After experimenting, this is my adaptation of coconut-chicken curry. Others ended up either too tangy, too tomato-like, or too lemony. This is what I feel better represents the sweet and savory flavor you get in a restaurant. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! But it tastes so good!

Matthieu Duquette
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.

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  • Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.

  • Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

Cook's Notes:

I always make my version of buttered lentils when I make this recipe.

This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. Also pairs with naan bread.

Nutrition Facts

439 calories; 27 g total fat; 85 mg cholesterol; 218 mg sodium. 29.2 g carbohydrates; 24 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 4 stars
09/21/2019
First: I'll make this again this weekend. Second: apologies to the author, since I *thought* I followed the recipe to the letter. Third: this week I will learn how to read, and NOT add 4T cayenne when it calls for much less! I coulda killed a moose!!! More later, since I really, really love curry. If I don't kill myself in the kitchen. Read More
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/21/2019
First: I'll make this again this weekend. Second: apologies to the author, since I *thought* I followed the recipe to the letter. Third: this week I will learn how to read, and NOT add 4T cayenne when it calls for much less! I coulda killed a moose!!! More later, since I really, really love curry. If I don't kill myself in the kitchen. Read More
Rating: 5 stars
01/11/2020
AMAZING!! Makes a LOT of sauce, and uses a lot of spices, but OMG it is so worth it. My husband scarfed it up (so did I). It has exactly the right amount of heat, just a little zip. I used boneless, skinless chicken thighs - which I would highly recommend. I used less butter, and had to sub sour cream for the plain yogurt, so it's tweakable - but the spice combination is heavenly. I served it with white rice and steamed snow peas. Read More
Rating: 4 stars
09/21/2019
First: I'll make this again this weekend. Second: apologies to the author, since I *thought* I followed the recipe to the letter. Third: this week I will learn how to read, and NOT add 4T cayenne when it calls for much less! I coulda killed a moose!!! More later, since I really, really love curry. If I don't kill myself in the kitchen. Read More
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