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

FAQs

What does coconut milk do to a curry? ›

Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.

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.

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.

Combine It with Curry Spices

Curries are much easier to make than you think; just combine coconut milk with red, green, yellow, or any curry paste or dried curry spice mixes like Madras or garam masala. Then, top vegetables or any meat, such as chicken, beef, shrimp, or fish, with the sauce.

Cornstarch is another popular thickening agent. To create a slurry, mix a tablespoon of cornstarch with an equal amount of cold water. Add the slurry to your curry and bring it to a simmer. Keep in mind that cornstarch should be added towards the end of cooking, as overcooking can cause the sauce to thin again.

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.

If you want to delve into the blend of spices that make up curry blends, you'll need turmeric, ginger, mustard, cumin, and black pepper. Depending on the use or flavor you're looking for, the seasoning might include garlic, cinnamon, coriander, fenugreek, and more.

Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.

In a blender, combine the coconut, water, and salt. Blend, and then blend some more. Strain through a nut bag (makes it easy!) or fine strainer. Sweeten to taste if you like, I usually use a few drops of liquid stevia, or maple syrup.

After the paste is stir-fried for one to two minutes, add your choice of protein and vegetables and stir-fry until they are fully cooked. Add coconut milk, and simmer the curry until it reaches your preferred consistency.

How do you get the coconut milk taste out of curry? ›

How do you reduce coconut milk taste? One of the most popular ways to hide the coconut flavor in your coconut milk is to utilize baking soda. Sometimes the big problem with using coconut milk in a recipe is that it will just be too sweet. This can throw off the balance of a dish and make it turn out a little bit wrong.

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.

Often, if the can doesn't contain stabilizers, the milk will separate into two layers: a thin, watery milk topped with dense cream. Some recipes call for using just the cream; otherwise, you can simply stir or shake the contents of the can until it's evenly combined.

In Southern India, coconut milk is a commonly used component, rather than dairy. Common ingredients within Indian curries include lentils, chicken, and chickpeas, and they often have a thicker consistency than Thai curries. Delicious breads such as naan and roti are common pairings.

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.

Coconut milk or cream

Coconut milk is a vegan option for all curries. You can also try adding a splash of milk, if that's all you have to hand. Milk contains a protein called casein which actually breaks down capsaicin and makes it less spicy – both full-fat and skimmed do the trick nicely.

Coconut milk may benefit health in several ways, such as by stimulating weight loss and lowering cholesterol. It can also add flavor to sweet and savory dishes and serve as an alternative to dairy milk. Coconut water is the liquid inside a coconut, while coconut milk comes from the fruit's white flesh.

Coconut milk curdles when cooked too long at high temperatures. Coconut milk is a thick and creamy liquid that's extracted from the pulpy meat of a coconut.