My mother is allergic to coconut. This meant that there was very little coconut in my childhood.. and even after my childhood I’ve always been suspicious of it. That said.. I think I’m done being suspicious. It’s official.. I like coconut. At first it was drinks and the occasional German chocolate cake.. but now.. OMG coconut curry is so full of win I could almost cry.

A Thai restaurant near my office makes a yummy duck curry. I’ve had it a few times when we’ve gone there for group lunches.. but it took me a long time to identify that it was the coconut in the curry that made it so so yummy to me.

So last night when I was contemplating what to make for dinner.. I happened to remember that I had two cans of coconut milk in my fridge (I bought them about 6 months ago for a recipe I never made) and I decided to just take the plunge. I’m so glad I did. Dinner last night was filling, tasty and quick. I highly recommend it.. you know, if you’re not allergic to coconut.

I used less chicken than the original recipe called for (srsly, 6 breasts? that’s like 6 meals right there) and cubed it so it would cook evenly and quickly. It also turns out I had neither raisins nor apples.. so I kind of skipped that step in the original. I think this would be good with some white potato added to it.

Regardless, I like what I ended up with.. and I’ll keep with it. My version of the recipe is posted below.

Chicken Coconut Curry

Original recipe found on AllRecipes.

4 bone-in chicken breast halves, skinless, cubed
3 medium carrots, chopped
3 stalks celery, chopped
2 medium onions, chopped

2 tablespoons ground curry powder
2 tablespoons all-purpose flour
1 tablespoon hot water

2 white potatoes. Microwave for 3 mins to soften and then cube (optional)
1 (10 ounce) can coconut milk

Start a batch of brown rice.
In a large skillet over medium heat, evenly brown the chicken. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender (~8 mins).
In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
Mix curry powder paste, remaining coconut milk and potato (optional) into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes. Serve over rice.