In this post, I will explore the step-by-step process of creating an authentic coconut chicken curry, from gathering the ingredients to serving the dish with finesse. Get ready to embark on a flavorful culinary journey.
Coconut milk is the star of the show in this curry, providing that creamy and luscious texture we all love. Opt for a good quality coconut milk, either in a can or freshly squeezed if you're feeling ambitious. Its natural sweetness perfectly balances the spices, giving your curry a luxurious and velvety finish.
Prep Time: Less than 30 minutes
Cook Time: 15-30 minutes
Serves: 2
Ingredients:
4 boneless, skinless chicken thighs, cut into quarters
1 tsp ground turmeric
1 tsp ground cumin
1 tbsp fresh lemon or lime juice
11/2 tbsp sunflower oil
1/2 tsp sea salt
For the sauce:
1 tbsp sunflower oil
1 tsp cumin seeds
1 medium onion, thinly sliced
15g fresh ginger, peeled and finely grated
2 garlic cloves, thinly grated
400g tinned coconut milk
1/2 red chilli
50g baby spinach, thickly shredded
- Instructions:1. Put the quartered chicken thighs into a bowl with the spices, lemon or lime juice and salt. Toss together well.
- 2. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside.
3. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly.
4, Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach and allow to wilt for 1–2 minutes.
5. Divide the curry between 2 plates and serve with basmati rice.