Coconut Chicken Curry
Ingredients
- 600 gChicken thigh (cut into large cubes)
- 400 mlCoconut milk (well shaken)
- 1 pcOnion (finely sliced)
- 2 pcGarlic (minced)
- 2 pcCarrot (thinly sliced)
- 2 pcRound tomato (crushed)
- 2 tbspPeanut oil
- 1 tspTurmeric powder
- 1 tspCumin ground
- 1 tbspgaram masala
- 1 tspGinger powder
- 1 pcLime juice
- 1 pinchGray sea salt
- 20 gFresh ginger (grated or finely chopped)
Method
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.
- 1
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
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
Add the chicken cubes. Sear them on all sides to seal in the juices. Add the sliced carrots and crushed tomatoes.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Better the next day once the spices have thoroughly infused the chicken.
