Coconut Chicken Curry with Fresh Spices

    Coconut Chicken Curry with Fresh Spices

    Recipe Picture:Coconut Chicken Curry with Fresh Spices
    1

    Coconut Chicken Curry with Fresh Spices

    (6)
    55min


    7 people made this

    This recipe uses all individual herbs and spices, not a pre-made curry powder, to create a wonderfully spicy chicken curry.

    Ingredients
    Serves: 4 

    • 1 tablespoon ground almonds
    • 1 tablespoon desiccated coconut
    • 1 1/2 cups (375ml) coconut milk
    • 1 teaspoon chilli powder
    • 1 teaspoon chilli flakes
    • 1 1/2 teaspoon ground ginger
    • 1 1/2 teaspoon ground coriander
    • 1 teaspoon salt
    • 1 teaspoon garlic, crushed
    • 800g diced chicken
    • 3 cardamom pods
    • 2 bay leaves
    • 1 sprig fresh coriander
    • 1 tablespoon ground nut oil

    Directions
    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place a frying pan over a high heat then add the ground almonds and desiccated coconut and dry fry until they have become lightly browned and toasted.
    2. Place the contents from the frying pan into a mixing bowl and add the coconut milk, chilli powder, chilli flakes, ground ginger, ground coriander, salt and garlic. Whisk until all the ingredients are mixed. Cover the bowl with plastic wrap and place in the fridge until needed.
    3. Heat the oil in wok and add the chicken, cardamom pods, bay leaves and fry off the chicken until sealed and no longer pink.
    4. Squash the cardamom pods with the wooden spoon and the black seeds will break out. This will help add extra flavour and warmth to the dish.
    5. Add the sauce from the fridge then stir. Add half of the fresh coriander then cover and simmer for about 30 minutes or until the chicken is tender and cooked.
    6. Serve with more fresh coriander on top and some of your favourite Pilau rice or naan bread.
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    Reviews and Ratings
    Global Ratings:
    (6)

    Reviews in English (6)

    by
    3

    Delicious! Easy to make and smells divine. I found it slightly on the spicey side, but I have a fairly delicate palate. Next time I'll probably miss out the crushed chillis and let the rest of the flavours speak for themselves. Thanks for sharing!  -  04 Apr 2010  (Review from Allrecipes UK & Ireland)

    by
    2

    Really nice curry, not too hot and not too lame, clean plates all round, will definitely make it again!  -  06 Feb 2010  (Review from Allrecipes UK & Ireland)

    by
    1

    First time cooking any kind of curry, so was a bit sceptical. But this recipe was so easy to follow, and make. It smelt devine and tasted absolutely delicious. I didn't put it the chopped chillis, but might try it next time (this weekend I hope)  -  24 Jun 2010  (Review from Allrecipes UK & Ireland)

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