Thursday, March 24, 2011

咖哩椰奶雞/Curry Coconut Chicken

This Curry Coconut Chicken is super delicious!  Although it takes about an hour and half to get ready you will be rewarded when you taste it.  Most of time you just let it simmer so its good for the busy multi-tasking mother.  This chicken has a tropical taste combining with the curry and coconut flavor.  I also used a little bit of Chili broad bean paste and satay sauce giving it a unique Szechuan flair.  I only used a little bit of cooking oil and cooked the chicken with the skin on so it produces natural oil and doesn't taste very heavy.  Make sure to use a nonstick wok or pan to cook because the chicken may stick during simmering.  If you ever host a party you can definitely use this Curry Coconut Chicken as a hot dish and serve it along with goes some rice or naan.  

(Makes 2+ servings)

  • 5 chicken legs 
  • 1lb white potatoes
  • 1 oz sliced ginger
  • 1 oz garlic
  • 3 green onion
  • half white onion
  • 1 oz fresh basil
  • 1 tbsp crystal sugar
  • 2 tbsp curry sauce
  • 1 tsp satay sauce
  • 1 tsp chili broad bean paste
  • 1 can of coconut milk
  • 1 tbsp grape seed oil


  1. Peel the garlic and cut the green onion approximately 1.5 inch long.  Julienne the onion.  Peel and wash the potatoes.
  2. In a nonstick medium saucepan or a wok, heat 1 tbsp oil over medium-high heat.  Add garlic, green onion, onion and ginger to fry.  After about a minute, add curry sauce, satay sauce and chili broad bean paste.  Mix everything evenly, and then add the chicken legs.  Keep stirring the chicken legs until they are not longer pink outside, add the coconut milk, crystal sugar and basil.  Cover and reduce the heat to lower-high and let it simmer for about 45 minutes, add potatoes.  Mix everything evenly and make sure the chicken or potatoes are not sticking to the bottom.  Cover and let it simmer for 30 minutes, then transfer to a serving plate.  Now enjoy!

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