Make sure that every curry you make is perfect.

The net is saturated with recipes published by people that have never had authentic Indian food. Recipes that inform you adding a little bit of curry powder with the chicken is really a curry. I began researching this after making a couple of these to see what might emerge. And it wasn’t pretty at all…

I’m saying this because it is the reality and needs to be said. I am hoping that doesn’t prevent you from reading on. But in all seriousness. Think about it – are you totally devoted to making great, authentic Indian food?

A real Indian restaurant is really a little bit complicated, but those recipes are really achievable if you follow the rules. In all honesty, Indian food is simply delicious, magical food. But it requires time and passion. So that is the reason I offer you full-blown Indian restaurant-style chicken saag. Quick to make on a whim. And closest to what you receive in Indian restaurants.

Start with Onions for Chicken Saag Recipe

The main ingredient is onions. That is a massive element of Indian recipes. Homemade cooking depends on deeply browning the onions. For example, the onion soup. It takes around 30 min to brown. In restaurants, they cook big amounts of onions in a curry base. Get it done once in large amounts and then take out curries to order.

This chicken saag recipe work because of the onions. No way around that. However, it swaps out 30 min of slow browning with 10 min using the microwave. It sounds crazy, but it works.

I’ve learned this from my Chef’s friend who works in an Indian restaurant. They use it to swap the cream in recipes. I put it to use to swap the curry base. This is the secret. The key to restaurant-style chicken saag. Or some other nearly restaurant-style curry base.

Restaurant Style Curry for Chicken Saag

So, if you ask me, this is the most important in Indian-style cooking. I may be wrong about this, but I can’t find anything that points in any other direction. This chicken saag recipe borrows almost all from the Indian restaurant style.

This is exactly why it works. Some changes, sure. Test it and let me know everything you think, and share your experience in the comments below, please…

Ingredients

For the Onion Paste

• 2 cups of coarsely chopped onions
• 2 Tbsp of veggie oil
• 1 cup of water

For the Chicken Saag

• 6 chicken thighs, boneless and skinless
• 1 tsp of cumin powder
• 2 tsp of coriander powder
• 1/2 tsp of turmeric
• 1-2 tsp of Kashmiri chili powder
• 1 1/2 tsp of kasoor methi, dried fenugreek leaves
• 2 Tbsp of garlic ginger paste
• 1 1/2 tsp of garam masala
• 1 1/2 Tbsp of tomato paste
• 4 oz of spinach
• 1 tsp of kosher salt
• 4 Tbsp of vegetable oil

How to make Chicken Saag

For the Onion Paste

• Cover the onions loosely using a microwave-safe dish and microwave for about 10 minutes or until the onions are soft.
• Take away the onions from the microwave. Watch out; they’ll be hot. Let them cool a bit.
• Put the onions, 2 Tbsp vegetable oil, and 3/4 cups of in a mixer and mix until smooth. Put aside.

For the Chicken Saag

• Using a small bowl, mix the cumin, turmeric, coriander, garam masala, kasoor methi, Kashmiri chili powder, and salt for the spice mix.
• Heat the vegetable oil in a pot over medium-high heat till it shimmers. Use 3 Tbsp. 
• After that, add in the garlic and cook till it stops splattering.
• Lower the heat to medium-low and add the spice mix and constantly stir till it begins to smell great. It should take less than a minute. In the event that you burn the spices at this time, you have to start over, so be careful.
• Add the diluted tomato paste and mix nicely to combine. Slightly turn the heat up, and cook for another minute.
• After that, turn the heat up again to medium-high, and at the same time, add the onion paste. Cook for 3 to 4 minutes, stirring occasionally. Do not worry if it appears somewhat dry. Once the chicken releases its juices while cooking, you ought to be left with a wonderful amount of sauce.
• Lower the heat to medium-low. Add in the chicken and stir slowly.
• Cook it covered until the chicken is done. It should take around 13-15 minutes, or you can check by measuring the inner temperature; it should be around 170F. If you don’t have a meat thermometer, please get one because it is hard to tell when it’s done without one.
• Next, add the spinach and stir to distribute it evenly. If the curry is too thick, add a little bit of water or chicken stock. Allow the chicken saag to simmer for an additional minute or more. Taste if any adjustment is needed. Enjoy

There are recipes that I’ve been wanting to cook for the blog for ages. And then they’re gone so quickly each time that a proper shoot is out of the question.

