Kari Ayam Kelapa Curried Chicken with Toasted Coconut
Transport your taste buds to Southeast Asia with Kari Ayam Kelapa, a rich and aromatic curried chicken dish elevated by the nutty allure of toasted coconut. Tender pieces of chicken are simmered in a luscious blend of coconut milk, fragrant spices like turmeric and coriander, and a hint of zesty lime juice, creating a symphony of flavors that’s both comforting and bold. The highlight of this dish is the toasted desiccated coconut, which adds a delightful crunch and a smoky depth to every bite. Perfectly paired with steamed rice and garnished with fresh cilantro, this curry is a celebration of tropical flavors and a must-try for fans of vibrant, spice-laden cuisine. Ideal for weeknight dinners or indulgent weekend feasts, this crowd-pleasing recipe is simple to make yet undeniably impressive. Keywords: curried chicken, toasted coconut, coconut milk curry, Southeast Asian cuisine.
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Recipe Information
Ingredients
- 800 grams Chicken thighs, boneless and skinless
- 400 milliliters Coconut milk
- 50 grams Desiccated coconut
- 2 tablespoons Cooking oil (vegetable or coconut oil)
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chili powder (optional for heat)
- 200 milliliters Water or chicken stock
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 servings Cooked rice (to serve)
Instructions
Begin by toasting the desiccated coconut. Place a dry skillet over medium heat and add the coconut. Stir constantly for 3-5 minutes until golden brown and fragrant. Remove from heat and set aside.
Cut the chicken thighs into bite-sized pieces and set aside.
In a large pot or deep skillet, heat the cooking oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and ginger to the pot and sauté for another 1-2 minutes until aromatic.
Stir in the curry powder, turmeric, ground coriander, and chili powder (if using). Cook the spices for about 30 seconds to release their flavors.
Add the chicken to the pot, stirring to coat it evenly with the spice mixture. Cook for 5-6 minutes until the chicken begins to brown.
Pour in the coconut milk and water (or chicken stock). Stir well to combine and bring to a gentle simmer.
Add the sugar and salt, adjusting the seasoning to taste. Cover the pot partially with a lid and let it simmer for 20-25 minutes, stirring occasionally, until the chicken is tender and the sauce thickens slightly.
Stir in the lime juice and half of the toasted coconut. Mix well and remove from heat.
Serve the curry over cooked rice, sprinkling the remaining toasted coconut and fresh cilantro on top as garnish. Enjoy!
Nutrition Facts
Calories |
3029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.5 g | 194% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 7242 mg | 315% | |
| Total Carbohydrate | 188.1 g | 68% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 43.7 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3119 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
