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Coriander and Coconut Chicken Curry

By 17 Comments

Coriander and coconut chicken curry

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.

Coriander and coconut paste

The coriander and coconut paste.

Coriander and coconut chicken curry

Beginning to cook with fragrant stock.

Coriander and coconut chicken curry

Served with homemade naan and Pukhraj cider

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Yield: 4

Coriander and Coconut Chicken Curry

Coriander and Coconut Chicken Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. Place the fresh coriander, garlic and ginger paste, chillies and coconut milk in a blender and blend until smooth. Set aside.
  2. Heat the oil in a large saucepan.
  3. When hot, toss in the cloves and cinnamon stick and allow to sizzle for about 30 seconds.
  4. Now add the chopped onion and fry until the onion is soft and translucent.
  5. Sprinkle in the cumin, coriander powder and garam masala and mix it all up well.
  6. Add the chicken pieces and fry for about a minute before adding the coriander/coconut paste.
  7. Reduce heat slightly and simmer until the chicken is cooked through. It should take about 10 minutes.
  8. Season with salt and pepper to taste and a good squeeze or three of lime juice.
  9. 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.

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© Dan Toombs
Cuisine: Indian / Category: Main

 

Comments

  1. Steve says

    Hi Dan,
    Just made this,very good taste.
    I added 1 cup of your basic curry sauce and 1 star anise to the recipe.
    Well pleased,thanks !

    I tried to buy your books via Amazon but blocked here in Thailand,dont know why.
    Any ideas how I can get the books ?

    Reply

    • Dan Toombs says

      Hi Steve

      Thank you for trying my recipe. I’m really glad you liked it. Amazon must not sell it into Thailand yet. I’m sure it will be on its way.

      Thanks
      Dan

      Reply

  3. Gabi says

    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 🙂

    Reply

    • Dan Toombs says

      Hi Gabi

      Thanks for stopping by and glad you were able to adjust the recipe to ingredients you had on hand.

      Cheers,
      Dan

      Reply

  4. Charlie says

    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!

    Reply

  5. Emily says

    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!

    Reply

  6. Leslie Pinto says

    Super taste and consistency. I used fresh coconut and ground it along with the coriander and a half cup of water. Perfect…

    Reply

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