Coconut Chicken Curry with Terre Exotique Madras Curry Powder


  • 2 pounds boneless, skinless chicken thighs or breasts, cut into 1″ cubes
  • 2 1/2 tsp Terre Exotique Madras Curry Powder
  • 1 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 T virgin coconut or vegetable oil
  • 1/2 medium onion, chopped
  • 1 (14 oz) can coconut milk, preferably full fat
  • 1 (2 1/2″) piece ginger, peeled
  • 4 garlic cloves, peeled
  • cilantro leaves with tender stems, cooked rice, and naan, for serving


  1. Toss chicken with curry powder, salt, and pepper in a medium bowl.
  2. Heat 2 tablespoons oil in a large skillet (at least 12″ diameter) over medium-high heat. Add onion and cook, stirring, until softened, about 2 minutes.
  3. Purée coconut milk, ginger, and garlic in a blender until very smooth.
  4. Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, about 7-10 minutes.
  5. Top with cilantro and serve with rice and naan.

Adapted from Epicurious

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