Coconut Chicken Curry

Name: Coconut Chicken Curry
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 kg chicken thighs (without skin), boneless; 1/2 cup greek yoghurt (I used low fat); 1 tsp hot chilli powder; 2 tsp garam masala; 1 tsp garlic paste; 1 tsp ginger paste; Method- Poke your chicken thighs with a knife to absorb flavours; Mix the poked chicken with all of the above (yoghurt + spices); Leave to marinate for at least 1hour (pic below); 1 large onion, finely chopped; 1 tsp garam masala; 2 tsp curry powder; 2 tsp sugar (I used brown sugar); 300 ml full fat coconut milk (canned); 300 ml water; 1 can chopped tomatoes (300g); 1 tsp red curry paste; 1 red chilli, halved (optional, I like mine with a slight kick!); 1 tsp garlic paste; 1 tsp ginger paste; Handful coriander leaves

Heavenly Yummy @cook_24010435

Yorkshire, United Kingdom

This is comfort food at its best. Creamy and flavourful! Best served with jasmine rice or coconut rice!

The ingredients list may seem long but it only takes minimal efforts to get the finished dish! Step 1 is the marinade, and step 2 involves cooking it all mostly by letting it simmer! You can also do the marinade in advance to save time.

I recommend chicken thighs ( more juicy, absorbs flavours better and will end up more tender than chicken breasts).

Spice level is medium. You can reduce it by omitting the red chilli while cooking. #curry #chickencurry #coconut #coconutcurry

This is comfort food at its best. Creamy and flavourful! Best served with jasmine rice or coconut rice!

I recommend chicken thighs ( more juicy, absorbs flavours better and will end up more tender than chicken breasts).

Spice level is medium. You can reduce it by omitting the red chilli while cooking. #curry #chickencurry #coconut #coconutcurry

Heavenly Yummy @cook_24010435

Yorkshire, United Kingdom

This is comfort food at its best. Creamy and flavourful! Best served with jasmine rice or coconut rice!

I recommend chicken thighs ( more juicy, absorbs flavours better and will end up more tender than chicken breasts).

Spice level is medium. You can reduce it by omitting the red chilli while cooking. #curry #chickencurry #coconut #coconutcurry

This is comfort food at its best. Creamy and flavourful! Best served with jasmine rice or coconut rice!

I recommend chicken thighs ( more juicy, absorbs flavours better and will end up more tender than chicken breasts).

Spice level is medium. You can reduce it by omitting the red chilli while cooking. #curry #chickencurry #coconut #coconutcurry

Saved

Ingredients

45mins

4 servings

marinade
1 kgchicken thighs (without skin), boneless
1/2 cupgreek yoghurt (I used low fat)
1 tsphot chilli powder
2 tspgaram masala
1 tspgarlic paste
1 tspginger paste
Method- Poke your chicken thighs with a knife to absorb flavours
Mix the poked chicken with all of the above (yoghurt + spices)
Leave to marinate for at least 1hour (pic below)
to cook
1large onion, finely chopped
1 tspgaram masala
2 tspcurry powder
2 tspsugar (I used brown sugar)
300 mlfull fat coconut milk (canned)
300 mlwater
1 canchopped tomatoes (300g)
1 tspred curry paste
1red chilli, halved (optional, I like mine with a slight kick!)
1 tspgarlic paste
1 tspginger paste
Handfulcoriander leaves

Saved

Steps

45mins

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!!