Chicken and Taro Curry is a heartwarming dish that brings together the best of Asian flavors. I first tried this recipe when looking for new ways to cook with taro, and it quickly became a family favorite. The coconut cream makes it rich and smooth, while the lemongrass adds a fresh, citrusy note. It’s simple enough for weeknight cooking but special enough for weekend gatherings.
About the Recipe
This curry strikes the perfect balance between comfort food and exotic flavors. The taro adds a unique texture and helps thicken the sauce naturally. The recipe uses easy-to-find ingredients and straightforward cooking methods. You’ll love how the coconut cream brings everything together, creating a sauce that’s perfect for spooning over rice.
Why You’ll Love This Recipe
You’ll appreciate how the chicken stays juicy while the taro becomes tender and creamy. The curry sauce is mild but full of flavor, making it perfect for the whole family. The prep work is minimal – just some basic cutting and measuring. The cooking process is mostly hands-off, giving you time to prepare side dishes or just relax while dinner cooks.
Chicken and Taro Curry
Cooking Tips
– Cut taro and chicken pieces uniformly for even cooking
– Don’t skip the browning steps – they add extra flavor
– Let the chicken marinate while you prep other ingredients
– Keep the heat low during simmering to prevent coconut cream from splitting
– Test taro with a fork for doneness – it should be soft but not mushy
Serving and Storing Suggestions
Serves 4-6 people. Total prep and cooking time: 1 hour. Serve hot over steamed rice. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. The flavors often improve the next day.
Similar Recipes
- Thai Green Chicken Curry
- Malaysian Rendang
- Coconut Fish Curry
- Vietnamese Lemongrass Chicken
Nutrient Benefits
Taro is rich in fiber and vitamins E and B6. Chicken provides lean protein, while coconut cream offers healthy fats. Lemongrass and curry leaves add antioxidants. Garlic brings immune-boosting properties. This curry makes a nutritionally balanced meal when served with rice or bread.
Chicken and Taro Curry
Ingredients
- 800 gms Chicken Thigh Fillets - 800 gms
- 450 gms Taro (Colocasia - cut into 1 1/2 cm cubes)
- 2 tbsp Fish Sauce
- 1/3 cup Vegetable Oil
- 4 Pickling Onions (small, cut in half)
- 1 stem Lemongrass (roughly chopped)
- 3 Garlic Cloves (sliced)
- 1 1/2 tbsp Mild Curry Powder
- 1 Cinnamon Stick (small)
- 10 Curry Leaves (optional)
- 400 ml Coconut Cream
- Mint Leaves (to garnish)
- Salt as per taste
Instructions
- Cut each chicken thigh fillet into 3 pieces.
- Season with half of the fish sauce and keep aside for 10 minutes.
- Heat half of the oil in large pan.
- Brown the chicken over high heat, turning several times.
- Remove to a plate.
- Add the remaining oil and brown the onions.
- Add the garlic and lemongrass. Fry briefly.
- Return the chicken, sprinkle on the curry powder and add the cinnamon stick, curry leaves and remaining fish sauce.
- Stir to coat the chicken with the spices and then addd the coconut cream, 1 cup of water, taro cubes and a large pinch of salt.
- Cover and bring to the boil, reduce heat and simmer for about 35 to 40 minutes, until chicken is tender and taro is cooked through.
- Adjust seasoning.
- Garnish with mint leaves.
- Serve.
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Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but reduce cooking time to 25-30 minutes. Chicken breast cooks faster and can become dry if overcooked. Check for doneness earlier to keep the meat juicy.
What can I substitute for taro?
Potatoes or sweet potatoes work well as alternatives. They’ll need similar cooking times and will give a different but still delicious result.
Is this curry spicy?
No, this curry is mild. The curry powder used is gentle, focusing on flavor rather than heat. You can add chili powder or fresh chilies if you want more spice.
Can I make this curry ahead of time?
Yes. It actually tastes better the next day. Store in the fridge and reheat gently. Add a splash of water if the sauce is too thick.
