You can serve this curry with just about anything, and I have provided ideas below. What’s also great is that this is a catch-all meal, where you can use whatever you have in the crisper drawer to bulk up the veggie power of this dish. It’s mild enough for kids to enjoy, but I’ve also suggested how you can spice it up if you prefer. And did I say it’s even more delicious the next day when the flavours have developed even further!
What is best to serve with Quick Coconut Chicken Curry?
We love serving this curry with basmati rice, naan bread (for soaking up all of that delicious gravy – rub the naan with a cut garlic clove for even more flavour), mango chutney, yoghurt and extra coriander (cilantro). I normally steam some greens (bok choy, green beans, sugar snap peas, broccolini/tenderstem broccoli or broccoli) to provide a contrast to the rich curry. I also love serving it with plain sliced cucumber, or my Pineapple and Coriander Salsa, which makes a fresh, vibrant accompaniment. Other suggestions include raita, papadums, Coconut Dal, coconut rice, pickled vegetables (such as carrot or onion), cauliflower rice or quinoa.
Is this curry spicy?
The spice level is mild (as the recipe uses mild curry powder). Choose a medium or hot curry powder if you would like more heat. If you don’t tolerate much spice at all, use only 1 tablespoon of mild curry powder in the recipe instead of 2½ tablespoons.
Can I make this curry spicier?
Absolutely! Use a hot curry powder or, if you prefer even more heat, you can add fresh sliced chilli at the same time as the onion.
Can I add vegetables to the curry?
This is a super saucy curry, which means you can add up to 2 cups of vegetables of choice and still have lots of sauce to drizzle over rice or to dip with naan bread. Here are some options: Potato, pumpkin or sweet potato – Cut into small cubes (1.5 cm/1/2 inch) and add at the same time as the coconut milk. You may need to cook the curry a little longer (an additional 5–10 minutes), until the vegetables are completely cooked and tender.Cauliflower, broccoli, broccolini (tenderstem broccoli), green beans or eggplant (aubergine) – Cut into florets/bite-sized pieces and add at the same time as the coconut milk (this includes freezer veggies!).Baby spinach, frozen peas or canned chickpeas – Add in the last 2–3 minutes of the cooking time to warm through.
Watch how to make Quick Coconut Chicken Curry
Hot tips:
Coconut milk – Use full-fat coconut milk for a richer and creamier sauce. Light coconut milk can be used but the sauce will be less creamy.Spice adjustments – This recipe is mildly spiced to be kid-friendly, but you can adjust the spice levels by adding more or less of the curry powder, using a medium or hot curry powder, or including sliced fresh chillies for an extra kick. (Generally, the smaller the chilli, the hotter it is, and leaving the seeds in means the chillies retain more heat.)Simmer gently uncovered – Let the curry simmer gently to allow the flavours to meld together beautifully. Keeping the curry uncovered during the cooking process, allows it to thicken. 5 from 10 reviews
Steamed basmati rice Naan bread Plain Greek yoghurt Mango chutney 1 tbsp freshly chopped coriander (cilantro), to garnish (optional) Store-bought crispy fried shallots
Note 2 – The amount of salt you need depends on how salty your curry powder is (some have no salt at all, so you may need to increase the salt to 1 teaspoon, or even a little more). Start with ½ teaspoon of salt and you can always add more at the end, to taste. Note 3 – Be sure to use a frying pan or a wide pan so the liquid will evaporate properly and not leave your sauce too watery. Note 4 – The oils from the coconut milk will separate to create ripples of oil – and that’s actually what we want! It’s a good thing. It enhances the texture and means the curry is cooking properly and the flavours are deepening/melding together.
Make ahead
This curry can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw in the fridge overnight prior to reheating. Reheat gently on the stovetop or microwave, adding a splash of water or chicken stock to loosen the sauce if needed.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a bit of water or chicken stock to keep the sauce smooth.
