top of page

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

INGREDIENTS

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

Spices

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

METHOD

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.

2,218 views0 comments

Recent Posts

See All

It’s that time of year when one pot cooking comes into its own. Here is a delicious pot roast chicken which sits on a sauce that is full of rich delicious flavour. So easy to make and a total joy to e

bottom of page