If you’re a fan of curries, this chicken curry recipe is a must-try! Packed with flavor, creamy coconut milk, and aromatic spices, it’s an easy dish to make at home. Follow along to create this mouthwatering chicken curry you’ll want to add to your weekly meal rotation.
Ingredients for the Chicken Curry Recipe
- 1 large brown or yellow onion, thinly sliced
- 4 large cloves of garlic, minced
- 25 grams (0.8 oz) of fresh ginger, grated
- 1 green stem of spring onion (scallion), thinly sliced (for garnish)
- 1 long red chili, thinly sliced (optional, for garnish)
- 6 large chicken thighs (750 grams or 1.6 pounds)
- 2 tablespoons of coconut oil (or olive oil)
- 1 teaspoon of sea salt flakes
- 1 teaspoon of black pepper
- 3 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- ½ teaspoon of ground cloves
- 2 teaspoons of smoked paprika
- 2 teaspoons of ground turmeric
- 4 whole cardamom pods
- ¾ cup (180 ml) of chicken or vegetable stock
- 2 cups (500 ml) of coconut milk
- 12 grams (0.4 oz) of desiccated coconut (optional)
- Fresh coriander (cilantro) for garnish (optional)
- Roasted chopped cashew nuts for garnish (optional)
Step-by-Step Instructions for This Chicken Curry Recipe
- Prepare the Ingredients: Start by slicing one large onion and mince 4 large garlic cloves. Grate a piece of ginger (25 grams) and set it aside. Thinly slice the green stem of spring onion for garnishing later, and, if you like heat, slice a red chili to top off your dish.
- Marinate the Chicken: In a mixing bowl, add the 6 large chicken thighs (750 grams), 2 tablespoons of coconut or olive oil, the sliced onion, minced garlic, grated ginger, 1 teaspoon of sea salt, and 1 teaspoon of black pepper. Mix everything well to coat the chicken thoroughly. Let this marinate for at least 30 minutes in the fridge (or overnight for deeper flavor). Let it sit out for 30 minutes before cooking if marinating overnight.
- Sear the Chicken: Heat 1 teaspoon of coconut oil in a large pan over high heat. Once hot, sear the marinated chicken thighs, skin-side down, for 3 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove the chicken and set aside.
- Cook the Aromatics: In the same pan, sauté the reserved onion, garlic, and ginger for 1 minute. Add in 3 teaspoons of ground cumin, 2 teaspoons of ground coriander, ½ teaspoon of ground cloves, 2 teaspoons of smoked paprika, 2 teaspoons of turmeric, and 4 cardamom pods. Stir well and let these spices bloom for about 1 minute.
- Add Stock and Coconut Milk: Pour in ¾ cup of chicken or vegetable stock to deglaze the pan. Stir and simmer for 1 minute. Next, add 2 cups of coconut milk and season with salt to taste. If desired, stir in 12 grams of desiccated coconut for added texture and richness.
- Simmer the Chicken Curry: Place the seared chicken thighs back into the pan with the coconut curry sauce. Let it simmer on low heat for 25 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Prepare the Rice: While the curry simmers, prepare basmati rice. Add 1 cup of washed basmati rice and 2 cups of water to a saucepan. Add a pinch of sea salt and two kaffir lime leaves for added fragrance. Bring to a boil, reduce heat to low, cover, and let it steam for 16 minutes.
- Serve and Garnish: Once the curry is ready, serve it over the fluffy basmati rice. Top with fresh coriander, roasted cashews, and sliced spring onions. Add chili slices if you like extra heat.
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Storage and Reheating
This chicken curry recipe serves 2-3 people, depending on portion size. It can easily be doubled or halved. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. Reheat in a pan over medium heat or in the microwave until the chicken is thoroughly warmed.
Conclusion
This easy chicken curry recipe brings together rich, aromatic spices and tender chicken, perfect for any meal. Whether you’re cooking for yourself or family and friends, this coconut chicken curry will surely impress. Give it a try and enjoy!
