Our Family Recipe for Coconut Milk Curry

Our Family Recipe for Coconut Milk Curry

If you like spicy food, you'll probably love this. I recommend it regardless of the season.

Ingredients: 3 to 4 servings

Chicken thigh
1 thigh
☆Plain yogurt
2 tablespoons (to flavor the meat)
1 teaspoon (to flavor the meat)
☆Salt and pepper
a small amount (to flavor the meat)
1 to 2
1 large
Vegetable oil or butter
as needed
◎Garlic and ginger
1 piece/clove each (smashed)
◎Red chili pepper
◎Bay leaf
◎Cinnamon stick
2-3 cm (or see the hints)
◎Cumin seeds
1/2 teaspoon
White wine
1 tablespoon
●Curry powder
1 1/2 tablespoons
1 cup - 200 ml
●Ketchup and Japanese Worcestershire-style sauce
2 tablespoons each
Coconut milk
1 can (400 ml)
Garam masala
2 teaspoons
Cardamon powder
a small amount (about 1/4 teaspoon)


1. Cut the chicken into bite sizes. Poke several holes with a fork, and rub into the ☆ ingredients. Leave to marinate for about 20 minutes. Please cover with plastic wrap and refrigerate.
2. Cut the potatoes into easy to eat pieces (peeled or unpeeled, your choice). Peel the onion. Slice one half thinly, and grate the other half.
3. Put vegetable oil and all the ◎ ingredients in a pot. Crush the ginger with the skin intact if you can. Stir fry over low heat until fragrant.
4. Add sliced onion and stir fry. When the slices have wilted, add grated onion. You don't have to caramelized the onion slices - just cook until they smell sweet. The cumin scent is very strong, so you may not be able to discern from the onion fragrance, but after making this a few times you'll get used to detecting it.
5. Add potatoes and stir fry. When the pieces start to become translucent, turn the heat off.
6. Heat a little oil in a frying pan, and pan fry the chicken from Step 1. Add white wine and boil for about 10 seconds.
7. Add the chicken with the pan juices to the pot from Step 5.
8. Add all the ● ingredients and mix. Simmer for 10-15 minutes over low-medium heat. The photo shows how it looks before simmering.
9. This photo shows how it looks after simmering. The cinnamon stick should have softened and fallen apart at this stage, so take it out.
10. Add coconut milk and stir to combine. Simmer for another 10 to 15 minutes over medium heat.
11. Finally, add garam masala and cardamon powder and mix in. Simmer for 1 minute, then turn off the heat. Take out the bay leaf, garlic, and ginger.
12. Transfer to a serving plate and it's done. The red chili pepper in the photo is for garnishing, and not for eating.
13. It's hard to measure spices packed as in the Step 13 photo with a measuring spoon, so I looked it up in books and it seems that most powdered spices are 2 g for 1 teaspoon. I don't think you need to be too particular about this, but if you are wondering, use as reference.
14. Bonus: I used mixed fruit yogurt to marinate the chicken instead of plain yogurt (see photo, back right). Since I add mango chutney to the curry sometimes, I thought it may work. It was delicious.

Story Behind this Recipe

One day my husband said, "The curry we learned how to cook in school was delicious. I want to have some." I combined the curry I saw once in a magazine (that I vaguely remembered) with the curry I learned in school (again, a vague memory)... and miraculously it was delicious! I made it a lot for a while, so I looked over my notes and uploaded the recipe.
This is just a basic version. I change up the vegetables I add every time. Try adding green peppers, carrot, celery or whatever you like.