Chicken Curry with Coconut


Even the children like this one.  It tastes better when made the day before and reheated.

3 onions, finely sliced:  Fry them hot until browning in 4 tablespoons of oil.

500-600g chicken breast, cut into slices:  Add to the pan and stir until they start to colour.

3″ ginger plus 5 cloves garlic, skooshed up together in the mini-processor:  Stir this into the chicken mixture and cook for 2-3 minutes.  Turn the heat to medium.

half a teaspoon cinnamon

a teaspoon each of hot chilli powder, ground cumin, ground coriander, turmeric and salt:  Stir into the pan and keep stirring for a further minute.

400g tin of chopped tomatoes:  Add this to the pan and let it start bubbling before adding the…

coconut milk (400ml):  Put the lid on the pan and simmer for 40 minutes.

garam marsala:  Sprinkle this through (about half to one teaspoonful) at the end and add some…

fresh coriander and a squeeze of lemon.


10 thoughts on “Chicken Curry with Coconut

  1. This is one of the best recipes! I use it a lot. As you say, brilliant for kids, and you can use a variety of spices according to taste.

    These days I have started using cream cheese instead of coconut milk. I usually find a whole can makes it too rich and the rest of it goes off in the fridge while I’m wondering what to do with it. I guess I need to learn how to make Thai soups…

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