Chicken Coconut Curry

I’m always looking to find new lunch ideas for work and needed a yummy curry recipe. I didn’t want anything spicy and I just so happened to have all the ingredients I needed to make this curry.

I ended up with a yummy creamy coconutty curry which only involved chopping up the chicken and onions and then throwing in a few spices and cracking open some cans and letting it all simmer in one pot.

Serves 6

1.3kg chicken (I used thighs because that’s what I had in the freezer)
1 tbs mustard seeds
2 tbs ground coriander
1 tbs ground cumin
1 tsp paprika
60ml olive oil
1 tbs coconut oil
2 tbs grated ginger
3 garlic cloves, crushed
1 tsp ground turmeric
1 large onion, finely diced
400g can chopped or diced tomato
500ml coconut milk
1 lemon, juiced

Heat the coconut oil in a heavy-based pot or pan over a medium heat. Brown the chicken in batches and place on a plate.

Add the olive oil to the pan and once heated add in the mustard seeds. Once they start popping add in the chopped onions and cook for 5 minutes or until softened. Add in the ginger and garlic and cook for a couple of minutes before adding in all the spices (coriander, cumin, paprika and turmeric) and cooking for another few minutes.

Pour in the tomatoes into the pot and simmer until it reduces to a thick sauce and add back in the chicken. Pour in 250ml water in and simmer for 20 minutes and then add in the coconut milk and simmer for another 20 minutes.

Stir in the lemon juice and serve with basmati rice.

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2 thoughts on “Chicken Coconut Curry

  1. Beck Spicer says:

    What a beautiful curry, it is easy to cook and yummy to the whole family. Thanks 🙂

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