f

Theme Layout

Boxed or Wide or Framed

Theme Translation

Display Featured Slider

Featured Slider Styles

Display Grid Slider

Grid Slider Styles

Display Trending Posts

Display Author Bio

No

Display Instagram Footer

Coconut Chicken Curry



The recipe  I wanted  to share with you today is for a delicious, creamy coconut chicken curry! One thing which I really came to appreciate when I moved over to, and lived in the UK, was a great curry.

A good curry is almost considered to be the National dish at this point in the UK, second only to Fish and Chips! They did a survey a few years ago as to the Nation's favourie dish and curry came very close to usurping that age old favourite! 



Then again maybe it is not so surprising considering the large Asian population in the UK and Britain's historical presence in what was India.  Curry is actually quite a regional thing in India with curries from different areas being substantially different in heat and spiciness.

Fruity coconut curries such as this one are considered to be a South Indian Chicken Curry with Coconut Milk.

Coconut Chicken Curry

 Curry was  not something we ever had in our home when I was growing up and actually not something which my mother ever did come to like in her lifetime.  I blame it all on George. 

George was this  man my mother sort of went out with after she and my father split up.  George was from Cape Breton and fancied himself to be somewhat of a chef/restauranteur. I think he had managed some restaurant out West with his ex-wife. Anyways, he loved making what he called curry.


It was actually a huge stir fry, predominantly flavoured with curry powder and garlic.  George loved garlic and always went overboard on things like this. My mother came to not even be able to stand the smell of curry, or garlic for that matter. 

That just goes to show how very easily a person can get turned off of a type of food once they have had it prepared for them improperly.  A proper done curry is a thing of great beauty and really delicious!


My first real experience with Curry came when I lived in Suffield, Alberta with my second husband. Suffield was the British Army Training Services Unit in Canada and was filled with British soldiers and their spouses. 

We made many lovely friends when we were there that were British and became somewhat indoctrinated in their ways and culinary traditions.  We used to go playing Darts with some of them a few nights a week and the star of any get-together would always be a delicious curry!


One of my best friends was a gal named Cathy Giles. She came from Manchester and had a real Mancunian accent, which took some real getting used to.  At first I had a really difficult time understanding her.

We got along well however and she showed me how to make a proper chicken curry, which became a real family favourite. Of course once I moved to the UK and went to Culinary School, I was further versed in the art of making a curry.  I think I can now put together a pretty good one!


The recipe I am sharing with you today actually doesn't come from the UK however.  It has actually been adapted from a cookery book I used to use when I worked at the Manor entitled Casual Cooking by Sara Foster. 

My boss had several of Sara Foster's cookery books and often liked me to cook recipes from them to serve at her ladies luncheon get-togethers. Not that I ever had a chance to cook them a curry, mind you. That would have gone down like a lead balloon to say the least!


In my own home, however, Curry was an oft cooked and much beloved dinner option. I loved Sara Foster's style of cookery. Quite a few of her recipes were fresh, easy and delicious! 

Like this fabulously fruity and rich curry. It is not overly spicy and boasts some beautiful flavours! It is an excellent recipe to use if you are wanting to introduce someone to curry dishes.  A way to wet their whistle so to speak!


Its a very simple make.  To begin with you just saute seasoned strips of chicken breast in a mix of butter and oil until golden brown. 

Onion  is then softened in the drippings.  You don't want to brown it . . .  you just want it to be soft and translucent without colouring it.


Into those you stir some garlic  . . . of course. Most good curries will contain some garlic, and then aromatics.
 
The aromatics in this dish are grated fresh orange zest and juice, curry powder,  and fresh grated ginger root.  A most deliciously aromatic combination!


This mixture smells absolutely amazing when it hits the pan.  At once, fruity and curryish, almost exotic. 

Into that goes a cupful of coconut milk and a cup of chicken stock.  I like to reduce it a bit to thicken it up.  This is my own way of doing it, not Sara's.  I like my curry sauces to be a bit on the thicker side.

Coconut Chicken Curry

Once the sauce has reduced you return the chicken to the pan and heat it through, finishing the cooking of the chicken.  A bit of mango chutney is added, along with some chopped fresh mint and fresh coriander. 

I am really going to miss my fresh herbs in the garden.  Perhaps I will be able to start a bit of a windowsil herb garden when I get my own place. We shall see.

 
A sprinkle on top of toasted flaked almonds or unsalted cashews (or both, my preference) and dinner is ready.  All you need on the side is some rice.  
 
The sauce is so rich, I recommend plain rice.  Basmati or jasmine rice is a good option.


The addition of mint and coriander is a bit unusual I think.  At least the mint is. But trust me when I tell you they work really well in this along with the fruitiness and the coconut milk. 

Make sure you use a really well flavoured Mango Chutney. You want one with a bit of zip along with plenty of sweet.


