Coriander and coconut chicken curry can be made in minutes.
This is a tasty and easy curry to make. It’s a good one for the work week as it can be made in less than 30 minutes after work. The flavour combo is bright and spicy which I do like in a curry.
For added flavour and a bit more sauce, try adding about 250ml of my fragrant stock.
I prefer to use a lot more chilli but I have toned it down here as my daughters aren’t all that keen on spicy hot food. You could easily add more or less to taste.
I like to serve coriander and coconut chicken curry with homemade naans. My stovetop recipe is here. If time is an issue, just serve it with white rice or a crusty loaf of French bread.
The coriander and coconut paste.
Beginning to cook with fragrant stock.
Served with homemade naan and Pukhraj cider
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Coriander and Coconut Chicken Curry
Ingredients
- 1 large bunch coriander
- 2 tablespoons garlic and ginger paste
- 2 green chillies - finely chopped
- 400ml can coconut milk
- 2 tablespoons vegetable oil
- 8 skinless chicken thighs
- 250ml fragrant stock (optional) Recipe link above
- 1 medium onion, finely chopped
- 3 cloves
- 1 two inch piece cinnamon stick
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Juice of two limes
- Salt and pepper to taste
Instructions
- Place the fresh coriander, garlic and ginger paste, chillies and coconut milk in a blender and blend until smooth. Set aside.
- Heat the oil in a large saucepan.
- When hot, toss in the cloves and cinnamon stick and allow to sizzle for about 30 seconds.
- Now add the chopped onion and fry until the onion is soft and translucent.
- Sprinkle in the cumin, coriander powder and garam masala and mix it all up well.
- Add the chicken pieces and fry for about a minute before adding the coriander/coconut paste.
- Reduce heat slightly and simmer until the chicken is cooked through. It should take about 10 minutes.
- Season with salt and pepper to taste and a good squeeze or three of lime juice.
- Note: I added fragrant stock to mine as we like our curries with a little more sauce. The fragrant stock adds a lot of nice flavour too. If you prefer a thicker sauce, leave it out.
Adam Sawyer
Thursday 30th of July 2020
Hi Dan, Is it possible to do this recipe in a slow cooker?
Dan Toombs
Monday 10th of August 2020
Hi Yes, that will work Thanks Dan
Dan Toombs
Friday 31st of July 2020
Yes, I think that would work. Thanks Dan
Leslie Pinto
Thursday 13th of February 2020
Super taste and consistency. I used fresh coconut and ground it along with the coriander and a half cup of water. Perfect...
Dan Toombs
Tuesday 18th of February 2020
Great to hear Leslie
Thank you. Dan
Emily
Wednesday 9th of November 2016
Hi, at what stage should I take out the cloves and cinnamon, very excited to try these in a curry but scared of it tasting like mulled wine!
Dan Toombs
Wednesday 9th of November 2016
Hi Emily
The spices can stay in the curry the whole time it cooks. They can easily get lost in the sauce so I usually take them out as it cooks when they come to the surface. Hope this helps.
Thanks, Dan
Charlie
Sunday 2nd of October 2016
Amazing curry Dan! The flavours are so fresh and authentic! It's even better when it's been good the night before and reheated the next day!
Dan Toombs
Monday 3rd of October 2016
Thanks Charlie - Really glad you liked the recipe and thanks for stopping by.
Cheers, Dan
Gabi
Monday 1st of August 2016
Perfect!! :) I replaced fresh coriander with coriander paste and garlic and ginger paste with ginger and garlic powder. Also left for a while at the slow cooker. Thank you :)
Dan Toombs
Tuesday 9th of August 2016
Hi Gabi
Thanks for stopping by and glad you were able to adjust the recipe to ingredients you had on hand.
Cheers, Dan