Easy Chicken Curry with Coconut Milk, Coconut Milk Chicken Curry Recipe - Edible Garden (2024)

FAQs

Should I use canned coconut milk for curry? ›

For curries, stews and thick dessert soups though, stick with canned/ carton coconut milk. They'll give you a richer, more fragrant result.

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.

It is thicker, has a higher fat content and is scoop-able throughout. Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.

If you prefer to go the coconut-free route (or if you don't have coconut shreds, cream, oil, water, or butter on hand), you can use plain old milk — whichever kind you prefer. Whatever you're making won't have the same flavor as it would with coconut, which may make things like curries taste a little flat.

Canned coconut milk is widely available and inexpensive. But you will need to stir or shake it. The fatty “cream” will rise to the top of the can over time, creating a dense layer that needs to be mixed back into the watery liquid below.

Use flour and cooking fat. Two tablespoons of flour (30 mL) mixed with two tablespoons (30 mL) of a cooking fat like butter can thicken curry. Remove a cup of curry (240 mL) and mix it with your flour and cooking fat mixture. Return the curry to the main pot and mix it in to thicken your curry.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

The actual sweetness and creaminess of such curries meanwhile, usually comes from fried onions and either cashews and/or dairy products. Instead of (or in addition to) onion, ground coconut may be used. White poppy seeds and/or watermelon seeds are also used in some creamy sauces.

Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken! I normally do 10 minutes, but if you like a really thick sauce, take it longer.

What cream do you use for curry? ›

It makes a real difference to the flavour of the curry. If you want to make the curry extra indulgent you can use double cream instead of single cream.

If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.

Soy milk

Soy milk is a great alternative to coconut milk. It's also plant-based and has a slightly lower fat content than coconut milk. In most recipes, you can swap it in a 1:1 ratio. If you're looking to add more protein to your diet, soy milk is a good option.

The process of evaporation involves heating the coconut milk to allow the water to vaporize, leaving a thicker and creamier consistency. This concentrated coconut milk is often used in cooking and baking to add richness and flavor to dishes.

Almond milk can also be used instead of coconut milk in many recipes. It has a nutty flavor like coconut milk, so it is a great substitute, though the flavor will not be as pronounced. Compared to coconut milk, almond milk has fewer calories, fat, and carbohydrates.

If you want a healthier option, go for a lite coconut milk brand that is low in fat. However, the fat content does affect the milk's texture and flavor, so it's best to opt for full-fat coconut milk when you're making something creamy.

Evaporated coconut milk, stirred in at the end, heightens the coconut flavors for a more fragrant sauce. Serve the curry over a bed of rice for a satisfying and deeply cozy meal.

Canned Coconut Milk vs Carton

Carton coconut milk is best utilized in things like cereal or blended into smoothies or other drinks. Carton coconut milk is much thinner and more diluted, making it better suited for drinking rather than cooking.

Coconut milk is naturally dairy-free, making it an excellent substitute for regular milk in multiple recipes. It only has a mild coconut flavor, so even if you don't like coconut, you might still find you can use coconut milk in recipes without being bothered by the taste.