Spicy coconut chicken curry

2015-06-14
  • Yield : 1 large serving
  • Servings : 2 people
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Spicy coconut chicken curry
This spicy coconut chicken curry is unique in its use of a combination of green chillies and grated fresh coconut along with coconut milk to make a delicious gravy.

Method

Step 1

Wash chicken and cut into medium sized pieces. Set aside.

Step 2

To make the spice paste, combine all the ingredients with 2 tbsp of stock and grind to make a fine paste.

Step 3

Melt butter in a pan over low heat. Add onions and saute till golden. Mix in the spice paste and cook over low heat till the butter floats to the top. Add 2 cups of stock and the coconut paste along with the chicken. Mix well. Cover and cook till the chicken is tender and the curry thickens. Cook on low heat and add the coconut milk half-way through cooking the chicken. Add salt to taste in the end. Take the pan off the heat as the coconut milk breaks down and the oil floats to the surface.

Step 4

Set aside, dress with fresh coriander leaves and serve.

My Notes
1. The chicken does not take too long to cook if you are working with boneless pieces.
2. The recipe works better with chicken leg pieces with bones.
3. The coconut milk / cream is my addition to the recipe in case you are unable to get hold of fresh coconut.

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