy sauce, which already has a concentrated sodium content in its composition.
Variations
- Curry with vegetables: add pre-cooked carrot and potato cubes in the final 10 minutes of the sauce.
- Spicy curry: add half a chopped chili pepper without seeds along with the sautéed garlic.
- Curry with nuts: finish with toasted chopped cashew nuts over the meat when plating.
Substitutions
- The chicken breast can be replaced by boneless cubed chicken thighs for more juiciness.
- Coconut milk can be swapped for plain whole yogurt mixed with 50ml of filtered water.
- The fresh finishing salsa can be substituted with finely chopped cilantro leaves.
How to store
Guarde em pote hermético na geladeira por até 3 dias. Reaqueça em fogo baixo adicionando duas colheres de água filtrada para recuperar a fluidez aveludada do molho de coco.
Can it be frozen?
Freeze in a sealed container for up to 60 days at -18°C. Thaw in the refrigerator and reheat over low heat, stirring continuously to reincorporate the coconut milk emulsion.
What to serve with
Serve with basmati rice or fluffy white rice to soak up the aromatic sauce. Add warm slices of naan bread and a salad of green leaves with lemon.
Frequently asked questions
How to prevent chicken breast from becoming dry and fibrous in curry?
Do not exceed the 20-minute cooking time over low heat after adding the liquids. The moderate heat of the coconut milk cooks the meat without dehydrating the muscle fibers of the breast.
Can I freeze this dish together with the side dish rice?
It is recommended to freeze only the chicken with the curry sauce. Cooked rice tends to dry out or lose consistency when thawed in the same container, being better made fresh.
Which type of curry powder is most recommended for this recipe?
Standard commercial yellow curry offers balanced notes of turmeric, fenugreek, cumin, and cilantro. If you desire less pungency, choose versions identified as mild curry.
Can coconut milk curdle during boiling?
Coconut milk with high fat content maintains thermal stability, but very violent boiling can cause oil separation. Keep the flame always on low to medium-low heat.
