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This coconut curry chicken can be made in one pot and is packed with delicious flavors! Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious.
Coconut Chicken Curry is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. They are fine and they look wonderful. Coconut Chicken Curry is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook coconut chicken curry using 23 ingredients and 8 steps. Here is how you can achieve that.
Composition needed to serve Coconut Chicken Curry:
- marinade
- 1 kg chicken thighs (without skin), boneless
- 1/2 cup greek yoghurt (I used low fat)
- 1 tsp hot chilli powder
- 2 tsp garam masala
- 1 tsp garlic paste
- 1 tsp ginger paste
- Method- Poke your chicken thighs with a knife to absorb flavours
- Mix the poked chicken with all of the above (yoghurt + spices)
- Leave to marinate for at least 1hour (pic below)
- to cook
- 1 large onion, finely chopped
- 1 tsp garam masala
- 2 tsp curry powder
- 2 tsp sugar (I used brown sugar)
- 300 ml full fat coconut milk (canned)
- 300 ml water
- 1 can chopped tomatoes (300g)
- 1 tsp red curry paste
- 1 red chilli, halved (optional, I like mine with a slight kick!)
- 1 tsp garlic paste
- 1 tsp ginger paste
- Handful coriander leaves
This delicious Coconut Curry Chicken is flavorful and filled with potatoes, carrots and spices. This healthy chicken coconut curry is one of my all time favorite recipes. It is super flavorful, creamy and filled with veggies. It also freezes very well, so it is the perfect meal to make ahead.
Steps to cook Coconut Chicken Curry:
- For the marinade, mix the poked chicken with the yoghurt, and all the other marinade ingredients listed above. Leave to marinate for at least 1hour.
- Heat 2 tablespoon oil on medium-high heat. Put the chicken pieces in- sear for 3 mins on each side. Do it in 2 batches to avoid overcrowding the pan. Remove from pan. Then half each thigh to equal sizes. Set aside
- Use the same oil that you seared the chicken, add chopped onions, 1tsp red chilli paste, 1 tsp garam masala, 2 tsp curry powder, 1 red chilli halved (optional). Mix and sauter until onions browned.
- Then add 1 can/tin of chopped tomatoes, 1 tsp ginger paste, 1 tsp garlic paste, pinch of salt. Mix all. Then add 300ml Water and stir. Cover pan and let simmer on medium high heat for 10 mins. Stir occasionally.
- Once tomato sauce cooked, add the chicken pieces and stir with cooked sauce. Still on medium heat, cover and let the chicken cook in the sauce for 7 mins.
- Then remove lid from pan and let chicken cook (uncovered) for another 7 mins. Add 2 tsp of sugar. Mix
- Then, add 300ml coconut milk, and mix with chicken sauce. Let cook on medium heat uncovered for 20-25 mins to thicken the sauce.
- Once the sauce has thickened, your chicken is ready! Garnish with chopped coriander leaves. Serve with rice 🧡 Bon appetit!!
Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger. One of the things I love about curries is that they are so varied and adaptable—from soupy to thick. Coconut Curry Chicken is made easy by using cooked rotisserie chicken. Coconut chicken curry is simply chicken in a delicious sauce of tomatoes, garlic, curry powder, and coconut milk. It's a healthy, one-pot meal that tastes great and everyone in the family enjoys.
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