Description
A delicious coconut chicken curry made with tender chicken pieces marinated in a flavorful mix of coconut milk and spices.
Ingredients
Scale
- ½ cup full fat coconut milk, coconut cream or coconut yoghurt (114g)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tbsp ginger, minced
- 1 ½ tbsp minced garlic
- 2 tsp garam masala
- ½ tsp black pepper
- 1 tsp turmeric
- ½ tsp salt
- 2 lbs boneless, skinless chicken breasts and/or thighs cut into bite-sized pieces (900g)
- 4 tbsp coconut oil, divided (60g)
- 1 onion, finely diced
- 5 garlic cloves, minced
- 4 tsp freshly grated ginger
- 1 chili, stemmed, seeded and minced
- 1 tbsp garam masala
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 ½ cups water (360ml)
- ½ cup tomato paste (64g)
- 1 tbsp sugar
- 1 tsp salt
- ½ tsp dried fenugreek or kasoori methi
- 1 cup unsweetened full fat coconut milk or coconut cream from a can (228g)
Instructions
- In a large mixing bowl, mix together the marinade ingredients: coconut milk, lemon juice, garlic, ginger and spices until combined.
- Add the chicken pieces to the marinade and mix until fully coated. Set aside and let marinate for at least 30 minutes or up to 24 hours in advance.
- In a large pot or skillet, add 2 tablespoons of coconut oil and warm over medium-high heat. Once hot, add the chicken in 2-3 batches to avoid overcrowding. Cook for about 3 minutes on each side to brown, then remove from the pot and set aside.
- Add the remaining oil to the pot along with the diced onion. Cook for 5-7 minutes until translucent. Add garlic, ginger and chili; cook for an additional 1 minute until fragrant.
- Reduce the heat to medium-low. Add the tomato paste, garam masala, ground coriander, cumin, and black pepper. Stir for 2-3 seconds, adding 1-2 tablespoons of water if necessary to prevent sticking.
- Stir in the water, sugar, and salt. Let simmer over medium heat for at least 15 minutes until the sauce thickens and deepens in color.
- Remove from heat, and transfer the sauce to a blender. Blend until smooth, then return to the pot.
- Stir in the remaining coconut milk/cream and add the chicken back to the sauce. Let it simmer over medium-low for another 10 minutes. Stir in the dried fenugreek or kasoori methi if using.
- Serve topped with fresh cilantro along with rice or cauliflower rice.
- Store leftovers in an airtight container in the fridge for up to five days.
Notes
- Notes: Adjust chili according to your heat preference.
- Notes: Dried fenugreek or kasoori methi add an authentic flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg