Coconut Basil Chicken Curry with Vegetables

Coconut Chicken Curry with Vegetables

There is a variety of dishes or plated food that is prepared with curry originating in the Indian subcontinent.

Though curry dishes make up a significant part of India’s food culture, there is vastly more to Indian cuisine than curry.

Curry powder though is not used in India, as authentic curry dishes from India use the leaves of the curry tree, which is related to the citrus family.

Curry leaves of the curry tree

The powder is a blend of different spices which may or may not include curry leaves.

The spices usually include ground turmeric, cumin, coriander, ginger, and fresh or dried chilies among others.

Bowl of curry powder on a wood deck

Who Invented The Curry Powder

If curry powder is not a spice mix in authentic Indian cuisine, who then coined the term curry powder?

The term curry powder was coined by the British according to the author of the book, “The Oxford Companion to Food.”

The Oxford Companion to Food

The author Alan Davidson writes, “the kind sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

You will not find a dish in India prepared with the spice mix called curry powder, but rather only with curry leaves.

In other parts of the world, when you here the word curry, it invokes an image of warm, spicy, delicious food. Such as our Coconut Basil Chicken Curry.

This dish is incredibly fragrant with coconut milk as its base.

After the curry is finished, you add fresh lemon juice, lemon zest, chopped cilantro and basil then stir in, and wait for the herbs aromatic fresh smells to get your taste buds going.

Lemon zest basil and cilantro over a pot of curry

Coconut Basil Chicken Curry with Vegetables

1 pound boneless skinless chicken thighs or breasts, thinly sliced

1 1/2 tablespoons yellow curry powder

1 teaspoon ground turmeric

1/4-1/2 teaspoon cayenne pepper using more or less to your taste

kosher salt and black pepper

3 tablespoons sesame oil or extra virgin olive oil

2 zucchini or summer squash, diced

2 ears sweet corn, kernels removed from the cob

2-3 medium shallots, chopped

2 cloves garlic, minced or grated

1 inch fresh ginger, grated

1 pinch crushed red pepper flakes

1 can (14 ounce) coconut milk

juice and zest from 1/2 a lemon

1/4 cup fresh cilantro, chopped

1/4 cup fresh basil, roughly torn

2 cups cooked basmati rice

toasted sesame seeds for serving (optional)

In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes.

Skillet of curry chicken

Next add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin.

Remove from the heat and stir in the zest, lemon juice, cilantro, and basil.

Serve along side or top over rice.

Coconut Basil Chicken Curry with Vegetables

Goan Coconut Chicken Curry with Spiraled Sweet Potato

The Indian region of Goa is known for its tropical beaches and rich seafood curries.

This region of India is known for their Goan simmer sauces. They can be medium spiced to very spicy.

The flavors in this sauce include coconut, ginger, and tangy tamarind. Together they taste incredible when simmered with meat and vegetables.

The meats can include, lamb, goat and chicken. The vegetables can be an endless choice, such as broccoli, peas, carrots, onions, and cabbage.

Goan Coconut Chicken Curry with Spiraled Sweet Potato

1 lbs. boneless chicken thighs, cut into cubes

1/2 cup coconut milk

Salt to taste

1/4 tsp. turmeric powder

1 tbsp. lemon juice

2 tbsp. oil

1 1/2 tbsp. ginger-garlic paste finely chopped

1 medium yellow onion

1 tsp. Garam masala powder

1/2 tsp. red chili Red chilli powder

1 tsp. cumin powder

2-3 cups chicken stock

In a medium bowl add chicken, salt, turmeric powder and lemon juice and mix well. Set aside for 10 minutes.

Heat oil in a pan over medium heat. Add ginger-garlic paste, stir and sauté well. Add onion, mix and sauté on high heat till translucent.

Add chicken mix and stir in and cook for 1 minute. Add garam masala powder, chilli powder and cumin powder, stir in and cook till the oil separates.

