I just love a good curry. This is recipe is quick, creamy and sooo delicious! On my weekly shopping list from @alphamegacy, are always a few cans of Oriental Express creamy coconut milk, just in case the curry craving hits. Spice up your life with this curry today. It’s HOT in more ways than one!
Chicken Coconut Curry
It doesn’t get any quicker than this! This curry is sooo creamy and delicious, you won’t believe how quickly you can cook it up. It is foolproof, aromatic and hot!
Ingredients
- 50 grams unsalted butter
- 2 Tbsp olive oil
- 1 large onion thinly sliced
- 4 garlic cloves crushed
- 1 ½ Tbsp fresh ginger peeled and finely chopped
- 1 red chili deseeded and chopped
- 1 kg chicken meat cut in about 2 cm cubes (I used thighs without the skin and bones but you could use chicken breast or a combination of the two)
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 Tbsp garam masala
- 1 tsp turmeric
- ½ tsp pepper
- ½ tsp chili powder
- Salt as needed
- 1 Tbsp tomato paste
- 400 ml canned coconut milk
- 4 Tbsp ground almonds
- Extra chilies and spring onions to garnish
Instructions
- In a large pan melt the butter with the olive oil over medium-high heat. Add the onion, garlic and ginger with a pinch of salt. Cook stirring occasionally for a few minutes until onion in soft and beginning to colour. Add the chili and cook for another minute.
- Turn the heat to high and add the chicken pieces together with the cumin, coriander, garam masala, turmeric and chili powder. Season with salt and cook stirring occasionally for 3-4 minutes until chicken is almost cooked. Add tomato paste, give it a stir and pour in coconut milk. Let the curry cook for another 5 minutes, stirring occasionally until chicken is cooked through.
- Stir through the ground almonds. Cook for one minute and turn off the heat. Squeeze half a lemon over the curry and stir. Garnish with extra chopped red chili if you like and fresh coriander leaves. Serve with rice.
Notes
For a vegetarian/vegan version replace chicken with sweet potato.
