Coconut Chicken Curry
This is my favourite chicken curry recipe. I must admit, I didn’t create this recipe – I have slightly adapted it from the brilliant Adam Liaw.It’s light, fragrant and so moreish. Don’t be put off by making the paste – it’s super easy and adds a punch of flavour to the curry.This is a kid friendly curry – just omit the chilli flakes.
Servings 4
Calories 787
Ingredients
- 0.5 bunch Fresh coriander roots & leaves
- 2 brown onions small, roughly chopped
- 3 cloves garlic roughly chopped
- 3 cm ginger piece roughly chopped
- 1 tbsp vegetable oil
- 500 g chicken thighs cut into large pieces
- 400 ml canned coconut cream shaken well
- 0.5 cup water
- 1 zucchini roughly chopped
- 0.333 bunch bok choy roughly chopped
- 1 tsp brown sugar
- 0.75 cup desiccated coconut
- 1.5 tbsp curry powder
- 1 tsp ground coriander
- 1 tsp sea salt
- 0.5 tsp chilli flakes optional
Instructions
- Wash the coriander and separate the leaves and the roots. Set aside the leaves for later. In a food processor (or using a stick blender), process the coriander roots, onion, garlic and ginger to a paste.
- Heat the oil in a large saucepan or frying pan over medium heat and fry the paste for 4–6 minutes, stirring. Add the spice mix ingredients and fry for a further 1 minute. If it gets too dry, add a tablespoon of water to stop it from burning. Add the chicken and stir to coat. Add the coconut cream, water and zucchini, reduce the heat and simmer for about 10 minutes. Remove the lid, add the chopped bok choy and brown sugar and continue cooking for 5 minutes.1 tbsp vegetable oil, 500 g chicken thighs, 400 ml canned coconut cream, 0.5 cup water, 1 zucchini, 0.333 bunch bok choy, 1 tsp brown sugar
- In another dry frying pan, toast the coconut for about 5 minutes, stirring constantly. Don’t let it burn.0.75 cup desiccated coconut
- Stir the toasted coconut and coriander leaves into the curry and cook for a final 5 minutes. Serve with white or brown rice.0.5 bunch Fresh coriander