One Coconut Chicken Curry – Three Cooking Methods
I was almost tempted to call this recipe Coconut Chicken Curry Soup as it is quite a thin curry that can be scooped up with handfuls of fried roti bread or spooned over mounds of steaming rice. Either way, this simple curry dish is so easy to prepare. I simply stir in a little cornflour slurry if I am in the mood for a thicker, less soupy consistency.
The beauty of this recipe is that you can cook it by any method you prefer. I’ve made Chicken Coconut Curry many times using my pressure cooker, slow cooker or stove top and it is always a success. The choice is yours!
Want to set and forget? Pop the ingredients into your slow cooker and enjoy the rest of your afternoon!
Home late from work and need a tasty dinner fast? Plug in your pressure cook and have this curry on the dinner table in 30 mins.
A traditionalist who just wants to cook without the gadgets? Prepare this recipe on your stove and enjoy the spicy aromas wafting from the kitchen.
Curries are such versatile meals and there are as many methods for preparing curry as there are people to eat them. I often enjoy grinding my spices and blitzing aromatics to make my own curry paste. But not today…today we are taking ingredients that you probably already have in the pantry and combining them to make a delicious, feel good Coconut Chicken Curry with minimum effort.
If you are cooking for people who prefer a milder curry, halve the amount of curry powder and reduce or omit the cayenne pepper. Your curry will have all the flavour, but not as much kick.
Add a flourish of coriander and sprinkle of cashews nuts for added colour and texture. I also like to serve my curries with a side of minty yoghurt sauce. Just stir fresh mint through Greek yoghurt for a cooling sauce to dollop into the curry.
- 3 boneless skinless chicken breasts, diced
- 1 red capsicum, seeded and thinly sliced
- 2 small potatoes (peeled and chopped to the same size as the chicken)
- 1 onion, chopped
- 3 cups chicken stock
- 1 can coconut milk
- 3 tablespoons yellow curry powder (see note)
- 1 teaspoon ground cumin
- 1 teaspoon of salt (or to taste)
- ½ teaspoon cayenne pepper (or to taste)
- cashews, coriander, greek yoghurt for serving
- Optional: corn flour slurry (see note)
- Brown the onion in the base of your searing slow cooker, pressure cooker or frying pan.
- Add chicken pieces, capsicum and potatoes to the pot.
- Whisk together chicken stock, curry powder, cumin, salt, and cayenne pepper and pour over chicken and veggies, stir through.
- PRESSURE COOKER: Lock lid and cook on high pressure for 15 mins. Use the natural release method. Add coconut milk and bring mixture to simmer for a few minutes to heat through and combine (add corn flour slurry at this time if using).
- SLOW COOKER: Cover and cook on low for 3-4 hours, about 10-15 minutes before serving, stir in coconut milk (add corn flour slurry at this time if using).
- STOVE TOP: Bring the mixture to a boil then reduce to a simmer. Simmer for 20 mins or until chicken is cooked through and potatoes are tender, add coconut and simmer for 5 minutes.
- Serve over rice or with roti bread and garnish with cashew nuts, coriander and a dollop of Greek yoghurt if desired.
- NOTES *If you prefer a milder curry, halve the amount of curry powder and omit the cayenne pepper *If you prefer a thicker curry whisk together 3 tablespoons cold water and 2 tablespoons flour and stir through sauce and bring to the boil for a few minutes before serving
- Servings : 4
- Ready in : 30 Minutes
- Course : Comments, Comments
- Recipe Type : Chicken, Dinner, Dinner in 30mins, One Pot, Pressure Cooker, Slow Cooker, Soups
- Ingredient : Chicken