Chicken Curry with Coconut Milk

Chicken Curry with Coconut MilkHoly smokes!  This one hits it out of the park!  Fall off the bone chicken in a sweet and spicy sauce makes for a delicious dinner that the whole family is sure to enjoy.

Ingredients (serves 4-6)

4 1/2 lbs of chicken pieces (wings and legs work great for easy handling but all cuts are fine)

4 Tbls of curry powder

4 cups of chicken broth

3 oz of olive oil

1 onion, sliced

2 1/3 Tbls of garlic powder

6 Tbls of granulated sugar

14 oz of coconut milk

1 can of tomato sauce

1 can of petite diced tomatoes

1 tsp of ground red pepper

2 tsp of salt

2 tsp ground black pepper


In a large pot, poach chicken pieces in chicken broth, salt, pepper, and 1 teaspoon of garlic powder (about 20 min).  Then heat olive oil in a large skillet.  Add sliced onion and saute until onion begins to become tender.  Add all other ingredients (except chicken) to the skillet, mix well, and simmer for about 5 min.  Meanwhile, drain the remaining broth from the chicken pieces.  Empty contents of the skillet into the large pot of chicken pieces.  Add coconut milk and allow to simmer for 30 min stirring occasionally.

After 30 mins, the chicken pieces may be served as is (like a “hot” wing) or over rice or your favorite pasta.  I like it over long grain rice which remains firmer than white rice and adds a nice contrast in texture to the dish.

Leftovers (if there are any), should be refrigerated and reheated.  However, I find that deboning the meat from any leftover chicken pieces and cutting it into bite-sized pieces, then adding it back into the sauce, makes for a terrific gumbo-like dish when poured over the rice or pasta.  In fact this is exactly how I would prepare this dish if substituting wild turkey breasts for the chicken pieces.


  • Randy


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