Recipe: Coconut curry chicken
A friend of mine had an “Iron Chef” contest in her neighborhood a couple of years ago. This dish was one of the best that night and she was kind enough to share the recipe with me. It was originally made with shrimp but I modified it so that it’s shelf-stable friendly. I’ve made it several times since receiving the recipe and I love it. When I make it, there’s nothing but enjoyment. I really, really love it and hope you enjoy it too. It’s a very mild curry flavor or you can intensify it if you prefer by adding a more fiery flavor of curry.
Ingredients:
2 teaspoons curry powder | or one square of Glico medium curry
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 pound of diced, cooked, chicken OR 1/2 pound of shrimp OR you can use 1 5-6 ounce can of salad shrimp
1 tablespoon olive oil
1/2 of a large red onion, cut into thin wedges (1 cup)
a couple slices of jarred jalapenos
5 cloves garlic, minced
1 13.5- or 14-ounce can unsweetened coconut milk
1 tablespoon cornstarch
1 tablespoon of dried basil
2 1 inch chunks of ginger (this adds the beautiful ginger taste without being overwhelming and allows you to remove it easily after cooking)
1/4 C of milk
2 tablespoons of dried coconut
3 cups hot cooked rice w/ ¼ cup of coconut added to the water when cooking
Directions:
1. Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, ginger, and garlic to wok; cook and stir about 8 minutes or until crisp-tender.
2. Stir together coconut milk, cornstarch, one tablespoon of dried coconut and pepper until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Add the curry powder and shrimp. Mix in the milk and stir till smooth.
3. Stir in basil. Cook and stir about 2 minutes or until heated through. Serve over hot rice and sprinkle dried coconut over the top.
Makes 4 servings.
12 Comments
Shawna · July 2, 2012 at 1:03 am
This sounds absolutely delicious; can’t wait to try it. Also have you ever tried cumin seeds in your white rice when making Indian food? Yummy!
AutumnGal · July 2, 2012 at 2:39 pm
This sound absolutey delicious! We were introduced to Rice and Curry years ago through a dear friend from Ceylon so fortunately (for me:) our family grew up enjoying Curry flavor. She added Turmeric, raisins and a whole bay leaf to the rice which adds another “level” of flavor plus health benifits too:) (remove bay leaf before serving) The Coconut flavor and cooking in the Wok sounds sooo good! I just used my iron skillet 🙂 Thanks so much for sharing this recipe….
Kellene, do you have a source for Bulk Spices?
Jo · July 2, 2012 at 3:31 pm
Kellene, this sounds great. Thanks for sharing it. I do have a couple of questions re the shelf life of some of the products. I’m a new prepper, so I’m just learning, and I’m just starting my food storage. What about these things:
jarred jalopenos, red onion, coconut milk, ginger? Are these long-term storage items? Thanks.
Stephanie · July 2, 2012 at 4:29 pm
I learned to make it from my daughter in law while visiting her family in Vietnam. My daughter in law makes it with fresh coconut that has been ground and worked with water to make her own coconut milk. I have pictures of the process and step by step of her making this yummy dish! It has become a family favorite. While my recipe is quite a bit different from the one posted here, most of the flavor components are similar. Most Asians do not use prepared products and everything is fresh and from scratch. My daughter in law would serve it with fresh baguettes and fresh greens on the side to be added as to your preference. (It would not be served with rice or noodle) In fact this year I am growing many of the greens I tasted while there as they are totally different from anything I have experienced here in the US. We have so enjoyed expanding our flavor experience!
Carrie · July 2, 2012 at 5:30 pm
This sounds delicious! One family member doesn’t like ginger. Would it ruin it to leave it out?
Sherry · July 2, 2012 at 6:56 pm
sounds delicious to me and since I have MS I can’t have any shrimp or shelled fish at all anyways, substituting the chicken instead of shrimp is better for me thanks..
Kellene Bishop · July 3, 2012 at 2:37 am
In my opinion, yes, it wouldn’t be worth the trouble without the ginger. 🙂
Kellene Bishop · July 3, 2012 at 2:39 am
Yeah, well, when it’s for my Preparedness Pro site, I try to provide recipes that can be made exclusively from shelf-stable foods. 🙂 Fresh is BEST-EST in my opinion though. But I work on creating recipes that taste divine without needing fresh.
Kellene Bishop · July 3, 2012 at 2:40 am
Jalepenos–easy 10 year shelf life, red onion–can be purchased freeze-dried in the refrigerated produce section of your local grocery store, coconut milk–in the can–5 year shelf-life, and ginger–I use crystallized ginger purchased in the spice aisle and it keeps forever–it just loses some of its potency over time so I add a little more.
Kellene Bishop · July 3, 2012 at 2:41 am
There are a myriad of great sources for bulk spices. I have several companies that I use and I also use Amazon A LOT for that purpose. (free shipping if you’re Amazon Prime Member)
Kellene Bishop · July 3, 2012 at 3:49 am
I like cumin, corriander, saffron, and cardamon in my rice (not together though).
Freeze Dried Survival Food · July 8, 2012 at 12:12 pm
Although I don’t like coconut, yet your recipe appears to be quite interesting and delicious. Will surely try it out!
Comments are closed.