STIR FRIED CHICKEN IN COCONUT CURRY SAUCE / COCONUT CURRY CHICKEN

CHICKEN IN COCONUT CURRY SAUCE

This is my version for the popular coconut curry sauce chicken with an Indian touch. This dish has a rich taste with an amazing coconut milk flavor. You can make this curry recipe with very little effort and is super simple. If you are craving for any simple chicken dish on weekends, this is worth a try. Coconut milk recipes are my favorite. And now am a big fan of this coconut curry sauce too. This is my first attempt at making a chicken recipe with coconut curry sauce. The tender and juicy chicken with coconut sauce are perfect to side with pancakes, dosa, chapati etc. I have shared many recipes for chicken curry with coconut milk that is hot or mildly spiced. However, this curry is not too hot but you can add more green chilies according to your preference to heat. So here is the recipe showing how to make coconut curry sauce/stir fried chicken with coconut sauce/chicken curry/curry sauce recipe/thai curry/thai chicken curry/coconut milk curry/coconut milk chicken/coconut milk curry sauce/creamy curry sauce/curry dish recipe.

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INGREDIENTS

Chicken breast - 3, skinless and boneless, cubed (1 inch)

Green chilies    - 3 nos, chopped

Ginger juliennes- 2 tsp

Garlic juliennes - 3 tsp

Soy sauce           - 2 tsp, light soy sauce

Cornflour           - half tsp mixed in 2 tbsp of water

Chopped coriander leaves  - 2 tsp

Pepper powder   - half tsp, to garnish

Red chili flakes  - 1 tsp, to garnish

Butter                 - 2 tsp, melted

Salt

For coconut curry sauce

Coconut milk   - 1 cup, thick

Curd                 - 2 tbsp, less sour

Fresh cream      - 3 tbsp

For chicken Marination

Garlic powder  - 1 tsp

Ginger powder - 1 tsp

Soy sauce         - 1 tbsp

Pepper powder - 1 tsp

Salt                   - to taste

PREPARATION

• Cut the chicken breast into 1-inch cubes. Set aside in a bowl. Marinate it with all ingredients given under for marination. Combine evenly until nicely coated. Chill for an hour (not more).
• Make the coconut curry sauce - Add coconut milk, fresh cream, and curd in a blender. Blend well and set aside.
• Now heat a pan. Stir together chopped chilies, ginger and garlic juliennes in melted butter until raw smell vanishes. 
• To this, add soy sauce and stir.
• Then slide chicken cubes and combine well.Cook for 6 minutes or until chicken is cooked through.
• Once done, add chopped coriander leaves. Stir well.
• Slowly pour the prepared coconut curry sauce into the pan stirring constantly until evenly incorporated. 
• Continue to cook until the sauce starts to thicken. Now add the cornflour mixed with water and stir well. Let it cook well until it bubbles and stir vigorously.Once you reach the required consistency, remove from flame. Do not cook for more. 
• Garnish with pepper powder and chili flakes.
• Serve hot.