Spicy Chicken Coconut Curry

⏱ 80 mins 🍽 6-8 serving(s) 🌶 indian 🏷 Chicken Breast

This fragrant Indian curry features tender chicken pieces simmered in a rich, spiced coconut milk sauce with tomatoes and aromatics. The recipe creates a generous amount of flavourful sauce, making it ideal to serve over rice or noodles. It uses a blend of curry powder, cinnamon and chillies for depth, finished with fresh lemon juice and herbs. The dish requires about 80 minutes to prepare and serves six to eight people.

Spicy Chicken Coconut Curry

Ingredients

  • 3 tablespoons ghee (clarified butter)
  • 2 medium onions, chopped
  • 1 inch fresh ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • 1 cinnamon stick
  • 1 -3 dried red chili
  • kosher salt
  • fresh ground black pepper
  • 2 (15 ounce) cans unsweetened coconut milk
  • 2 cups chicken stock
  • 4 tomatoes, seeded and chopped
  • 6 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup cilantro leaf, plus more for garnish
  • 1 lemon, juice of
  • mint leaf, for garnish

Method

  1. Warm the ghee in a large, heavy-based pot. Cook the chopped onions, ginger and garlic until the onions become very soft, which should take about 15 minutes.
  2. Stir in the tomato paste, curry powder, cinnamon stick and dried chillies, then season with salt and pepper. Pour in the coconut milk and chicken stock, bring to a simmer and cook until the sauce thickens, about 20 minutes.
  3. Add the chopped tomatoes, chicken pieces, cilantro and half the lemon juice. Simmer until the chicken is fully cooked, about 10 to 15 minutes. Taste and adjust the seasoning with more lemon juice, salt and pepper. Finish with a garnish of cilantro and mint leaves.

Nutrition (per serving)

Sodium320200 mg

Recipe details

CategoryChicken Breast
Cuisineindian
AuthorChef Petunia