Aromatic chicken curry
This Indian curry demonstrates how straightforward it can be to create a delicious sauce without relying on pre-made pastes. Onions are fried with spices before chicken thighs are added. The dish is then simmered in a liquid made from creamed coconut until the sauce thickens and the chicken is fully cooked. It is finished with fresh coriander and is ideal served with rice or bread. The entire process takes around 40 minutes to complete for four portions.
Ingredients
- 2 tbsp vegetable oil
- 1 large onion chopped
- 4 tsp garam masala
- 1 small cinnamon stick
- 2-3 tsp hot chilli powder (depending on how you like your curries)
- 8 skinless, boneless chicken thighs
- 100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
- handful of coriander leaves
Method
- Warm the vegetable oil in a deep frying pan. Cook the chopped onion for about 10 mins until it softens and turns a light golden colour. Introduce the garam masala, cinnamon stick and hot chilli powder along with the chicken thighs. Fry for 2 mins, turning the chicken to cover it in the spices.
- Mix the creamed coconut with 500ml boiling water until it dissolves. Pour this liquid into the pan and combine thoroughly. Add salt to taste, allow the mixture to reach a boil, then reduce the heat and let it simmer for 20 mins. The chicken should be cooked through and the sauce will have thickened. Scatter coriander leaves over the top before serving.
Nutrition (per serving)
Calories380 kcal
Fat21 g
Saturates10 g
Carbs9 g
Sugars5 g
Fibre1 g
Protein40 g
Sodium200 mg
Recipe details
Skill levelEasy
CategoryMain course
Cuisineindian