This curry is a real favourite of mine and one that I make fairy often.  Its rich and creamy, well flavoured, not too spicy and incredibly delicious. 

If you are looking for something tasty to serve your family this weekend, that is also quick and easy to make, look no further. This delicious Coconut Chicken Curry fits the bill on all counts!

Coconut Chicken Curry

Coconut Chicken Curry
Yield: 4-6
Author: Marie Rayner
prep time: 10 Mincook time: 20 Mintotal time: 30 Min
This is a quick and easy chicken dish with a rich and tasty sauce. Serve with some steamed rice, a side vegetable and crisp poppadoms for a full meal.

Ingredients

  • 4 boneless, skinless chicken breast fillets
  • fine sea salt and freshly ground black pepper to taste
  • 1 TBS butter
  • 2 TBS light olive oil
  • 1 medium onion, peeled and diced
  • 2 garlic cloves, peeled and minced
  • 1 TBS medium curry powder
  • 1 TBS grated peeled fresh ginger root
  • the finely grated zest and juice from one orange
  • 1 cup (240ml) unsweetened coconut milk
  • 1 cup (240ml) chicken stock
  • 2 TBS good mango chutney
  • 1 TBS chopped fresh mint
  • 1 TBS chopped fresh cilantro (coriander leaf)
  • a small handful of lightly toasted slivered almonds or unsalted cashews

Instructions

  1. Trim and discard any fat from the chicken breasts. Cut crosswise into strips. Season with salt and black pepper.
  2. Heat the butter and oil in a large skillet until the butter begins to foam. Add the chicken strips and saute them until golden brown, 3 to 4 minutes. Scoop out to a bowl and keep warm.
  3. Add the onion to the skillet. Cook, stirring frequently until translucent and tender. Add the garlic and cook for about a minute longer. Take care that it doesn't brown.
  4. Add the ginger root, orange zest, curry powder and orange juice, scraping the bottom of the pan to loosen any tasty bits.
  5. Add the coconut milk and chicken stock. Bring to the boil. Boil for a few minutes to reduce slightly and then add the chicken pieces and any juices collected back to the pan.
  6. Simmer for another 5 to 6 minutes until well heated through and the chicken is cooked thoroughly.
  7. Stir in the chutney and the herbs. Pour into a serving bowl. Garnish with the toasted nuts and serve immediately.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen
Coconut Chicken Curry

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin

QuickEdit
Marie Rayner
9 Comments
Share :

9 comments:

  1. This looks so good, Marie. I'm wondering what I could substitute for the Mango Chutney. I've got all the ingredients except for the chutney. Do you think orange marmalade might work? Good luck this morning. Hope you won't have to wait too long to get your prescriptions. Hugs and love, Elaine

    ReplyDelete
    Replies
    1. Orange Marmelade would be an excellent choice Elaine, and perhaps just a touch of wine vinegar for some tang? You might also want to add a pinch of cayenne but not much! Everything went well this morning. Back home now with prescriptions in hand! Just need to take them to the chemist now! Love and hugs, xoxo

      Delete
  2. Hee, hee... I've just made one of your other delicious Curried Chicken & Coconut Rice Casseroles this week (seriously good everyone - I recommend it) and now you tempt me with another chicken curry :)

    I shall give this a go late next week as I have all I need at home and this is different from what I made the other day, and sounds very tasty. I'm intrigued by adding the orange zest, which is something I've not done before.

    ReplyDelete
    Replies
    1. Marie I need to tell you how very appreciative I am that you cook my recipes and take the time to share your experiences with us! Not many do, and it means a lot to me. It really does! Thank you so much! ❤️❤️❤️

      Delete
  3. This one sounds great!

    On another note, I made your sheet pan chicken and potatoes last night. Well, you would have thought Rick was eating at a fine resto the way he kept talking about how good the chicken was! He's always appreciative but never so effusive. Even this morning on the phone he said "That dinner was so good!" We didn't have the beans but did have potatoes and also roasted Roma tomatoes which were delicious. Thanks!

    ReplyDelete
    Replies
    1. It’s fabulous Jeanie! I am so pleased you and Rick enjoyed the chicken! Thank you so much! Xoxo

      Delete
  4. I’ve been trying to make a good chicken curry for years. Each and every time my wife has said that she didn’t like it. So she was not pleased at yet another attempt. But... she loved this recipe!

    ReplyDelete
  5. Definitely one recipe to try...thank you...

    ReplyDelete
  6. Marie, Thank you for this recipe. I had all ingredients on hand and I love a good curry. Whoo Hoo! I added my spicy curry powder and it is hot! May have to use the mild curry powder next time. I also added raisins. I like the fruity dimension they give. They complement the orange. I enjoyed just adding more ingredients to the pan. One pan cooking is the best. Thank you again. Susan

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam or comments with links. They will be deleted immediately. I don't even read them. Your comments will also not be posted if they are nasty either to myself or to other readers. Play nice.

Follow @georgialoustudios