COCONUT CHICKEN CURRY
This Recipe Serves 3-4
Coconut Chicken Curry is a super simple meal to make & if you’re not a coconut lover – do not stress, there isn’t a pronounced coconut taste in it. The coconut enhances the flavours of the spices which makes this dish worth it.
In India, it is not as common to add coconut milk to a curry dish. In the north, people often only add water or a small amount of cream and butter. To thicken the consistency, most Indians use blended tomatoes or onions. South India is more likely to include coconut milk in their curries for a hint of sweetness.
This creamy meal is best enjoyed with naan.
Coconut Chicken Curry Ingredients:
- ± 4 chicken breast fillets
- ½ onion
- 1 tomato
- 3 tablespoons coconut oil
- ½ teaspoon turmeric powder
- ½ teaspoon cracked black pepper
- 1 teaspoon garam masala
- 1 teaspoon coriander (dhania) powder
- ½ teaspoon cumin (jeera) powder
- ½ teaspoon cardamom (elachi) powder
- 2 tablespoons red chili flakes
- 2 tablespoons chili powder or masala
- 1 tablespoon crushed ginger & garlic
- Salt to taste
- 1 sprig curry leaves
- 1 tablespoon tomato paste
- ½ cup chopped bell peppers (any colour)
- 400 ml coconut milk
- Freshly chopped coriander (dhania) for garnishing
- Rinse & cut the chicken into cubes & place into a bowl.
- Peel & chop the onion.
- Rinse & blend the tomato.
- Rinse & chop the bell peppers.
- To a pot on medium heat, add in the coconut oil.
- Add in the onions.
- Mix & allow to sauté until the onions are translucent.
- Once the onions have become translucent, add in turmeric powder, cracked black pepper, garam masala, coriander (dhania) powder, cumin (jeera) powder, cardamom (elachi) powder, red chili flakes, chili powder or masala & crushed ginger & garlic.
- Mix well.
- Thereafter, add in the cubed chicken & salt to taste.
- Mix until the chicken is coated in the spices.
- Cover with a lid & allow the chicken to seal in the spices for 5 minutes.
- After 5 minutes, add in the blended tomato & curry leaves.
- Pour in a little water.
- Give it a stir.
- Cover & cook for 5 minutes.
- After 5 minutes, give it a stir, the tomatoes should be cooked at this point.
- Add in the tomato paste & chopped bell peppers.
- Next, it’s time to pour in the coconut milk.
- Give it a stir until everything is well combined.
- Cover & cook for a further 10 minutes.
- After 10 minutes, the chicken should be cooked throughout & the milk would have thickened a bit.
- Give it a stir & turn off the heat.
- Plate & garnish with freshly chopped coriander (dhania).
- This Coconut Chicken Curry can be served with roti, naan, rice or whatever you prefer.