Chicken with Coconut Milk and Curry

Chicken with coconut milk and curry is an aromatic and tasty dish inspired by Southeast Asian cuisines, particularly Thai and Indian. Here is the recipe with an Italian touch in keeping with my nature as a chef.

Ingredients

• 600 g chicken breast
• 1 onion
• 2 garlic cloves
• 400 ml coconut milk
• 2 tablespoons curry paste (red or green depending on your taste)
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• Fresh cilantro (or parsley if you prefer a more Mediterranean flavor)
• Risotto or pasta as accompaniment (to stay on theme with Italian)

Preparation

1. Cut the chicken breast into equal-sized pieces and set aside.
2. Finely chop the onion and garlic.
3. Heat the oil in a large skillet and sauté the onion and garlic until they become translucent.
4. Add the chicken pieces to the skillet and brown on all sides.
5. Add the curry paste to the skillet and cook for a few minutes to release the aromas.
6. Pour the coconut milk into the skillet, mix the ingredients well, and bring to a boil.
7. Reduce the heat and let simmer for about 20 minutes or until the chicken is fully cooked and the sauce has slightly thickened.
8. At the end of cooking, adjust salt and pepper to your taste and add the chopped cilantro (or parsley, if you opt for the more Italian version).

To serve, you can accompany this dish with Milanese risotto or simple boiled basmati rice, or to stay true to Italian cuisine, serve it over a nice plate of al dente pasta. This will add a Mediterranean touch to the entire dish.

Trivia

Although curry chicken is a dish commonly found in many variants of Asian cuisine, the use of coconut milk makes it particularly popular in Thai cuisine, where the mix of spicy, sweet, and creamy flavors is highly appreciated.