This creamy coconut chicken curry is full of flavor. Roasting the curry powder gives it a wonderful aroma.
Ingredients
For the roasted curry powder (makes more than needed for this recipe)
Handful uncooked basmati rice
115g coriander seeds
30–40g cinnamon pieces
30g black peppercorns
30–55g dried chili (adjust for spice)
30g cumin seeds
85g fennel seeds
For the curry
2 tbsp coconut oil or vegetable oil
10–12 fresh curry leaves
1 onion, thinly sliced
2 garlic cloves, chopped
2.5cm piece of ginger, chopped
8 boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp roasted curry powder (from above)
200ml coconut milk
Salt, to taste
Fresh coriander, chopped (for garnish)
Method
1. Make the roasted curry powder
Heat a pan over medium-high heat. Add the basmati rice and toast for a few minutes until lightly browned.
Add coriander seeds, cinnamon pieces, and black peppercorns. Stir and toast until fragrant (seeds may pop slightly).
Add dried chili, cumin seeds, and fennel seeds. Roast for another 5 minutes.
Remove from heat, let cool, then grind into a fine powder using a spice grinder or mortar and pestle.
2. Make the curry
Heat oil in a large pan. Add curry leaves, onion, garlic, and ginger. Cook 5–10 minutes until onions are soft and lightly brown.
Add chicken pieces and brown them while stirring often.
Stir in 2 tbsp of roasted curry powder, coating all chicken pieces. Cook 5–10 minutes.
Pour in coconut milk and about 250ml water. Add 1 tsp salt. Bring to a boil, then cover and simmer for 30 minutes until chicken is cooked.
Remove the lid and cook for another 5–10 minutes to thicken the sauce. Add more coconut milk if needed.
3. Serve
Transfer to a dish and sprinkle with fresh coriander.
Serve with steamed rice if you like.