Coconut Chicken Curry - quick and easy
Recipe video above. This Coconut Chicken Curry proves you don’t need a long list of spices or a jar of curry paste to make a truly Indian-tasting curry - just 3 simple spices and very little effort. Tastes like a coconut-y Rogan Josh! I love that it's made from scratch rather than using a jar of paste. I've used chickpeas to fill this out and add a nice nutty crunch just by opening a can, but you could use diced potatoes instead. Stirring in a handful of spinach at the end wouldn't go astray either.Bonus - It makes a good amount so there's enough for lunch tomorrow.Spice level - None. Feel free to add some with cayenne pepper or using a HOT curry powder!
Ingredients
- 2 tbsp unrefined coconut oil ((virgin), ie coconut flavoured, or butter, ghee, or any cooking oil you want (Note 1))
- 500 g/1lb boneless chicken thighs (, cut into ~2cm / 0.8" pieces (Note 2))
- 1 large onion (, diced)
- 1.5 tbsp garlic (, finely grated using a microplane (~6 large cloves))
- 1.5 tbsp ginger (, finely grated using a microplane)
- 2.5 tbsp curry powder (, mild - just regular ones like Clives, Keens (feel free to use HOT for spicy!))
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 0.25 cup tomato paste
- 1.5 cups chicken stock/broth (, low sodium)
- 400 g / 14oz coconut cream ((substitute coconut milk), full fat (Note 3))
- 400 g / 14oz can chickpeas (, drained)
- 1.25 tsp cooking salt / kosher salt ((halve for table salt, double for flakes))
- Plain yogurt (, slightly thinned with water to make it drizzle-able)
- Coriander leaves (cilantro) (, roughly chopped, recommended)
- Basmati rice ((you'll need to cook 3 cups rice grains to make enough) or other rice of choice)
- Naan (, optional)
Instructions
- Melt oil, sauté onion, then garlic and ginger. Toast spices, then tomato paste, coat chicken. Reduce chicken stock by half (5 min), then add coconut, chickpeas and salt. Simmer rapidly 8 min, stand 5 min then serve over rice.
- Sauté - Melt the coconut oil in a large pot over medium high heat (or a large deep skillet). Add the onion and cook for 2 minutes, until translucent. Add the garlic and ginger, stir constantly for 30 seconds (scrape base if it starts to stick).
- Toast spices - Add the curry powder, turmeric and cumin. Stir for 15 seconds, taking care to make sure it doesn't stick and burn on base (if it does, add splash of water).
- Coat chicken - Add tomato paste and stir to coat all the onion, then add the chicken and stir to coat.
- Reduce chicken stock 5 minutes - Add the chicken stock, stir well, then once it starts bubbling, simmer rapidly for 5 minutes to reduce the liquid, stirring once in a while (adjust heat as needed, we want rapid bubbles - this is a speedy recipe remember!).
- Simmer 8 minutes - Add the coconut cream, chickpeas and salt. Stir well, bring back up to a simmer then simmer rapidly for 8 minutes, stirring every now and then. The sauce should be creamy but a little thinner than you'd expect.
- Serve - Remove the pot from the stove and leave to cool for 5 minutes, during which time the sauce will thicken a bit more. Serve over basmati rice with a drizzle of yogurt and sprinkle of fresh coriander. I wouldn't say not to a warm naan or flatbread either. :)