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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.