Chicken curry is a perfect example of culinary excellence. During our time in Thailand, we ate a lot of curries, and Thai Chicken Soup was one of our favorites. But a really authentic chicken curry never made it onto our cooking list. Well, that’s about to change, my dear friends, because now is the perfect time to embrace this delicious dish!

What you need for Chicken Recipe with Coconut Milk and Curry

• Chicken breast fillet.
• Coconut milk.
• Onion.
• Good red curry paste.
• Lime.

Gradually add everything to the pan, sear the ingredients, and let them simmer until they’re done. Served with a generous amount of rice, you’ll be fulfilled and extra thrilled with this scrumptious meal.

Difference between Indian and Thai curry.

Indian curries are often thick and creamy, like the chickpea curry with coconut milk or the coconut curry with spinach and tomatoes. Thai curries are more reminiscent of soup in consistency and consist of a super tasty and usually quite hot sauce with inserts.

Why you’ll love this recipe

Wonderfully spicy: This recipe delivers a pleasant kick of heat, perfect for those who enjoy bold flavors and an extra spice in their meal.

Intense flavor: The blend of fragrant curry spices and rich coconut milk makes a highly satisfying and unique flavor profile that you’ll want again and again.

Hot and coconutty: The perfect combination of warm curry spices and creamy coconut milk makes for a comforting, well-balanced plate that will leave a lasting impression.

Packed with juicy chicken pieces: Tender, juicy chicken pieces are the star of this dish, bathing up the lovely sauce and delivering a satisfying protein component.

On your table in 30 minutes: This recipe is ideal for dynamic weeknights or any time you want a scrumptious meal without spending hours in the kitchen.

Chicken Curry with Coconut Milk Tips

The curry can be perfectly prepared and reheated, and It will keep in the refrigerator for 2 – 4 days.

Instead of the red curry paste, you can also go for a yellow or green one. This only changes the sharpness a little bit.

You want some delicious veggies? No problem, add paprika, mushrooms, zucchini, spinach, or whatever else you can think of to the pan.

Chicken Curry with Coconut Milk Recipe

This delicious recipe for Chicken Curry with Coconut Milk is a culinary treat. Experience how rich, creamy coconut milk and warm, fragrant curry spices go together to make an irresistible meal that’s sure to please everyone.

Ingredients

• 1.1 Lbs of chicken breast fillet
• 1 garlic clove
• 1 onion
• 2 tablespoons of coconut oil
• 17 oz of coconut milk
• 1-3 large tablespoons of red curry paste, depending on spiciness
• 1/2 lime pressed
• salt, pepper, and chili
• Rice to serve with

Instructions

• Prepare the chicken: Cut the chicken breast into bite-sized cubes.
• Prepare the aromatics: Peel and finely chop both the onion and the garlic, which will add to the dish’s flavor base.
• Sear the chicken: Heat the coconut oil in a large pan, season the chicken with salt, and sear it on all sides for about 10 minutes, turning it often to get an even browning.
• Cook the aromatics: Add the finely chopped onion and garlic to the pan and cook for another 2 to 3 minutes, letting their flavors blend with the chicken.
• Add the sauce ingredients: Pour in the coconut milk, curry paste, and lime juice, and stir well to combine and make a smooth, flavorful sauce.
• Simmer and season: Let the mixture simmer for 10 minutes to let the aromas blend and the chicken cook through. Add salt, pepper, and chili for more heat.
• Serve the dish with fluffy rice to soak up the flavorful sauce and relish a mouthwatering meal.

Greetings, curry lovers! If this delicious recipe for Chicken Curry with Coconut Milk made your mouth water, don’t be shy! Pin the picture below to your Pinterest board. Sharing is caring, and your followers will appreciate you for introducing them to this tasty party.

Video Instructions