About this recipe: I had first tried a number of highly rated coconut curry recipes from several sites, and kept altering the ingredients and quantities to reach this one. The 'final' recipe was used for a big dinner at my place and all adored it. They all re-filled their plates twice. It is slightly spicy, suitable for Indian food lovers who don't want it as spicy as Indian food. Serve in a deep bowl, best with basmati rice of saffron rice. Can also be served with dry nan bread.
For the 2 teaspoons you can use diced ginger root or dried power ginger.
If you do not want to add peanut butter, replace with 2 tablespoons butter and 2 tablespoons tomato paste.
If you wish to marinate the chicken, stop after completing step one and store the chicken in the fridge overnight.
This was awesome, but VERY filling! I tweaked a bit: there's only 2 of us so I reduced chicken amount to around 500g but kept the rest of the ingredients at 3/4 of the above amounts. Instead of the fresh tomatoes, I used a 400g tin of chopped toms. Usually 500g chicken is about right for me and the other half for a meal each, but this was so filling I'd say that the above estimate of 'serves 8' is spot on; half the above amount comfortably made enough for 4 meals' worth for us. Great stuff! - 28 Nov 2015
Didn't know what coconut powder was so I used a 400g tin of coconut milk ,omg its friggin scrummy have saved and will do again thank God for this site . - 13 Dec 2014
great! I'd just like it a bit spicer so I'll add a bit of paprika. - 25 Oct 2012