Add chicken stock, stir to mix, cover and bring to a boil. Lower heat and simmer for 10 minutes.

Add coconut milk, mix well and simmer for 3-4 minutes.

In another pan over medium heat add 1 tbsp. oil. Next add spiraled sweet potatoes and cook just to warm spirals.

Next add warmed spirals to Goan sauce and mix in.

Plate and top with chopped spring onions, chopped cilantro and goat cheese.

Look how mouth watering delicious it is.

Mango Chicken Curry

Culinary dishes of India have made a name for themselves due to the spices added to their recipes.

The main role of spices in curry dishes is to add aromatic flavor, taste and texture. Spices are also used in the flavoring, preserving and coloring of prepared foods as well.

Black Pepper, cumin, nutmeg, ginger, cloves and cinnamon were particularly very popular in Europe during the middle Ages and were considered expensive products, which today are inexpensive and widely available.

India boasts of varying flavors of chicken curries from different regions.

Chicken curry is an incredibly delicious Indian dish which is also commonly eaten in England and the Caribbean where it is customarily referred to as curry chicken.

A typical or a basic chicken curry dish of India consists of a tomato base including these wonderful flavors which include ginger, turmeric, cumin, coriander, cinnamon, and cardamom.

India has always been considered the “Spice Bowl of the World.”

The spicejournal.com writes that spices were in great demand by past civilizations to help preserve the flavor of food due to the lack of refrigeration and cold storage.

Cooking up a Mango Curry is easier than you think!

We started with a basic curry sauce but changed a few of the ingredients to make a mango curry.

Mango Chicken Curry

1 tablespoon coconut oil

1 medium onion, chopped

4 garlic cloves, smashed with the side of your knife

4 tablespoons ginger, chopped

2 tablespoons curry powder

1 teaspoon each: salt and pepper

3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango)

1 14-ounce can coconut milk

1 lb. boneless chicken thighs, chopped (can sub chicken breasts)

1 1/2 cup frozen peas and diced carrots

We flour dusted (can also use corn starch) the chopped chicken and fried in coconut oil and then added it to the mango sauce with vegetables.

Here’s how to prepare the mango curry:

In a pan sauté onions, garlic, and fresh ginger over medium heat.

Next, purée them together in a blender with coconut milk and mangos (fresh or frozen) curry powder, salt and black pepper.

Pour the puréed sauce back into the pan – add chopped chicken thighs and simmer until chicken is cooked, about 15 minutes.

You can stir in more diced mango pieces (fresh or frozen) if you desire.

Serve your curry over some cooked rice or on the side – we served our curry over a coconut jasmine brown rice.

Mango Chicken Curry is mild tasting – not spicy.

Green Curry Chicken

Green Curry Chicken

Most curry dishes use a curry paste which is a pureed blend of beautiful smelling or aromatic spices, herbs, and vegetables. It is widely used as an ingredient in the cuisines of many cultures to make curries, stews, and other dishes. Most of the time though, Indian food comes to mind when you talk about curry. There are many different types of curry pastes, and each country’s blend has a distinct flavor.

The common spices used are cinnamon, allspice, nutmeg, cloves, coriander, cardamon, cumin, fenugreek, fennel, ginger, garlic, lemongrass, and onion. The base ingredient to start a curry paste is turmeric, which makes a yellow curry. Red pepper is added to make a red curry, and cilantro is added to make a green curry paste.

Using all of these ingredients makes for a healthy meal. To learn more about the healthy side of these culinary spices link here – Spice and Herbs Benefits -.

Our featured recipe uses green curry, and here is what you will need.

