Coconut Chicken Curry

A creamy sauce that perfectly coats tender chicken. Toasted spices provide a deep base, balanced by the fatty sweetness of coconut milk and the zing of lime.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 614
• Protein: 31 g
• Carbs: 19 g
• Fat: 42 g

Ingredients

• 600 g Chicken thigh ( cut into large cubes )
• 400 ml Coconut milk ( well shaken )
• 1 piece Onion ( finely sliced )
• 2 piece Garlic ( minced )
• 2 piece Carrot ( thinly sliced )
• 2 piece Round tomato ( crushed )
• 2 tbsp Peanut oil
• 1 tsp Turmeric powder
• 1 tsp Cumin ground
• 1 tbsp garam masala
• 1 tsp Ginger powder
• 1 piece Lime juice
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated or finely chopped )

Instructions

1. Aromatic base

   Heat the oil in a sauté pan. Sauté the chopped onion, pressed garlic, and grated fresh ginger until translucent and starting to lightly brown.

2. Spice roasting

   Add the turmeric, cumin, garam masala, and ginger powder. Stir for 1 minute to release the aromas; the spices should be fragrant without burning.

3. Searing the meat

   Add the chicken cubes. Sear them on all sides to seal in the juices. Add the sliced carrots and crushed tomatoes.

4. Simmering

   Pour in the coconut milk. Let it reduce over low heat. The sauce is ready when it coats the spoon and the oil starts to bead discreetly on the surface.

Chef's tips

• Do not boil violently after adding coconut milk, or the fat will separate and the sauce will lose its velvetiness.
• Add lime juice off the heat to preserve its freshness.

Storage

Keeps for 3 days in the fridge. Better the next day once the spices have thoroughly infused the chicken.