When I tried curry for the first time, it was of the green variety — it was also homemade by a graduate school friend of Indian heritage from the Caribbean. It was amazing, and I’ve been super picky about curry ever since. You can’t blame me, really!
Restaurant curry isn’t my favorite; it’s usually Americanized in one of two ways: 1. to be so bland that it’s hardly recognizable as curry, or 2. to be so spicy so as not to be authentic. But oh, is curry a favorite of mine! And my husband’s too.
This simple recipe for curry chicken at home will warm your belly, and give you a taste of your favorite authentic restaurant, or send you tripping down memory lane, if you’ve traveled!
My recipe has a coconut milk base. We usually have coconut milk in our refrigerator or pantry, but in addition to the curry, it’s an ingredient you may have to go out for. Since dairy allergies are becoming more and more common, I can’t think of a place I can’t find coconut milk; be sure to look both in the refrigerated, and baking needs sections, if necessary!
Note: Coconut milk is not low in fat. You can replace the full fat version with a light version, if you choose. Remember, though, that not all fats are created equal, and that our bodies need fat! When possible, I prefer to cook with full, whole versions of ingredients.