Coconut Chicken Curry
Make your own fresh and flavourful Coconut Chicken Curry for an easy weeknight dinner. Create a simple curry paste for your chicken with fragrant coriander, cumin, turmeric, cardamom, onion and garlic. As the reviews for this recipe suggest, it’s easy-peasy to add in some extra veg to this recipe – like aubergine, courgette or peppers – see what’s in season or choose what you know the kids’ll love. Once you’ve made your curry, we recommend sprinkling toasted almonds and coconut flakes over the top for a yummy crunchy topping. Then serve with your choice of rice or poppadoms (or for bigger appetites, why not have both?). Looking for more curry recipes? Look no further.
Instructions
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1
Start by putting the fresh coriander and seeds, ground cumin, turmeric, cardamom, onion, garlic and 1 tbsp of olive oil into a food processor. Season with sea salt and black pepper and blitz into a rough paste.
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2
Transfer the paste into a large non-stick pan over a medium heat and cook for 1 min, stirring.
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3
Add the chicken pieces and 1tbsp of oil, and sauté for 3 mins.
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4
Add the coconut milk and chicken stock cube to the pan. Bring to the boil, then turn down to a low simmer and cook for 15 minutes.
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5
Once cooked, turn off the heat and add the zest and juice of the lime and scatter with the toasted almonds and coconut flakes (if using).
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6
Serve with your choice of rice or poppadoms.
Ingredients
- 30g fresh coriander, stalks and leaves chopped
- 1 tbsp coriander seeds
- 1 tsp ground cumin
- 1 tsp turmeric
- 6 cardamon pods
- 1 onion, chopped
- 2 cloves garlic
- 2 tbsp olive oil
- 4 chicken breast fillets, chopped into 2cm pieces
- 400ml coconut milk
- 1 cube chicken stock
- 1 lime, zest and juice
- 1 small handful almond flakes, optional
- 1 small handful coconut flakes, optional
Serves 4
Total time required 25 mins
- Cooking time: 25 mins
Recipe published with permission from OcadoLife magazine