Chicken In Coconut Curry Recipe
This simple dish is a fabulous coconut curry from the Coast.
Ingredients
➛3 pounds chicken, cut into pieces➛1 onion, chopped
➛2 or 3 hot chili peppers, chopped
➛2 tablespoons ginger, peeled and chopped
➛2 tablespoons garlic, chopped
➛¹/₄ cup oil or ghee
➛1 tablespoon curry powder
➛2 teaspoons cumin seeds
➛2 cups chopped tomatoes or tomato sauce
➛2 cups or 1 (15-ounce) can coconut milk
➛Salt and pepper to taste
➛¹/₂ cup coriander, chopped
➛2 tablespoons ginger, peeled and chopped
➛2 tablespoons garlic, chopped
➛¹/₄ cup oil or ghee
➛1 tablespoon curry powder
➛2 teaspoons cumin seeds
➛2 cups chopped tomatoes or tomato sauce
➛2 cups or 1 (15-ounce) can coconut milk
➛Salt and pepper to taste
➛¹/₂ cup coriander, chopped
Method
- Add the onion, chilly, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
- Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder, and cumin and saut矇, stirring frequently, for 5 to 8 minutes, or until cooked down.
- Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt, and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
- Stir in the coriander, adjust seasoning with salt and pepper and serve with rice or chapati.
Variations
- For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
- Some recipes add potatoes or hard-boiled eggs to the curry. The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
- Eliminate the hot chiles for a milder dish. Or substitute a chopped sweet bell pepper.
- Reserve some of the coconut cream that gathers at the top of the can and stirs it into the sauce at the very end for extra silky results.
