Chicken with Coconut Milk and Curry

Chicken with coconut milk and curry is an aromatic and tasty dish that draws inspiration from the cuisines of Southeast Asia, particularly Thai and Indian. Here’s the recipe with an Italian twist, in keeping with my nature as a chef.

Ingredients

• 600 g of chicken breast
• 1 onion
• 2 cloves of garlic
• 400 ml of coconut milk
• 2 tablespoons of curry paste (red or green depending on your taste)
• 1 tablespoon of extra virgin olive oil
• Salt and pepper to taste
• Fresh cilantro (or parsley if you prefer a more Mediterranean flavor)
• Risotto or pasta as a side (to stay on theme with Italian cuisine)

Preparation

1. Cut the chicken breast into equal-sized pieces and set aside.
2. Finely chop the onion and garlic.
3. Heat the oil in a large skillet and sauté the onion and garlic until they become translucent.
4. Add the chicken pieces to the skillet and brown them on all sides.
5. Add the curry paste to the skillet and cook for a few minutes to release the flavors.
6. Pour the coconut milk into the skillet, mix well, and bring to a boil.
7. Lower the heat and let it cook for about 20 minutes or until the chicken is well cooked and the sauce has slightly thickened.
8. At the end of cooking, adjust the salt and pepper to taste and add the chopped cilantro (or parsley if you’re going for the more Italian version).

To serve, you can pair this dish with Milanese risotto or simple boiled basmati rice, or to stay true to Italian cuisine, you can serve it on a beautiful plate of al dente pasta. This will add a Mediterranean touch to the entire dish.

Curiosity

Although curry chicken is a dish commonly found in many variations of Asian cuisine, the use of coconut milk makes it particularly popular in Thai cuisine, where the mix of spicy, sweet, and creamy flavors is highly appreciated.