Coconut Chicken Curry
A medium hot curry, made with chicken on the bone for maximum flavour. If your very clever cut a whole chicken in to sauté pieces, i.e. -legs in to thighs and drum sticks, breast in to 4 pieces on the bone. One chicken gives 8 pieces so serve 2 pieces per person, 1 breast and 1 leg. Look out for future step by steps.
Preparation time: 20 minutes plus marinating Quantity: Serves 4 Cooking time: 35-45 minutes
Ingredients
Curry paste -
1 tablespoon vegetable oil
1 tablespoons water
2 green chillis -chopped
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cm ginger -roughly chopped
2 cloves garlic
few twists pepper
Chicken curry -
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds (optional)
1 onion
4 curry leaves
1 kg/ 2 lb. chicken pieces on the bone
200 ml/ 1/2 tin coconut milk
1/2 pint/ 300 ml chicken stock (or cube)
Method
- Grind or process all the ingredients for the curry paste together till smooth
- Rub in to the chicken pieces and leave for a minimum of 20 minutes or preferably overnight
- Heat the oil for the curry
- Fry of the mustard seeds, if using, till popped
- Add the chopped onion
- Cook till golden brown but not burnt
- Add the chicken pieces, reserve the rest of the paste turn up the heat
- Cook for a few minutes till the chicken is sealed
and a little golden
- Add the curry leaves, the rest of the marinade/curry paste
- Add the coconut milk and bring to the boil
- Add the stock and simmer till the chicken is cooked in the middle, approx. 20-25 minutes and the sauce has slightly thickened