How to Cook Coconut Chicken Curry

by Cindy Ha

This recipe is passed down by my grandparents. It's pretty labor intensive but the taste is worth it 😊 For the best results, wait until the next day to serve. Serves ~7 people.


  • 4 Lemongrass
  • 1 Onions
  • 5 Carrots
  • 2 Potato
  • 1 Sweet potato
  • 7 Shallots
  • 6 Cloves Garlic
  • 6 Tablespoons Curry powder
  • 1 Coconut milk
  • 4 Tablespoons Condensed milk
  • 1 Bunch Laurel leaves
  • 1 Tablespoon Annatto seeds
  • 4 Tablespoons Vodka
  • 30 Chicken wings
  • 1 Chicken stock
  • Instructions

    Step 1

    Gather your ingredients for the chicken marinade.

    Step 2

    Using your food processor, chop the lemongrass, shallots, and garlic.

    Step 3

    To the chicken, add 3 tbsp of curry powder, vodka, 1/2 tbsp salt & sugar, and half the amount of lemongrass, shallots, and garlic that you processed (the other half will be to make the curry sauce)

    Step 4

    While you're waiting for the chicken to marinate, chop carrots, onions, and potatoes

    Step 5

    Next, saute the rest of the lemongrass, garlic, and shallots over high heat and add 3 more tbsp of curry powder

    Step 6

    Add marinated chicken and let it cook

    Step 7

    While you wait for the chicken to cook, gather your ingredients for the curry sauce.

    Step 8

    Add annatto seeds to a small pan of oil and heat for a couple of minutes. Annatto seeds help create the currys' deep orange color.

    Step 9

    After the chicken has cooked all the way, add a carton of chicken stock. Adding water is fine also.

    Step 10

    When the curry is simmering, strain the oil and annatto seed into the pot. Turn off the fire.

    Step 11

    In another pot, blanch the carrots

    Step 12

    In another pan, deep fry onions and potatoes.

    Step 13

    While you're waiting for the onions/potatoes to deep fry, separate the chicken from the curry to prevent the meat from falling off the bones

    Step 14

    Add the carrots, deep fried onions and potatoes to the curry and bring to a boil.

    Step 15

    When curry is boiling, add about 3 tbsp condensed milk & a can of coconut milk.

    Step 16

    ***it's important that you don't put a lid on the pot after adding coconut milk. It will create a soapy taste***

    Step 17

    Add the chicken and bring to a boil again. When cooled, you may cover the lid. Let it sit for 24 hours before serving.

    Step 18

    Serve with rice or bread 😊 If it's not spicy enough, just add some chili peppers.