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Coconut Chicken Curry

Recipe by
Total Time:
1 hour
Serves:8
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Simple Rogan Josh, Best Tamatar Chaman, Easy Fish with Coconut Milk

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5

Ingredients

  • 8 pieces Chicken Drumsticks or thighs
  • 1 medium size onion, sliced thinly
  • 4 tbsp. oil
  • 8 tbsp. natural Yoghurt
  • 2 tbsp. chopped fresh coriander
  • 2 tomatoes, halved
  • 2 potatoes, scrape off skin, cut into slices
  • 2 shallots, thinly sliced
  • 2 Red Chillies
  • 2 green chillies(sliced into long strips)
  • ½ pkt Coconut Cream mixed with 250 ml. warm water or ½ grated Coconut mixed with 250 ml. water and squeezed for 375 ml. Milk
  • For the Curry Sauce:
  • 2 tbsp. ground Almonds
  • 1 tbsp. ground Cashewnuts
  • 30 gms. fresh Ginger
  • 1 tsp. chilli powder
  • 1 tsp. ground Cinnamon
  • 2 Cardamom seeds
  • ¼ tsp. Clove powder
  • 1 tbsp. ground coriander
  • 2 tsp. ground cumin
  • ¼ tsp. ground Turmeric

How to Make

  • To make Sauce: Put sauce ingredients into a blender with 200 ml. water and liquidize until smooth.
  • Put shallots and add 2 tbsp. oil in a small bowl.
  • Cook on high for 2 to 3 mins. to lightly brown shallots. Set aside for garnishing.
  • Put onions and 2 tbsp. oil in a large bowl, cover with cling film.
  • Cook on high for 4 mins. to soften. Add chicken pieces, spoon over the sauce.
  • Add fresh coriander. Cover with cling film and cook on high for 5 mins.
  • Stir, add yoghurt, re-cover and cook on medium for 20 to 25 mins. until chicken is tender.
  • Stir twice. Uncover and leave to cool. Season to taste.
  • Put tomatoes, potatoes and chillies into a bowl, add coconut milk.
  • Stir and cook on high for 5 to 8 mins, stirring twice.
  • Mix above with chicken pieces.
  • Leave to mature for at least 2 hours, preferable overnight. Reheat before serving.