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
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Curry / Garam Masala
  1. 1/2 tbsp coriander seeds
  2. 1/2 tbsp cumin seeds
  3. 1/2 tbsp cardamom seeds
  4. 1/2 tbsp whole black peppercorns
  5. 1/2 tsp fennel seeds
  6. 1/2 tsp mustard seeds
  7. 1/2 tsp whole cloves
  8. 1 dried red chili, broken in pieces, seeds discarded
  9. 1 tbsp turmeric
The Curry
  1. 3 tbsp browned butter
  2. 2 medium onions, chopped
  3. 1 inch piece ginger, grated
  4. 2 large solo garlic, minced
  5. 2 tbsp tomato paste
  6. 2 tbsp above curry powder
  7. 1 tsp yellow curry powder
  8. 1 cinnamon stick
  9. 1 to 3 dried red chiles
  10. 2 cans unsweetened coconut milk
  11. 2 c chicken stock
  12. 4 tomatoes, seeded and chopped
  13. 8-10 chicken thighs, cubed
  14. Small bunch of cilantro, chopped small
  15. 1 heaping tbsp fennugreek
  16. Juice of 1/2 lemon
The Curry Powder
  1. 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.
  2. Grind the toasted spices together to a fine powder in a spice grinder.
  3. Add the turmeric and combine.
The Curry
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. S&P to taste.
  6. Add the fenugreek leaves and simmer for a minute or two more.
  7. Garnish with cilantro.
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COCONUT CURRY CHICKEN

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