Creamy Coconut Curry Chicken

The mix of cool creamy coconut and exotic spices makes this coconut curry chicken recipe a sweetly savory dish that’s beyond delicious!

To make this recipe you will need:

Curry Powder:

  • 1 tsp Organic Chipotle Powder (Mexico)
  • 3 tbsp Coriander Seed Organic (Egypt)
  • 1 tbsp Organic Black Peppercorns
  • 3 tbsp Organic Blue Poppy Seed (Holland)
  • 2 tsp Organic Yellow Mustard Seeds (India)
  • 1 tbsp Organic Powdered Turmeric (India)
  • 10 Whole Organic Cloves
  • 2 tsp Organic Cinnamon

Coconut Chicken:

  • 6 boneless, skinless chicken breasts – cut and cubed in two-inch pieces
  • Curry powder (Made from ingredients above)
  • 2 Tablespoons Olive oil
  • Stalk of fresh lemon grass finely chopped (about 1 Tablespoon)
  • 1/2 Can Coconut crème or coconut milk
  • 3 Tablespoons virgin coconut oil, divided
  • Reduced sodium soy sauce
  • 1 1/2 Cups Jasmine rice
  • 3 Cups Sodium reduced chicken broth

The first thing we have to do with this recipe is prepare our homemade curry powder.  While it’s perfectly acceptable to purchase pre-blended curry powder from the store when in a pinch, I have to tell you that once you’ve made your own, store-bought will never taste quite as good again. This is powdered gold and is the magical seasoning that will really help bring our dish to life!

This recipe was passed down to me by my own mother who has been blending it this exact way for twenty years.  It’s a family tradition at this point.  Even my nine year old daughter loves to blend it up as well!

I order all organic spices, and keep them refrigerated until it’s time to use them. This helps prolong the life of the spices and keeps them tasting fresh. This blend of Curry is made from spices all over the world.  Be warned! It DOES have a bit of heat to it and you can easily turn that up or down based on your preference by adjusting the amount of chipotle you add.  Want it hotter?  Add more chipotle.  Need something more mild?  Less chipotle is the answer.

To make your curry powder, blend together all your spices until the mixture is a fine blended powder.  The easiest way to do this is with a coffee bean grinder or a spice mill.

CB PRO TIP:  Be aware that spices like these are strong and there’s a good chance if you use the same grinder to grind your coffee beans later, you’ll end up with hints of curry with your caffeine.  I strongly recommend having a dedicated grinder for spices and another grinder for coffee.

This recipe will yield about 3/4 cup of powder which is plenty for this recipe with a healthy amount left over.  Once your curry is blended, transfer it to a glass container and store in the refrigerator until it’s time to use it.

We’ll start this dish out by preparing our Jasmine rice first as it takes a bit longer to cook on the stove.  If you’re using a steamer, you can move this part down to the end of the recipe and do it after you’ve started cooking your chicken.

In a medium saucepan with a tight-fitting lid, combine your jasmine rice with your chicken broth, a tablespoon of coconut oil and any leftover chopped lemon grass you might have and bring to a boil.

Stir once, cover and then reduce the heat to low.  Allow to simmer for 18 minutes.

Now let’s move onto preparing our chicken!

Chop your chicken breasts into two-inch pieces and toss them in a bowl with your curry powder.

We’re not including a measurement for the curry powder here as it’s dependent upon how much you love curry.  Just like the Chipotle in the powder itself, how much or how little curry powder you add to your chicken will determine how hot or mild the final dish is.  Adjust according to your own personal tastes.

In a big frying pan preheated to high, drizzle in enough olive oil to coat the bottom and add in your curry coated chicken.  Brown both sides of the chicken, allowing the curry powder to really infuse into the meat.

After your chicken is browned, stir in your chopped lemon grass and your two tablespoons of coconut oil.  Reduce the heat and add in half a can of coconut crème and four or five dashes of soy sauce.

Mix thoroughly and then reduce the heat to low and allow to simmer for 7-10 minutes or until the center of your chicken pieces are no longer pink and the juice runs clear.

Place your cooked rice in a medium serving bowl and your curry chicken in a separate bowl.

To serve, scoop up a healthy serving of rice in a bowl and ladle your curry chicken over top, making sure to get plenty of the creamy delicious broth along with your meat and enjoy!

Mmmm–so many unique flavors!

Not only is this dish a great family dinner, it’s been one of my favorite go-to for parties.  I love serving it in individual shot size cups as a fun appetizer for a cocktail party.

Enjoy!!!

Creamy Coconut Curry Chicken

The mix of cool creamy coconut and exotic spices makes this coconut curry chicken recipe a sweetly
savory dish that's beyond delicious!
Prep Time20 hrs
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: coconut curry, coconut curry with lemongrass rice, creamy coconut curry, curry, lemongrass and jasmine rice
Servings: 4 people
Author: Chef Wendy
Cost: $15

Ingredients

Curry Powder

  • 1 tsp Chipotle powder Organic, from Mexico
  • 3 Tbsp Coriander seed Organic, from Egypt
  • 1 Tbsp Black peppercorns
  • 3 Tbsp Blue poppy seeds Organic, from Holland
  • 2 tsp Yellow mustard seeds Organic, from India
  • 1 Tbsp Powdered turmeric Organic, from India
  • 10 cloves Organic, whole
  • 2 tsp Cinnamon Organic

Coconut Chicken

  • 6 Boneless, skinless chicken breasts cut and cubed into 2-inch pieces
  • Curry powder (from recipe below)
  • 2 Tbsp Olive oil extra virgin
  • 1 1/2 stalks Lemon grass finely chopped - divided into 3rds
  • 1/2 can Coconut crème or coconut milk
  • 3 Tbsp Coconut oil virgin, divided
  • Soy sauce Reduced sodium
  • 3 cups Chicken broth Reduced Sodium

Instructions

  • Make your curry powder by first blending together all your curry spices in either a coffee grinder or spice mill until the mixture is a fine blended powder. 
  • In a medium saucepan with a tight-fitting lid, combine your jasmine rice with your chicken broth, a tablespoon of coconut oil and 1/3 of your chopped lemon grass and bring to a boil.
  • Stir once, cover and then reduce the heat to low.  Allow to simmer for 18 minutes.
  • Chop your chicken breasts into two-inch pieces and toss them in a bowl with your curry powder. 
  • In a big frying pan preheated to high, drizzle in enough olive oil to coat the bottom and add in your curry coated chicken.  Brown both sides of the chicken, allowing the curry powder to really infuse into the meat.
  • After your chicken is browned, stir in the rest of your chopped lemon grass and your two tablespoons of coconut oil. 
  • Reduce the heat and add in half a can of coconut crème and four or five dashes of soy sauce.
  • Mix thoroughly and then reduce the heat to low and allow to simmer for 7-10 minutes or until the center of your chicken pieces are no longer pink and the juice runs clear.
  • To serve, scoop up a healthy serving of rice in a bowl and ladle your curry chicken over top, making sure to get plenty of the creamy delicious broth along with your meat and enjoy!

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