Chicken and Coconut Curry (version 3) Recipe - Serves 4

Chicken and Coconut Curry (version 3) Recipe

521 calories each serving (719 calories if eating with rice)


3 tablespoons (45ml) cooking oil
3 cloves
5cm (2 inches) cinnamon stick
1 teaspoon (5ml) cumin seeds
3 green cardamom pods, lightly crushed
1 large onion, peeled and finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1/2 teaspoon (2.5ml) chilli powder
1 tablespoon (15ml) tomato paste (puree)
2 tablespoons (30ml) curry powder
1 teaspoon (5ml) salt
680g (1 lb 8 oz) boneless and skinless chicken thighs
1 tin/can (400ml or 14 fl oz) coconut milk


Heat the cooking oil in a large heavy-bottomed saucepan over a medium heat
Add the cloves, cinnamon stick, cumin seeds and green cardamom pods, mix well and fry until the cumin seeds start to pop (30-90 seconds), stirring a couple of times
Add the onion, fresh ginger and garlic, mix well and saute until the onion is cooked and golden (5-12 minutes), turning often
Add the chilli powder, tomato paste (puree), curry powder and salt, mix well and cook for 1 minute, stirring most of the time
Add the chicken thighs and mix well
Add the coconut milk, mix well, bring to a good simmer, adjust the heat to maintain the simmer and simmer for 30 minutes, stirring every few minutes
Make sure that the chicken is cooked, cooking for longer if needed
Serve hot

Recipe submitted on 13 August 2018

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