Asian Chicken Curry at its Best

This is a very quick, easy and fast chicken curry that you can cook right in your home. This dish is always requested when friends come over, and always a hit on potluck parties.

We are a family of 6 so I always get my meat from either Sams club or Costco. Having 4 boys in the house, 6 lbs of chicken is just for one dinner.

I prefer using the real coconut milk from the real coconut, but it's hard getting one from the US. In the Philippines where I grew up, coconut is so easy to get.




I'm glad the Asian market in our area offers a variety of canned coconut milk. I prefer Arroy or Chaokoh brand because both are more thick and creamy.



For the curry, I use whatever is available in the Asian market or grocery store. For this recipe, I mix Indian Curry and the Vietnamese Curry powder I got from Asian Market. It tastes good especially with Morton seasoned salt. I got the perfect taste I want for my curry.

Easy Chicken Curry

6 lbs chicken thighs
2 cans of coconut milk
Oil for sauteeing
2 inches ginger (minced)
1 whole onion (chopped)
2 tbsp garlic (minced)
1 cup carrots (chopped)
3 potatoes
1 cup sweet green peas
Seasoned salt or plain salt ( according to your taste)
Black ground pepper
Chili pepper flakes (optional)

Curry powder (pictures posted below)
3 tbsp yellow curry
1 tbsp hot indian curry

Procedure

1. Cut the chicken into two pieces, remove skin. You can also use slices of whole chicken, drumstick or chicken breast, whatever you prefer. Set aside.
2. In a big pan, pour a little oil and sautee the ginger, onion and garlic for about 5 minutes.
3. Add the chicken. Stir the chicken for about 10-20 minutes or until the water is gone and chicken is turning a bit of light brown.
4. Add the curry powder. Stir for about 5 minutes, until the chicken absorbs the curry powder.
5. Add salt and pepper.
6. Add two cans of coconut milk.
7. It is important to turn the heat between medium and high, once the coconut milk boils, add the potatoes.
8. Check if potatoes is half way done. This will take about 15 minutes.
9. Add the carrots and peas. Taste it again. If blunt, add more salt.
10. Put heat to low and cook this for about 30-1hr uncovered.
11. If you want spicy, add a little of dried chili pepper flakes.
12. Serve with hot jasmine rice.

Bone-in chicken thigh is always tastier than white meat

NOTE:

• The low heat will cook the coconut milk and will add more aroma to your dish. You will see your curry turning to a very creamy dish.
• If you will use 3 lbs or less, use just 1 can of coconut milk. But if you want more soup base, 2 cans will do.
• OPTIONAL ADD ONS: sliced mushrooms, thai basil leaves, peas, eggplant, or bamboo shoots. 
• If you want it super spicy, use 1-2 sliced jalapeno peppers instead of chili flakes.

The picture might not do justice on the taste of this curry as I am only using a regular phone for photos, but I assure you, you would want to cook this again :)