Coconut Milk Chicken Curry
Indian style aromatic chicken curry cooked in coconut milk.
Serves: 6 | Prep time: 20 mins | Cook time: 1 hour
Ingredients
- 1kg boneless chicken thigh
- 3 medium onions, diced
- 4 tomatoes, diced
- 50 grams (at least) of fresh ginger
- 2 tbsp coconut fat
- 6 garlic cloves
- 2 fresh chilies (the spicy kind)
- 1 lemon or lime
- 8 clove pods, ground
- 8 cardamon pods, ground with skins removed
- 3 tsp cumin
- 2 tsp smoked paprika
- 1 tsp turmeric
- 3 tsp coriander powder
- 1 tps white pepper powder
- 1 tsp dried chili flakes
- 2 tbsp tomato paste
- 1 tsp hot chili powder (optional)
Method
- Slice the onions and fry on medium heat for 10 mins until soft.
- As the onions are frying, grind the cardamon and cloves to a fine powder in a pestle and mortar. Set aside.
- Remove the skin from the ginger and garlic. Roughly chop with a couple of hot chilies and pound to a paste in the pestle and mortar.
- When the onions have softened, add the ginger/garlic paste to the pan and fry on medium for a few minutes. Then add the powdered spices along with enough water to turn the mixture into a thick paste. Fry like this for several more minutes until aromatic. Allow the paste to start sticking to the bottom of the pan, then mix before it burns. Repeat this step to intensify the flavour.
- Add the chopped tomatoes to the pan and mix into the paste. Also add a splash of water if the paste is too thick.
- Cook the tomatoes for a few minutes then add the diced chicken thigh. Fry the chicken in the paste for a few minutes, then squeeze in the lime and add the tomato paste.
- Add the coconut milk along with some water, and cook uncovered on a low heat for 45 minutes, until the colour turns a rich golden brown colour.
- Serve with rice.