I came across a Coconut Curry Chicken recipe by Tyler Florence when I was in search for something that would use chicken and a can of coconut milk in my cupboard. I had to change it up a little smidge, because for some reason I didn’t have any coriander in my kitchen. And I have every other Indian spice imaginable. But I had about 1/4 teaspoon of ground coriander left and that was it. No seeds or ground to be found. If I remember to go restock my jars, I’ll add it next time. I also added a bit fenugreek which I think adds a wonderful flavour to curries.

When I made the curry, I had halved Tyler Florence’s recipe. It was so good, that I’ll definitely make a full batch next time. (The below recipe reflects the full recipe, not the half that I made up.)

For my vegetarian friends: at the “add chicken stage” add a couple cans of chick peas for chickpea curry, or add cubed potatoes that have been pre-boiled about 10 minutes (so almost done) and some cauliflower. About 5 minutes before its ready, add a handful of peas.


Coconut Curry Chicken


Curry / Garam Masala

  • 1/2 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp cardamom seeds
  • 1/2 tbsp whole black peppercorns
  • 1/2 tsp fennel seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp whole cloves
  • 1 dried red chili broken in pieces, seeds discarded
  • 1 tbsp turmeric

The Curry

  • 3 tbsp browned butter
  • 2 medium onions chopped
  • 1 inch piece ginger grated
  • 2 large solo garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp above curry powder
  • 1 tsp yellow curry powder
  • 1 cinnamon stick
  • 1 to 3 dried red chiles
  • 2 cans unsweetened coconut milk
  • 2 c chicken stock
  • 4 to matoes seeded and chopped
  • 8-10 chicken thighs cubed
  • Small bunch of cilantro chopped small
  • 1 heaping tbsp fennugreek
  • Juice of 1/2 lemon


The Curry Powder

  • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes.
  • Grind the toasted spices together to a fine powder in a spice grinder.
  • Add the turmeric and combine.

The Curry

  • Heat the browned butter in a deep frying pan and add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.
  • Add the tomato paste, homemade curry powder, yellow curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper.
  • Add in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has just begun to thicken, about 15-20 minutes.
  • Add the tomatoes, chicken, cilantro, and lemon juice; continue to simmer until the chicken is cooked through, and the sauce has finished thickening to desired consistency.
  • S&P to taste.
  • Add the fenugreek leaves and simmer for a minute or two more.
  • Garnish with cilantro.
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