When you want a simple dish chock full of meat and veggies this recipe really hits the spot. Kosher chicken curry with coconut milk is so quick and easy to make that it can even be a last minute choice for dinner when you are scrambling to put something together. Making coconut curry from scratch could not be easier. This recipe is also kosher for Passover and gluten free!
This recipe uses curry powder
This recipe is called a curry because it uses ingredients usually found in dishes that are commonly referred to as curry. Technically, this probably does not count as a curry but it does use a lot of those same flavors and ingredients. I know that Ben went on quite a rant about "curry powder" in his salmon tikka masala post but this recipe does use a "curry powder" as its main seasoning. (Shhh, don't tell Ben, he loves this dish and we don't want to ruin it for him).
Simple steps for making this recipe
Time needed: 50 minutes
How to make the best kosher chicken curry chicken curry with coconut milk step by step
- Prepare the veggies for sauteing
Chop the onion, carrots, sweet potatoes, broccoli, and celery. Mince the garlic and shave the ginger.
- Saute veggies in a stock pot
Heat the oil and add all of the veggies from step 1.
- Open the can of coconut milk
The can of coconut milk should have a hard layer on top of the liquid. This is the fat from the coconut milk and should be stirred in. Break it apart with a knife and pour it into the stock pot along with the contents of the can. Then add the coconut milk, broth, chicken breast, salt, pepper, and curry powder to the pot. Bring to a boil and then immediately reduce to a simmer until done.
The recipe does have a coconut milk base so it will have a slightly coconutty undertone. If you use one can of coconut milk, it does not have an overwhelming coconut flavor. If you use a second can of coconut milk then it does have a stronger coconut flavor. Let's just say this, I don't like coconut and I love this recipe made with one can so that should tell you something right there.
This is a relatively healthy dish. As it is written, there are a lot of nutrient rich veggies and lean protein in the recipe. Also, the fat from the coconut milk is generally regarded as a healthy fat.
...the health benefits of this dish are greatly increased if you use freshly ground spices instead of store bought curry powder...
"That's enough Ben! this is supposed to be a simple quick recipe!" Ignore him, use the store bought curry powder.
If you leave out the chicken and use a pareve or non-meat broth then the recipe is vegan! Substitute in your choice of vegan protein.
There are a lot of acceptable substitutes that will give you a similar texture but it will not taste coconutty. A lot of this will depend on whether you want to keep the recipe vegan or not. You can use cashew milk, oat milk, soy milk, rice milk, hemp milk and still keep it vegan. I have not tried any substitutes but they should work. You can also eliminate the chicken and use milk or cream instead of coconut milk. Be conscious that not all substitutions are kosher for Passover.
This recipe is supposed to be somewhat watery. This is because it relies on being served over rice (or cauliflower rice on Passover) to soak up the liquid. That being said, you may have added too much liquid. You can thicken up the sauce by using 1tsp of corn starch (potato starch on Passover) and then adding a little more if it still needs thickening.
More recipes like this one
Chicken Curry with Coconut Milk
- 2 tablespoon oil
- 1 onion chopped
- 6 cloves garlic chopped
- 1 tablespoon ginger fresh, grated
- 3 carrot peeled and chopped
- 2 medium sweet potato peeled and chopped into medium chunks
- 1 cup broccoli cut into small pieces
- 3 stalks celery chopped
- 3 chicken breast boneless, skinless, cut into chunks
- 1-2 cans coconut milk depending on coconut flavor preference
- 1 cup chicken broth
- 1-2 teaspoon salt to taste
- 1 pinch pepper to taste
- 1 tablespoon curry powder
- Wash, peel, and chop all vegetables.
- Over medium heat, heat oil in bottom of stock pot.
- Add in all vegetables and cook to soften for 5 minutes. Stir frequently.
- Add in coconut milk and chicken broth.
- Cube chicken breasts and add them to pot.
- Add salt, pepper, curry powder and stir to coat contents of pot.
- Bring to boil then reduce o low simmer and cook for 20-30 minutes until chicken is fully cooked and vegetables are tender to preference.
- Add more seasoning if necessary and serve over rice, brown rice, or on Passover quinoa or cauliflower rice.