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Coconut Chicken Curry
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Coconut Chicken Curry
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Coconut Chicken Curry
Created by Chef Ritesh Patel
Ingredients
| Chicken and marinade | ||
| 1 | kg (2.2 lb.) bone-in, skin-on chicken thighs | |
| 1½ | tsp turmeric powder | |
| 1½ | tsp salt | |
| 1 | tbsp ginger garlic paste (in equal proportions if making your own) | |
| 2 | tbsp lemon juice (or ½ lemon, juiced) | |
| 2–3 | tbsp minced cilantro stalks and root | |
| Sauce | ||
| 4–5 | tbsp canola oil | |
| 3 | inches fresh ginger, cut in julienne | |
| 5 | medium onions, diced | |
| 3 | tbsp butter (optional) | |
| 6–7 | whole black peppercorns | |
| 1 | black cardamom pod | |
| 3–4 | green cardamom pods | |
| 4–5 | whole cloves | |
| 2–3 | inches cinnamon stick | |
| 2–3 | bay leaves | |
| 2 | tsp chopped green chili | |
| 1 | tbsp ginger garlic paste | |
| ½ | tsp red chili powder | |
| 1 | tbsp coriander powder | |
| 1½ | tsp cumin powder | |
| 1 | tsp kasoori methi (fenugreek) | |
| 1 | tsp salt or to taste | |
| ⅓ | cup stock or water | |
| 4–5 | Roma tomatoes, diced | |
| 2 | tsp garam masala | |
| ⅓ | cup coconut milk | |
| ¼ | cup cilantro leaves (garnish) | |
| lemon wedges (garnish) | ||
Directions
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1½ hours
Serves: 4–6
Your guests will be drawn in by the aromas of coconut and warm spices. Use bone-in chicken thighs for deeper flavour. Serve with simple steamed rice or naan.
- Make some deep cuts into chicken. Mix all marinade ingredients together and pat marinade onto chicken to coat thoroughly. Let stand while you start the sauce.
- To make the sauce, heat oil over medium heat in a heavy-bottomed skillet and quickly sauté the ginger. Remove ginger from the oil when golden and set aside.
- Add onions and optional butter to the pan and cook until light golden.
- Add peppercorns, cardamom, cloves, cinnamon stick and bay leaves. Cook until fragrant, then add ginger-garlic paste and green chili.
- Add chicken and sear for 5 minutes, turning several times.
- Mix powdered spices into stock or water. Add to the pan and cook for 2 minutes.
- Add tomatoes and cover pan snugly. Cook until chicken is tender and has reached an internal temperature of 165°F (74°C), and tomatoes are mushy, about 45 minutes.
- Stir in coconut milk. Transfer to a serving platter and garnish with reserved ginger and cilantro. Serve with lemon wedges.
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