Coconut Chicken Curry
Directions
- 1Cube three chicken breasts into large chunks and put them in a bowl.
- 2Season the chicken with salt, black pepper, cumin, coriander, garlic powder, ground ginger, curry powder, turmeric, cayenne, and chili powder.
- 3Add Greek yogurt to the chicken and mix everything together.
- 4Let the chicken marinate for about 20 minutes.
- 5Slice one onion.
- 6Mince a thumb-sized piece of ginger.
- 7Mince about six cloves of garlic.
- 8Dice two large tomatoes.
- 9Chop some fresh coriander for later.
- 10Fry off some cumin and coriander seeds in olive oil over the stove.
- 11Add the marinated chicken to the pan and sauté until it gets some nice color.
- 12Set the chicken aside and add the sliced onions to the pan.
- 13Sauté the onions until they start to sweat down, then add the minced ginger and garlic.
- 14Continue to sauté the onions, ginger, and garlic, adding the same seasonings as before and some tomato puree.
- 15Add the diced tomatoes to the pan and let them cook off with 200 ml of water.
- 16Let the mixture simmer for about 10 minutes.
- 17Add 300 ml of coconut milk to the pan and mix it through.
- 18Blend the curry sauce and add it back to the pan.
- 19Add the chicken back to the pan to finish cooking and to thicken up the curry.
- 20Once the curry has reached your desired consistency, switch off the heat.
- 21Add the chopped fresh coriander to the curry for green color and freshness.
- 22Pile the coconut chicken curry high next to some white rice.
- 23Serve with a little bit more fresh coriander on top.
Ingredients
- 3 Chicken breast
- Salt
- Black pepper
- Cumin
- Coriander
- Garlic powder
- Ground ginger
- Curry powder
- Turmeric
- Cayenne
- Chili powder
- Greek yogurt
- 1 Onion
- 1 thumb-sized piece Ginger
- 6 cloves Garlic
- 2 Large tomatoes
- Fresh coriander
- Olive oil
- Tomato puree
- 200 ml Water
- 300 ml Coconut milk
- White rice
Equipment
Cutting boardKnifeBowlPanSpatulaBlender
Tips
- Let the chicken marinate for about 20 minutes while you prep the rest of your ingredients.
- Don't get too much color on the onions before adding the ginger and garlic.
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