Indian Coconut Chicken Curry Recipe
Fresh coconut, coconut milk & fragrant spices are the stars of this spicy hot Indian chicken curry with influences from Goa and Kerala in South India.
Servings 2 Servings
Calories 1032kcal
Ingredients
- 300 g Skinless and Boneless Chicken Thighs 10oz
- 25 g Tamarind Pulp 25mm or 1" Cube
- 25 ml Boiling Water 2 tablespoon
- 75 g Grated Coconut ¾ Cup (defrosted if frozen)
- 2 Small-Medium Echalion or Banana Shallots 70g Total
- 35 g Thumb Sized Piece Ginger
- 3 Dried Kashmiri Chilli Peppers
- 4 Garlic Cloves
- 2 Green Chilli Peppers
- 2 tablespoon Cooking Oil
- 250 ml Chicken Stock 1 Cup
- 18-24 Curry Leaves
- 10 cm Cassia Bark 4"
- 4 Green Cardamom Pods
- 1 Star Anise
- 200 g Tin of Coconut Milk 7oz
- 2 teaspoon Kashmiri Chilli Powder
- ½ teaspoon Ground Cumin
- ½ teaspoon Ground Coriander
- ¼ teaspoon Ground Turmeric
- ½ teaspoon Salt
- 1 teaspoon Jaggery (or dark brown sugar)
- 2 teaspoon Dried Fenugreek Leaves
Instructions
- Place the tamarind in a bowl, pour over the boiling water, give it a rough mash, then let it sit for 10 minutes.
- Cut the shallots in half, peel them then cut them into a rough 1cm (½") dice.
- Crush the garlic cloves with the heel of your hand, then peel them.
- Peel the ginger and then roughly chop it.
- Cut the green chilli peppers in half lengthways.
- Cut the chicken thighs into 1½-2cm (½-¾") thick strips across the thigh.
- Heat one tablespoon of the oil in a wok over a medium-high heat and add the garlic, ginger, shallots, dried chillies and grated coconut and cook until the coconut begins to colour, this will take around 4-5 minutes. Then transfer this to a blender.
- Pour the chicken stock into the blender and blitz to a smooth paste.
- After the tamarind has soaked, pass it through a fine mesh sieve.
- Return the wok to a high heat and add another tablespoon of oil. Add the curry leaves, green chilli peppers, cassia bark, green cardamom pods and star anise and fry for 30 seconds.
- Add the chicken thighs and fry for 2 minutes, then add the chilli powder, cumin, coriander, turmeric, jaggery and salt and toss to coat.
- Add the coconut puree that we created earlier, along with the coconut milk and tamarind, then stir to combine everything and cook for 8-10 minutes.
- Crush the dried fenugreek leaves between your palms over the wok and cook for a final 1-2 minutes, then serve.
Video
Nutrition
Serving: 1 | Calories: 1032kcal | Carbohydrates: 86g | Protein: 49g | Fat: 61g | Saturated Fat: 34g | Polyunsaturated Fat: 24g | Cholesterol: 187mg | Sodium: 1251mg | Fiber: 13g | Sugar: 44g
