Matt Xiaxiang
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Chicken curry simmered in coconut milk with a warmly spiced tomato base.
Serve this chicken coconut curry with plain rice, naan, or roti. You can add a side of yogurt, a simple salad, or some pickles. Roasted vegetables or boiled potatoes also go well if you want to make it a fuller meal.
Ingredients
- 6 large Chicken thighs, skinless and boneless
- 3 Shallots
- 3 tablespoons Tomato purée
- 400 millilitres Coconut milk
- 3 cloves Garlic
- 3 centimetres Ginger
- 2 teaspoons Salt
- 1.5 teaspoons Cumin powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Garam masala
- 1 teaspoon Chilli powder
- 1 teaspoon White sugar
- 1 handful Fresh coriander
- 2 tablespoons Ghee
Instructions
- Slice the chicken into bite-sized pieces. Heat 1 tbsp of ghee in a pan over medium-high heat. Sear the for 2 minutes on both sides until golden brown. Remove and set aside.
- Add another 1 tbsp of ghee to the pan and add sliced shallots. Fry on medium heat until soft - about 5 minutes.
- Add finely grated garlic and ginger. Fry for a minute before adding the tomato purée and cooking until it darkens.
- Add all the spices (except garam masala) as well as sugar and stir for 30 seconds.
- Add 2 tbsp of the coconut milk and cook until oil starts to separate (about 2-3 minutes). Return the chicken to the pan and coat it in the paste.
- Pour in the remaining coconut milk, stir well, and bring to a simmer. Cover and simmer on low heat for 20-25 minutes, stirring occasionally, until the chicken is tender.
- Stir in garam masala and top with chopped fresh coriander.
My notes
Cooking tips
- Searing the chicken: Sear the chicken to develop a rich, golden-brown colour and flavour. For bone-in chicken, sear for 3-4 minutes per side.
- Layering spices: Toast spices for 30 seconds before adding liquids to enhance their flavour.
- Simmer low and slow: Simmer the curry on low heat after adding chicken and coconut milk for tender chicken and well-blended flavours.
- Balance the flavours: If the curry is too acidic, add 1 tsp of sugar. If it’s too rich, add fresh lemon juice.
Alternative ingredients
- Alternative protein for this curry can include chicken breast, shrimp and tofu for a vegan option.
- If you don’t have the individual spices (cumin, coriander, turmeric), use about 2 tablespoons of curry powder instead.
- Instead of tomato purée, use a couple whole tomatoes. Dice and cook down until a paste is formed before adding the coconut milk.
Storage instructions
Let the curry cool to room temperature before placing it in the fridge. This prevents condensation and helps maintain the flavour.
- Refrigeration: Place the curry in an airtight container to keep it fresh and prevent it from absorbing other odours in the fridge. It can be stored in the fridge for up to 3-4 days.
- Freezing: Store the curry in a freezer-safe container or resealable freezer bags. It can be frozen for up to 3 months.
Re-heating instructions
Defrost in the fridge overnight. The texture of the coconut milk may change slightly after freezing and thawing, but the flavour should still be good.
- Stove: Re-heat the curry over low to medium heat, stirring occasionally to avoid burning. If it’s too thick, add a bit of water or extra coconut milk to reach your desired consistency.
- Microwave: Heat in a microwave-safe dish, stirring halfway through to ensure even heating.
Nutrition and dietary facts
Gluten-free, Dairy-free
(Per serving) Calories: 460kcal (20%), Protein: 28g (47%), Fat: 30.1g (38%), Saturated fat: 18.7g (125%), Carbohydrates: 13g (5%), Sugars: 5g (20%), Fibre: 1.9g (6%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.