Coconut Chicken Curry - quick, easy, fabulous

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Recipe ⬇️ or print: https://www.recipetineats.com/coconut-chicken-curry-quick-easy/

This is fast Coconut Chicken Curry is a dialled up version of the Western-style chicken curry your mum used to make in the 80's. It kind of tastes like a coconut-y Rogan Josh - except it's a whole lot faster and easier to make!

I love that it's made entirely from scratch, no jar paste required. I'm a little besotted! Hope you love it too - Nagi x

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Coconut Chicken Curry - quick, easy, fabulous

2 tbsp unrefined coconut oil (virgin), ie coconut flavoured, or butter, ghee, or any cooking oil

500 g/1lb boneless chicken thighs, cut into ~2cm / 0.8″ pieces (breast ok too, but thigh is juicier)

1 large onion, diced

1 1/2 tbsp EACH garlic (~6 cloves) and ginger, finely grated using a microplane

2 1/2 tbsp curry powder, mild – just regular ones like Clives, Keens

1 tsp cumin powder

1 tsp turmeric powder

1/4 cup tomato paste

1 1/2 cups chicken stock/broth, low sodium (375ml)

400g / 14oz coconut cream (substitute coconut milk), full fat

400g / 14oz can chickpeas, drained

1 tsp cooking salt / kosher salt (halve for table salt, double for flakes)

SERVING:

Plain yogurt, slightly thinned with water to make it drizzle-able

Roughly chopped coriander leaves, optional

Basmati rice (you'll need to cook 3 cups rice grains to make enough)

1. Melt the oil in a large pot over medium high heat. Cook onion until translucent ~3 min, then stir garlic and ginger 30 sec (move constantly so it doesn’t stick to base). Stir in spices for 15 seconds, then tomato paste.

2. Add chicken, toss to coat, add stock and simmer very rapidly for 5 minutes to reduce by half. Add coconut cream, chickpeas and salt. Simmer rapidly 8 min, cool 5 min (sauce thickesn more) then serve over basmati!

#coconutchickencurry #easyrecipe