Easy Chicken Curry with Coconut Milk, Coconut Milk Chicken Curry Recipe - Edible Garden (2024)

FAQs

Should I use canned coconut milk for curry? ›

Certainly! Coconut milk curries are rich and flavorful, and they pair well with a variety of side dishes and accompaniments.

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Canned coconut milk is widely available and inexpensive. But you will need to stir or shake it. The fatty “cream” will rise to the top of the can over time, creating a dense layer that needs to be mixed back into the watery liquid below.

You can use cornstarch or all-purpose flour as a thickening agent. Dissolve some cornstarch or cornflour in a bowl with cold water to make a slurry. Then add the slurry to the coconut milk and boil until it reaches your desired consistency.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

What cream do you use for curry? ›

Clotted cream is amazing and it doesn't just have to be used on scones! By adding it to this curry it gives it that nice creamy flavour, but I do find it very subtle so its not over powering. Funny enough it makes it almost taste like a korma but has more of a tomato flavour than coconut.

If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.

Creamy curries like butter chicken or paneer tikka masala often use milk or cream to achieve their characteristic richness. Coconut Milk: Coconut milk is a staple in many Southeast Asian cuisines, such as Thai, Malaysian, and Indonesian. It imparts a distinct coconut flavor and creamy consistency to the curry.

Soy milk

Soy milk is a great alternative to coconut milk. It's also plant-based and has a slightly lower fat content than coconut milk. In most recipes, you can swap it in a 1:1 ratio. If you're looking to add more protein to your diet, soy milk is a good option.

The process of evaporation involves heating the coconut milk to allow the water to vaporize, leaving a thicker and creamier consistency. This concentrated coconut milk is often used in cooking and baking to add richness and flavor to dishes.

For curries, stews and thick dessert soups though, stick with canned/ carton coconut milk. They'll give you a richer, more fragrant result. I don't know what's available in your area but the best advice I can share is to just check the ingredients, if it's anything besides ““coconut milk” I wouldn't bother.

If you want a healthier option, go for a lite coconut milk brand that is low in fat. However, the fat content does affect the milk's texture and flavor, so it's best to opt for full-fat coconut milk when you're making something creamy.

Evaporated coconut milk, stirred in at the end, heightens the coconut flavors for a more fragrant sauce. Serve the curry over a bed of rice for a satisfying and deeply cozy meal.

Canned and carton coconut milk have the same main ingredient but differ in flavor, texture, and composition. For starters, canned coconut milk is 73% water and boasts 48 grams of fat per cup, depending on the brand. Therefore, it's thicker and denser than cartoon coconut milk, which has around 35 grams of fat per cup.