Coconut Chicken Curry - quick and easy

Coconut Chicken Curry - quick and easy

5 servings
Recipe video above. This Coconut Chicken Curry proves you don’t need a long list of spices or a jar of curry paste to make a truly Indian-tasting curry - just 3 simple spices and very little effort. Tastes like a coconut-y Rogan Josh! I love that it's made from scratch rather than using a jar of paste. I've used chickpeas to fill this out and add a nice nutty crunch just by opening a can, but you could use diced potatoes instead. Stirring in a handful of spinach at the end wouldn't go astray either.Bonus - It makes a good amount so there's enough for lunch tomorrow.Spice level - None. Feel free to add some with cayenne pepper or using a HOT curry powder!

Ingredients

  • unrefined coconut oil

    ie coconut flavoured, or butter, ghee, or any cooking oil you want), (virgin

    2 tbsp
  • g/1lb boneless chicken thighs)

    , cut into ~2cm / 0.8" pieces (Note 2

    500
  • onion
    1 large
  • garlic )
    1 ½ tbsp
  • ginger
    1 ½ tbsp
  • curry powder)

    , mild - just regular ones like Clives, Keens (feel free to use HOT for spicy!

    2 ½ tbsp
  • cumin powder
    1 tsp
  • turmeric powder
    1 tsp
  • tomato paste
    ¼ c
  • chicken stock/broth

    , low sodium

    1 ½ c
  • 400g / 14oz coconut cream

    full fat), Note 3

  • 400g / 14oz can chickpeas
  • cooking salt / kosher salt

    halve for table salt, double for flakes

    1 ¼ tsp
  • Plain yogurt

    , slightly thinned with water to make it drizzle-able

  • Coriander leaves

    cilantro

  • Basmati rice or other rice of choice)

    (you'll need to cook 3 cups rice grains to make enough

  • Naan

    , optional

Directions

Abbreviated

  1. 1

    Melt oil, sauté onion, then garlic and ginger. Toast spices, then tomato paste, coat chicken. Reduce chicken stock by half (5 min), then add coconut, chickpeas and salt. Simmer rapidly 8 min, stand 5 min then serve over rice.

Full recipe

  1. 1

    Sauté - Melt the coconut oil in a large pot over medium high heat (or a large deep skillet). Add the onion and cook for 2 minutes, until translucent. Add the garlic and ginger, stir constantly for 30 seconds (scrape base if it starts to stick).

  2. 2

    Toast spices - Add the curry powder, turmeric and cumin. Stir for 15 seconds, taking care to make sure it doesn't stick and burn on base (if it does, add splash of water).

  3. 3

    Coat chicken - Add tomato paste and stir to coat all the onion, then add the chicken and stir to coat.

  4. 4

    Reduce chicken stock 5 minutes - Add the chicken stock, stir well, then once it starts bubbling, simmer rapidly for 5 minutes to reduce the liquid, stirring once in a while (adjust heat as needed, we want rapid bubbles - this is a speedy recipe remember!).

  5. 5

    Simmer 8 minutes - Add the coconut cream, chickpeas and salt. Stir well, bring back up to a simmer then simmer rapidly for 8 minutes, stirring every now and then. The sauce should be creamy but a little thinner than you'd expect.

  6. 6

    Serve - Remove the pot from the stove and leave to cool for 5 minutes, during which time the sauce will thicken a bit more. Serve over basmati rice with a drizzle of yogurt and sprinkle of fresh coriander. I wouldn't say not to a warm naan or flatbread either. :)

Coconut Chicken Curry - quick and easy

Coconut Chicken Curry - quick and easy

35 min5 servings479 cal

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