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tumeric & coconut milk curry

Patssy avatar
Recipe by
Patsy Oburn
@Patssy
The Villages, FL

I love curries for many dishes. I use with all types of meats and create soups. I use cauliflower rice for my side. Spaghetti squash or spiralized veggies for noodles. There are many variations: add a bunch of fresh chopped cilantro for a green curry; add tomatoes for red curry. Add lime for a zest taste.

yield 10 Appetizer portions or 2 dinner portions
prep time 45 Min
cook time 20 Min
method Saute

Ingredients For tumeric & coconut milk curry

  • 2 Tbsp
    turmeric, ground
  • 1 tsp
    ginger powder
  • 1/2 tsp
    cardamon, ground
  • 1 tsp
    cumin
  • 1/2 tsp
    cinnamon, ground
  • 1 tsp
    sea salt
  • 1/2 tsp
    pepper, ground
  • 1 can
    coconut milk, unsweetened
  • 2 c
    chicken
  • 1
    onions, vidalia, peeled
  • 1
    red bell pepper
  • 10
    naan bread
  • 1 c
    sour cream

How To Make tumeric & coconut milk curry

  • 1
    Clean and chop the onion and pepper into sizes that work for your presentation.
  • 2
    Add coconut oil to pan, heat and saute the veggies till grilled but firm. Remove from pan and hold.
  • 3
    Pour the coconut milk into the pan, heat and add all the seasonings. Stir till slight boil. Stir till all is dissolved. I use my beverage hand blender for a smooth consistency. Simmer for 20 min. Remove from heat.
  • 4
    Chop cooked chicken. I use Sam's roasted chicken. Place in a dish and pour the sauce over. Let cool and place in the refrigerator overnight. This increases the flavor.
  • 5
    When ready to serve, heat the sauce and chicken. Heat the veggies. Heat the naan in the oven.
  • 6
    Assemble the warm naan with the chicken and sauce, add some veggies, and top with a dollop of sour cream. If you can serve on a hot plate that keeps warm, that is great.
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