Coconut Chicken Curry
A simple and light chicken curry using Rafi's South Indian Curry Powder.
Serves: 2 - 3/4 - 6 Ready in: 1 hour
Introduction
This fresh-flavoured curry uses chicken thighs, aromatic spices and coconut to make a delicious family meal. Rafi’s South Indian Curry Powder is a savoury and peppery curry powder which gives a simple, earthy base flavour to curries.
Fancy a vegetarian version? Add roasted butternut squash instead of chicken.
Serve this curry with Cumin Rice and a tomato Side Dish like our Chana Masala.
Ingredients
Serves 4 - 6 |
| 3 tbsp Rafi's South Indian Curry Powder |
| 2 tsp Mustard Seeds |
| 1 tsp Fennel Seeds |
| 16 fresh curry leaves or 30 Dried Curry Leaves |
| 2-inch Cinnamon Stick |
| 4 Star Anise |
| 4 tbsp oil |
| 2 onions (finely sliced) |
| 8 garlic cloves and 2-inch ginger (crushed and made into a paste) |
| 200ml water |
| 1kg chicken thigh fillets |
| 400ml Coconut Milk |
| 1 lime |
| Salt to taste |
Instructions
- Heat the oil in a pan (medium heat). Add all the whole spices and cook for 2-3 minutes.
- Add the onion and cook on a low heat for 15-20 minutes until golden.
- Add the garlic and ginger paste and cook for a further 2-3 minutes. (Add a small splash of water if it looks like it is going to burn).
- Add Rafi’s South Indian Curry Powder, water and coconut milk. Mix well, cover with a lid and gently cook for 10-15 minutes.
- Add the chicken. Mix well, cover with a lid and simmer for 25-30 minutes, until cooked. (Remove the lid during the last 10 minutes of cooking if you prefer a more concentrated sauce).
- Add the lime juice and season with salt, to taste. Garnish with fresh coriander.
