Curry is an Indian dish by origin but the dish spread its popularity in Asia, the UK, South Africa, and the West Indies. There are also various curry spices – red, green, and yellow – which are a mixture of up to 20 different spices. This chicken curry is a very popular dish that is requested by friends and family and always a hit on potluck parties.
I decided to share with you my version of the Asian Chicken Curry. We are a family of 6 – with 4 boys! – so, 6 lbs of chicken is good for one dinner. I always purchase the poultry from Sam’s Club or Costco as they are fresh and affordable. This quick and easy chicken curry can be prepared in just a few minutes. Yeah, already mastered it as I have some HANGRY mouths to feed!
Different Ways of Cooking Chicken Curry
Back in the Philippines, where I grew up, we were fortunate to have easy access to fresh coconut milk. Since it is difficult to impossible to obtain fresh coconut milk in the US, I opted for the canned variety from the Asian market in our area. I prefer the brands Arroy or Chaokoh because they are both thick and creamy.
For the curry powder, I use whatever is available in the Asian market or supermarket. You can use any type of curry and adjust according to spiciness. In this recipe, I mixed Indian Curry and the Vietnamese Curry powder I got from the Asian Market. To improve the taste, I seasoned the curry with Morton salt.
I remember the first time I cooked curry at home. One of my sons mentioned that the kitchen smelled like an Indian. They were wondering what I was cooking. Of course, their initial reaction was “yuck!” But hey, you know what happens when they taste what I cooked.
So, here’s the recipe…
Don’t forget to share this recipe with your friends so they can enjoy this delicious Asian dish, too!
Check out another easy Asian dish — Low Carb Asian-style Tofu.
Asian Chicken Curry
- 6 lbs chicken thighs or drumsticks
- 2 cans coconut milk
- 2 inches minced ginger
- 2 tbsp minced garlic
- 1 whole onion chopped
- 1 cup carrots chopped
- 3 pieces potatoes peeled and sliced into chunks
- 1 cup sweet green peas
- salt and black pepper to taste
- chili pepper flakes
- 3 tbsp yellow curry powder
- 1 tbsp hot Indian curry
- sliced mushrooms
- Thai basil leaves
- bamboo shoots
- Wash and cut the chicken into small pieces, remove skin. Drain and set aside.
- In a large pan, pour a little oil and sauté the ginger, onion and garlic for about 5 minutes.
- Add the chicken. Stir-fry the chicken for about 10-20 minutes or until the water has evaporated and chicken is turning light brown. You could also puncture the chicken pieces to make sure the insides are cooked through.
- Add the curry powder. Stir-fry for about 5 minutes until the chicken absorbs the curry powder.
- Season with salt and pepper to taste.
- Add two cans of coconut milk.
- Turn up the heat to medium-high, stirring occasionally to prevent the coconut milk from burning. Once the coconut milk boils, add the potatoes.
- Cook the potatoes for about 15 minutes or until tender.
- Add the carrots and peas. Taste and add salt as needed.
- Adjust heat to low and simmer uncovered for about 30 minutes to an hour. Stir occasionally so the coconut milk doesn’t get burned.
- To add more spice, add dried chili pepper flakes according to taste.If you want it super spicy, use 1-2 sliced jalapeno peppers instead of chili flakes.
- Serve with hot jasmine rice.
- The Kitchenatics cooling rack is also useful for washing and draining chicken pieces and vegetables.
- The low heat will cook the coconut milk and will add more aroma to your dish. You will see your curry turn into a very creamy dish.