Curry Chicken W/Coconut Milk and Spiced Basmati Rice

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Curry Chicken with Coconut Milk

1 chicken, cut into chunks
1 TBS chili powder
2 TBS curry powder
1 TBS paprika
1 tsp. cumin
3 cloves of garlic, chopped
2 white onions, chopped
2 tomatoes, roughly chopped
½ cup cilantro, chopped
2 TBS oil
1 bay leaf
1 lb. sweet potatoes, peeled and cut into small chunks
1 C coconut milk
3 C water
Salt and pepper to taste

Let me start out first thing by saying I added a lot more curry, cumin, and cilantro – I also garnished after plating with more fresh cilantro. I left out the chili powder but I’m sure it would be good – I was just afraid that it would have a “chili” taste, which I did not want.

Heat oil in big pot and sauté onion and garlic until onion is slightly caramelized. The onion gets nice and sweet when you let it brown a little. This should take about 5-7 minutes.

Add chicken chunks and continue cooking for about 3 minutes. Add all remaining spices and stir for a few minutes. Let this mixture cook until chicken is tender. Add the rest of the ingredients; adjust any seasonings necessary (this is where I always add more cilantro, curry, and cumin) .

For each plate I pack the spiced rice in a 1 cup timbale then place upside down in middle of plate and then do curry chicken around the rice. You can use an ice cream scoop if necessary.

***forgot to say that sometimes I use pineapple chunks in this recipe - I add them during the step that says "Add the rest of the ingredients...just let the pieces heat up.

Spiced Basmati Rice

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