Micronesian Coconut Chicken Curry Recipe - Food.com (2024)

FAQs

How to make coconut curry creamier? ›

Best way to thicken is is to grate a potato or two in there. Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time.

I would suggest adding either cashew nuts or almonds for thickening curry. Because these nuts infuse a nice flavour and texture.To quicken the process soak the nuts in hot water, drain and grind to fine paste. In case of almonds,the skin comes out effortlessly, when soaked. To impart richness,use milk while grinding.

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.

Coconut Chicken Curry will last 3-4 days in the refrigerator when stored in an airtight container. Can this dish be made with different proteins? Yes, this dish can be made with different proteins such as tofu or shrimp, or even lamb or beef.

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.

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.

Tip. Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.

If you're looking to reduce the coconut milk taste in a dish, here are a few tips. First, try adding a small amount of another liquid like chicken broth, vegetable broth, or even plain water.

Step 3Add coconut milk and water and bring to a simmer. Add chicken and cook, stirring occasionally, until chicken is cooked through, 6 to 8 minutes. If sauce is too thick, add more water, a tablespoon at a time, until desired consistency is reached.

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 can I use instead of curry powder? ›

Cumin and chili powder work together as a swap-out ingredient for curry powder that deliver spicy warming notes. These spices work with meat dishes, stews and curries.

Eating curry kept for long hours after cooking may cause food poisoning due to bacterium called Welch bacillus. In addition to curry, food cooked using a large pan, such as stew and nikujaga (stewed meat and potatoes), may cause food poisoning in many cases.

To get your coconut milk the correct consistency, which is somewhat the same as heavy cream, open the can and pour everything into a blender. Blend for 1-2 minutes until coconut cream and coconut water are well combined. Store in an airtight container in the fridge up to 5 days.

Make a slurry of cornflour and water, say a teaspoon of flour to a tablespoon of cold water, mix it well and drizzle it into the curry sauce, drizzle half in and stir to thicken and if not thick enough add more and so on. Using cornflour will thicken without adding flavour, check the ratio of flour to water on t...