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Fragrant Coconut Chicken Curry

As you know I make so many curries and I particularly like one on a Friday. This is similar to one I shared in my stories a few weeks ago. I hope you enjoy!

Serves 4


800g skinless, boneless chicken thighs

3 medium onions - finely sliced

6 cloves garlic - finely chopped

1 chilli - pierced with a knife

250g mushrooms - sliced

1 can coconut milk

Coriander and sliced raw onion to finish


2 teaspoons mustard seeds

5 cardamom pods - bruised

2 teaspoon dried curry leaves

2 teaspoons ground cumin

2 teaspoons medium curry powder

1 teaspoon ground coriander

1 teaspoon ground turmeric

1 teaspoon Kashmiri chilli powder

1 teaspoon garam masala


Temper the whole spices in oil for a few minutes. Add the onions a sauté until golden. Add the garlic and the spices. Add the whole chicken pieces and coat in the flavour. Cook on a medium heat for 5 minutes. Add the mushrooms and the coconut milk, stir and bring to a simmer. Cover with a lid and simmer for 1 hour removing the lid for the last 30 minutes.

Finish with coriander and onion.

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