1 lb. rice noodles, cooked

1 pound (1-inch) cubed chicken breast tenders

½ lb. cut green beans, steamed

2 cups tricolor pre-chopped bell pepper mix

Oils to Use for Healthy Cooking - avocado oil or coconut oil2 to 3 teaspoons green curry paste

1 (14-ounce) can light coconut milk, divided

Cooking oil, avocado oil or coconut oil ————->

Steam green beans first, about 5 minutes, then remove steaming basket and use boiling water to cook rice noodles according to package directions. Set both aside when done. Rinse rice noodles when cooked.

 

Chicken cooking in coconut oil and green curry sauce - Green Curry ChickenHeat a large nonstick skillet over medium-high heat. Coat pan with cooking oil. Add chicken to pan and sauté 4 minutes or until chicken is lightly browned. Stir in curry paste and cook 1 minute more, stirring frequently.

Meat and Vegetable Mix for Green curry Chicken

Stir in 1 cup coconut milk and bring to a boil. Reduce heat, and simmer 4 minutes or until chicken is done, stirring occasionally.

Stir in bell pepper mix, and remaining coconut milk. Cook 3 minutes or until peppers are tender. Add steamed green beans and mix in. Add ½ teaspoon of Himalayan salt (optional).

showing the details of the Meat and Vegetable Mix for Green curry ChickenThere are 3 rules to a good meal. Besides flavor and smell, can you SEE what else makes a good meal appealing? Leave a comment below to let us know if you can guess the third rule of a good meal.

Green Curry ChickenPlate the rice noodles and top with Green Curry Chicken. If you wish top that with cilantro or with fresh basil as we did here. If you find the rice noodles to sticky, just take a plate one serving at a time and run warm water over it. Shake it dry and plate it. Enjoy!!

 

What Others are Writing about Across the Web:

Chicken Curry with Mango and Spinach Salad

Chicken Curry with Mango and Spinach Salad

 If you have never had a mango before it can be mind boggling as how to go about removing the flesh from the big seed in the middle.

Mango seed and flesh in a hand

Here is a short video from “mango.org” to demonstrate how to go about cutting up a Mango.

If you can’t find any good fresh mangoes you can buy them chopped and packaged in your frozen section of the market.

Did you know Mangoes help to prevent cancer, lowers bad cholesterol, clears the skin of any problems, eye health, even alkalizes the body.

Preparing Chicken Curry with Mango and Spinach Salad

ingredients-for-Mango-Chicken-Salad

3 tbsp. avocado oil

4 tbsp. curry powder

4 boneless chicken breasts cut in cubes

2 garlic cloves, finely chopped

½ red onion cut into julienne strips

14 fl. oz. coconut milk

2 ripe mangos cut in cubes

1 lb. baby spinach

3 oz. chopped cashews

1 red bell pepper cut into julienne strips

8 cherry tomatoes cut in half

Here’s some health benefits about coconuts:

For thousands of years the Asians have used the oil, water, meat and milk of a coconut to heal coughs, flu, ear aches, tooth aches, skin infections, constipation among many others.

Curry as it contains turmeric is also great for lowering inflammation in the body.

Chicken Curry Preparation

In a large skillet over medium heat, add olive oil and heat about 1 – 2 minutes, then stir in curry powder for 4 minutes.

Next add chicken cubes and cook until meat is oblique, about 7 or 8 minutes.

Next add garlic and mix in well.

mixing-heated-olive-oil-with-curry

Next, add coconut milk and mix in. Place lid over skillet and cook for 8 minutes more.

adding-coconut-milk-to-Mango-Chicken

Salad Preparation

Mix together in a large salad bowl the cashews with the prepared fruit and vegetables.

Next add the lemon juice and olive oil, mix in till well combined.

fresh-produce-ingredients-for-Mango-Wow look at those wonderful colors.

Did you know mango is great for joint health, the red pepper is for heart health?

And the spinach is a great help for detoxing the body.

When you are done mixing the salad ingredients, plate it and spoon on some curried chicken and enjoy.

Chicken Curry with Mango and Spinach Salad...close up

 

What Others are Saying About Curry, Mangoes, and Chicken:

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