Coconut Chicken Curry

Kitchen Tested
  • Yield 8 servings
  • Prep 5 mins
  • Cook 30 mins

This Burmese-style curry dish is traditionally served over noodles instead of rice.

14968-coconut-chicken-curry-asian-relish
Mark Boughton Photography / styling by Teresa Blackburn

"Curry" is from the Indian word kari, meaning "sauce." It is used to describe any spicy, sauce-based dish. It actually contains no curry powder.

Ingredients

3 tablespoons fish sauce, plus more for serving
3 tablespoons reduced-sodium soy sauce
3 -- garlic cloves, chopped
2 tablespoons grated, peeled fresh ginger
2 teaspoons ground turmeric
2 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
3 tablespoons vegetable oil
2 medium onions, chopped (about 2 cups)
2 teaspoons paprika
3 -- (13 1/2-ounce) cans unsweetened lite coconut milk
5 cups reduced-sodium chicken broth
1/2 cup chickpea or all-purpose flour
1 pound dried, thin Chinese egg noodles (labeled “"chow mein stir-fry noodles"”)
Garnishes:
6 -- hard-cooked eggs, peeled and cut into 1/4-inch-thick slices
4 tablespoons roasted dried red chiles
1 large yellow onion, slivered
2 -- green onions, chopped
1 cup coarsely chopped cilantro
2 -- limes, quartered

Instructions

  1. Combine fish sauce, soy sauce, garlic, ginger and turmeric in a medium bowl. Add chicken and toss to coat well. Set aside. 
  2. Heat oil in a Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, 3 to 4 minutes. Add paprika. 
  3. Add chicken. Cook 4 to 5 minutes. Add coconut milk and broth. Cover and simmer over low heat 20 minutes. 
  4. Place chickpea flour in a small bowl. Ladle 1/2 cup warm soup liquid from the Dutch oven into the flour. Stir until smooth. Add paste to soup. Simmer over medium-low heat until soup is thick, 5 to 10 minutes. 
  5. Cook noodles according to package directions. Drain and rinse under cold running water. 
  6. Divide noodles among 8 individual serving bowls. Ladle about 1 1/2 cups soup over noodles in each bowl. Garnish with eggs, chiles, onions, cilantro, limes and fish sauce.

Recipe adapted with permission from The Asian Grandmothers Cookbook (Sasquatch Books, 2009)

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