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
- 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.
- 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.