Chicken Curry (Pollo al Curry)

A Peruvian-style chicken curry made with seared chicken breast cubes in a creamy, golden sauce. Instead of expensive store-bought coconut milk, homemade coconut milk is created by infusing grated coconut in chicken stock, then blending and straining. Aji amarillo adds a Peruvian punch and turmeric (curry) gives the dish its signature color and flavor, reminiscent of the classic ají de gallina.

smart_display Published 2026-05-30 download Extracted 2026-06-05

20m Prep

25m Cook

45m Total

3 Servings

peruvian chicken curry coconut-milk main-course aji-amarillo stovetop

Ingredients

500 g chicken breast (cut into large cubes (bone reserved for stock))
100 g grated coconut (thick grated, infused in hot chicken stock then blended and strained)
to cover chicken stock (made by simmering the reserved chicken bone in water; used to infuse the coconut)
70 g onion (finely diced (brunoise))
10 g garlic (finely chopped)
1 unit aji amarillo (Peruvian yellow chili) (deveined, deseeded, cut into strips)
to taste red bell pepper (cut into squares)
60 ml oil (30 ml for searing the chicken, 30 ml for the sofrito)
30 g tomato sauce (about 2 large spoonfuls)
1 tsp curry powder (turmeric) (1 small heaping teaspoon)
0.25 tsp white pepper (freshly ground (black pepper may be substituted))
0.5 tsp cornstarch (dissolved in 1 spoonful of water, added to thicken the sauce)
150 ml evaporated milk (added at the end for a dairy touch (heavy cream may be substituted))
5 g salt (about 1 teaspoon, to taste)

Steps

1

Reserve the chicken bone and simmer it in a little water to make a chicken stock; keep it boiling.
2

Cut the chicken breast into large cubes (about 500 g, roughly 3 generous servings) and set aside.

Tip: You can also use other parts of the chicken such as leg or wings.
3

Weigh out 100 g of grated coconut and add it to the boiling chicken stock. Let it infuse and hydrate for about 30 minutes.

Tip: Use thick grated coconut — the coarser, the better.

~30 min
4

Finely dice the onion (brunoise), finely chop the garlic, cut the deveined and deseeded aji amarillo into strips, and cut the red bell pepper into squares.
5

Heat a pan until very hot (smoking point). Add about 30 ml of oil and sear the large chicken cubes very well on all sides to develop aroma and flavor — the chicken stays raw inside. Remove and reserve in the same container.

Tip: The goal is only to sear, not to cook through — don't go overboard.
6

Lower the heat and add another 30 ml of oil to the same pan. Add the garlic and onion and gently sweat (sofrito) over very low heat.
7

Meanwhile, make the coconut milk: add the infused coconut and stock to a blender and blend well, then strain.

Tip: Always blend the coconut with chicken stock, not regular milk — milk would curdle when boiled with the chicken protein, while coconut milk will not.
8

To the sofrito add 30 g (about 2 large spoonfuls) tomato sauce and let it cook briefly. Then add 1 heaping small teaspoon of curry (turmeric) and 1/4 teaspoon of freshly ground white pepper.

Tip: Black pepper can be used instead of white if preferred.
9

Add the red bell pepper, the aji amarillo strips, and the seared chicken to the pan, then pour in the blended coconut milk.
10

Bring to a boil and simmer for 10 minutes, then add about 5 g (1 teaspoon) of salt to taste. Continue boiling for 4-5 more minutes, tasting and adjusting the salt.

~15 min
11

If the sauce is too thin, dissolve 1/2 teaspoon of cornstarch in 1 spoonful of water and stir it in to thicken the sauce to a better texture.
12

Add 150 ml of evaporated milk (or heavy cream) at the very end. Let it come to one quick boil, then turn off the heat.
13

Serve the chicken curry with white rice (here studded with vegetables for color). It also pairs well with fried or boiled potatoes.

Nutrition (per serving)

420

Calories

38g

Protein

14g

Carbs

24g

Fat

Fiber

Cultural Context

Chicken curry has become a beloved dish in Peruvian home cooking, where it is often compared to ají de gallina because turmeric (called 'palillo' locally) is the shared ingredient that gives both dishes their golden color. This 'traditional' version is distinct from the Peruvian-Chinese 'chifa' style curry. A signature creator trick avoids costly coconut milk by infusing thick grated coconut in homemade chicken stock, then blending and straining it into a fresh coconut milk. Aji amarillo, the staple yellow Peruvian chili, is added to give the dish an unmistakable Peruvian punch. It is typically served with white rice studded with vegetables, or with fried or boiled potatoes.