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Coconut Chicken Curry
Coconut Chicken Curry

Before you jump to Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about A Lot Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.

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We hope you got insight from reading it, now let’s go back to coconut chicken curry recipe. To cook coconut chicken curry you need 23 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Coconut Chicken Curry:
  1. Prepare marinade
  2. Provide 1 kg chicken thighs (without skin), boneless
  3. Get 1/2 cup greek yoghurt (I used low fat)
  4. Take 1 tsp hot chilli powder
  5. Provide 2 tsp garam masala
  6. Use 1 tsp garlic paste
  7. Provide 1 tsp ginger paste
  8. You need Method- Poke your chicken thighs with a knife to absorb flavours
  9. Provide Mix the poked chicken with all of the above (yoghurt + spices)
  10. Prepare Leave to marinate for at least 1hour (pic below)
  11. Get to cook
  12. Provide 1 large onion, finely chopped
  13. Prepare 1 tsp garam masala
  14. Provide 2 tsp curry powder
  15. Prepare 2 tsp sugar (I used brown sugar)
  16. Take 300 ml full fat coconut milk (canned)
  17. Use 300 ml water
  18. Take 1 can chopped tomatoes (300g)
  19. Use 1 tsp red curry paste
  20. You need 1 red chilli, halved (optional, I like mine with a slight kick!)
  21. You need 1 tsp garlic paste
  22. Get 1 tsp ginger paste
  23. You need Handful coriander leaves
Steps to make Coconut Chicken Curry:
  1. For the marinade, mix the poked chicken with the yoghurt, and all the other marinade ingredients listed above. Leave to marinate for at least 1hour.
  2. Heat 2 tablespoon oil on medium-high heat. Put the chicken pieces in- sear for 3 mins on each side. Do it in 2 batches to avoid overcrowding the pan. Remove from pan. Then half each thigh to equal sizes. Set aside
  3. Use the same oil that you seared the chicken, add chopped onions, 1tsp red chilli paste, 1 tsp garam masala, 2 tsp curry powder, 1 red chilli halved (optional). Mix and sauter until onions browned.
  4. Then add 1 can/tin of chopped tomatoes, 1 tsp ginger paste, 1 tsp garlic paste, pinch of salt. Mix all. Then add 300ml Water and stir. Cover pan (lid on) and let simmer on medium high heat for 10 mins. Stir occasionally.
  5. Once tomato sauce cooked, add the chicken pieces and stir with cooked sauce. Still on medium heat, cover and let the chicken cook in the sauce for 7 mins.
  6. Then remove lid from pan and let chicken cook (uncovered) for another 7 mins. Add 2 tsp of sugar. Mix
  7. Then, add 300ml coconut milk, and mix with chicken sauce. Let cook on medium heat uncovered for 20-25 mins to thicken the sauce.
  8. Once the sauce has thickened, your chicken is ready! Garnish with chopped coriander leaves. Serve with rice 🧑 Bon appetit!!

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