Hi, Ray here again.
Once again the weekend has rolled around and I eagerly looked through the great range of Curry Focus curry recipes looking for a new recipe to try out. As before, my attention was drawn to the chicken curry recipes and finally rested on the Green Coconut Chicken Curry recipe. The recipe used chicken thighs and this suited me just fine – I always find chicken thigh meat to be tastier than chicken breast meat. The only chicken thighs that I could find were boneless ones, which was fine (although I do enjoy picking up a bone and clearing it of all of its meat).
This seemed like a really easy chicken curry recipe and I picked up the chicken thighs, fresh coriander (cilantro) and coconut milk when out on my usual Saturday shop.
Sunday afternoon saw me preparing the coconut and coriander (cilantro) mixture as well as the garlic, ginger and chilli paste. The recipe said that I might need to add more water to make the paste but I didn’t find this at all – if anything, there was already too much water and the result was more like a thin sauce than a paste – never mind, it all goes into the cooking.
I measured and prepared the rest of the ingredients before kicking back and reading the paper until it was time to start the cooking.
As said earlier, this is a pretty easy recipe to follow. I used my trusty large heavy frying pan and it was only just big enough to hold all of the chicken thighs. It was pretty much a routine recipe with nothing going wrong. The dinner guests arrived about half an hour before the scheduled dining time and I popped the basmati rice into the microwave with just under 15 minutes to go. The curry did not go dry at the end and there was quite a lot of coconut juice in which the chicken thighs cooked – maybe the heat should have been a bit higher to reduce the liquid a bit more.
Pretty soon, I was stirring in the tamarind and then serving up the Green Coconut Chicken Curry to the hungry diners.
There was more than enough curry to go round and the chicken was really well cooked. As expected the chicken tasted lovely with a great underlying coconut and coriander taste with subtle background spice tastes. This curry received a spice/heat rating of “Mild” and taste score of 7.5 out of 10.
If you like a mild chicken curry then this could be the recipe for you.