Infinity Yumm's for this Curry Recipe

Since gaining a love & interest in cooking I have begun labelling recipes I try out according to 'yumms'. 1 yumm says 'that was good- i'll probably try it again sometime, but maybe make a few changes', 2 yumms says ' that was delicious- definitely something I would make again!' and 3 yumms, which is the highest, says 'wow! I loved every bite- this is a recipe to make regularily' (which says something cause I like to try so many different recipes that I rarely make the same thing twice in a months time).

Now that you know the background information on my food ratings, there is a second background history you must understand before I unveil the meaning behind this post's title.

Since returning from India I have been actively seeking for THE perfect curry recipe... meaning Kyle has had to endure through roughly 15 or more different curries since we have been married. Now, it is not that the past 15 have not been good-- or 1 or 2 yumms-- it is just that I have had a certain one in mind since I tasted it in India, and none have been able to recreate it.

However, last night I found it. As I was making the recipe I had a feeling that it would be THE ONE. I went ahead and altered a few things in the recipe (manly to make it spicier)... and it turned out amazing-- just as I had recalled.

So for the first time ever, I give this recipe infinity yumms because I know that I will be making this regularly for the rest of my life!

Here is the recipe (with my alterations):: it is a MUST try

Coconut Chicken Curry

4 skinless, boneless chicken breast halves
3 tsp curry powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder
1 large red onion, chopped
1 red pepper, thinly sliced
5 cloves garlic, minced
1 TBSP olive oil (I used coconut oil and it worked wonderfully, but this would be fine as well)
1 (400ml/ 14oz) can coconut milk
1 TBSP corn starch
3 TBSP fresh basil (or 2 tsp dried basil)
1 tsp grated fresh ginger

**serve over thai coconut rice (recipe below)

CUT CHICKEN into 1 inch pieces. Place chick in a medium bowl. In a small blow stir together the curry powder, salt, black pepper & chili powder. Sprinkle mixture over chicken & rub evenly to coat. Cover & chill for 1-2 hours to allow spices to penetrate meat.

IN A LARGE nonstick WOK or skillet, cook & stir onion, garlic, & peppers in hot oil over medium-high heat for 2 min. Remove onion mixture from WOK. Add 1/2 chicken to WOK. Cook & stir 3-4 minutes until no longer pink (you may need to add more oil). Remove from WOK, repeat with 2nd half of chicken.

COMBINE coco milk & cornstarch. Carefully add to WOK. Cook & stir until slightly thickened & bubbly. Return chicken & onion mixture to WOK. Stir in basil & ginger. Cook & stire about 2 minutes or more until heated through. Serve over rice!

Thai Coconut Rice
{i use a rice cooker & cook according to it's directions using 1/2 water it calls for and substituting the other half with coconut milk-- using seasoning like normal. the following is directions for on the stove.}

2 3/4 cups water
2 cups white long grain; jasmine; or sticky rice
3 TBSP Clubhouse Thai seasoning
1 cup Coconut milk (comes in a can)

COMBINE all ingredients in sauce pan. Bring to boil on medium heat. Reduce heat to low. Cover; simmer 25 minutes or until liquid is absorbed. Fluff rice with fork. Makes 6 cups.



  1. I tried your recipe, and its delicious one the best curry recipes.

  2. sounds yummy! maybe even better than chow baby's? :) miss you guys...and tell gary i miss him too!