Easy Coconut Curry Chicken Recipe - Oh Sweet Basil (2024)

FAQs

What is the secret to the best Indian curry? ›

Fresh Garlic and Ginger Paste

Garlic and ginger are maybe the most-loved ingredients in Indian cuisine. The combination of these two fragrant elements produce an aroma that is an integral part of the many Indian curry sauces, and adds a gorgeous depth and complexity to most of Indian cooking.

If you're wondering what coconut curry tastes like, it's a bit sweet but mostly savory with hints of spice from the red curry. Red curry is made from crushed red chilies, garlic, lemongrass, shallots, ginger and fish paste. We amp up those flavors with additional garlic, ginger, and onions.

Ideally, you want a coconut milk brand that only uses coconut and water. Avoid brands that contain added preservatives, thickeners, or sweeteners.

A curry can be sweetened by adding honey, syrup, or sugar. These ingredients add flavour and balance to a sour or bitter curry. Add around one tablespoon of either ingredient to your curry while cooking and taste. Continue to slowly add syrup, honey, or sugar to the dish until a sweet flavour is achieved.

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.

Fenugreek (Methi)

This Indian spice is what people say "smells like curry." Of all Indian spices, this spice may be the most essential. You may use up to a few tablespoons in a family size dish near the end of the cooking process, but start with a teaspoon. Fenugreek seeds also have many health benefits.

Curries can be bland if you haven't used enough of the base aromatics of garlic, ginger, and onion. The onion should be caramelized in oil until well browned and flavorful. Spices should not be old enough to lose potency and preferably should be toasted and ground yourself.

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.

For curries, stews and thick dessert soups though, stick with canned/ carton coconut milk. They'll give you a richer, more fragrant result.

Can I use canned coconut milk instead of milk? ›

Coconut milk is naturally dairy-free, making it an excellent substitute for regular milk in multiple recipes. It only has a mild coconut flavor, so even if you don't like coconut, you might still find you can use coconut milk in recipes without being bothered by the taste.

Sour cream is yet another dairy product that works well as a thickener in curries and soups! Sour cream has a sweeter, more distinctive flavor than Greek yogurt; it's a better match to the fat content found in coconut milk.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Spices: The right combination of spices is crucial for a delicious curry. Common spices include cumin, coriander, turmeric, chili powder, and garam masala.

Another simple way to improve the taste of bland curries is by adding some slightly roasted onions, garlic, ginger. You can toss or caramelize them separately and add them to the curry and simmer for sometime so that it can absorb the flavours.

TURMERIC. That is the go to spice in any South Indian kitchen to enhance a dish.

Fixing cooked curries and gravies is no less than a challenge, but a simple way to do so is by adding freshly chopped herbs like coriander, basil, fenugreek leaves, spinach, mint leaves. The fresh flavour of these herbs can instantly elevate the taste and texture and give them a health twist.

Slow-cooking your curry can make all the difference. Since onions form the base of most curries, getting them right is crucial. Anjum Anand suggests cooking them slowly, until soft, then increasing the heat to colour them. 'The deeper their colour, the more flavour,' says.