Spicy Coconut Chicken Curry

    55 min

    A rich, spicy and creamy coconut curry.


    Hertfordshire, England, UK
    11 people made this

    Serves: 4 

    • 1 tbsp ground almonds
    • 1 tbsp dessicated coconut
    • 1 & 1/2 cups coconut milk
    • 1 tsp chilli powder
    • 1 tsp crushed chillies
    • 1 & 1/2 tsp ground ginger
    • 1 & 1/2 tsp ground coriander
    • 1 tsp salt
    • 1 tsp crushed garlic
    • 800g diced chicken
    • 3 cardamon pods
    • 2 bay leaves
    • large handful fresh coriander
    • 1 tbsp ground nut oil

    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Place a frying pan over a high heat, add the ground almonds and dessicated coconut and dry fry until they have become lightly browned and toasted. Place the contents from the frying into a mixing bowl and add the coconut milk, chilli powder, crushed chillies, ground ginger, ground coriander, salt and garlic, and whisk until all ingredients are mixed. Cover the bowl with cling film and place in the fridge until needed.
    2. Heat the oil in wok and throw in the chicken, cardamon pods, bay leaves and fry off the chicken until sealed and no longer pink. Squash the cardamon pods with the wooden spoon, and the black seeds will break out. This will help add extra flavour and warmth to the dish. Now add the sauce from the fridge, stir, add half of the fresh coriander and cover and simmer for about 30 mins or until the chicken is tender and cooked.
    3. Serve with more fresh coriander on top, some of your favrouite Pilau rice and naan bread, and enjoy!
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