Spicy Coconut Chicken Curry

60 minutes
Spicy Coconut Chicken Curry
Main Course

We all love curry! Some like their curry with chicken and others do not. This recipe will help you create coconut chicken curry that has a condensed, mouth-watering sauce. It is an unusual, wonderful recipe

Ingredients :

  • 6 chicken drumsticks and 6 chicken thighs
  • Kitchen salt
  • Vegetable oil
  • 1 yellow onion, sliced
  • 2 Garni Cloves, minced
  • 2 pieces of garlic
  • 1-inch piece fresh ginger, peeled and minced
  • 3 tablespoons Garni Chicken Masala
  • 1 teaspoon ground Garni Whole Cumin
  • 1/2 teaspoon Garni Red Chilli Powder
  • 1 (14.5oz) can chopped tomatoes, drained
  • 1 (15oz) can light coconut milk
  • 1 cup frozen peas, thawed
  • 1 cup chopped fresh cilantro leaves

Instructions :

  • Rinse the chicken and pat dry with paper towels. Sprinkle with salt.
  • Coat bottom of a 5-7 quart stew pot or dutch oven with a small amount of oil and set over medium high heat. Add chicken skin side down without crowding, in batches if necessary, and cook until skin is golden brown, about 5 minutes. Turn the pieces over and cook until they are brown on the other side, about 5 minutes more. Transfer to a plate.
  • When the chicken is all brown, add the sliced onion to the pot and cook, stirring for 2 minutes, then add the garlic and ginger to the pot and cook, stirring, until they are soft in about 1 more minute.
  • Add Garni Chicken Masala, Garni Whole Cumin, Garni Red Chilli Powder, and 1/2 tsp salt and cook for 30 seconds until the spices are fragrant then add the tomatoes and 1 cup of coconut milk. Stir well and let them come to a boil. 

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