How to Cook Yummy Coconut Chicken Curry

Coconut Chicken Curry. Get Cookin' with Hillshire Farm Dinner Recipes. In a large pot or high-sided pan over medium heat, heat oil and butter. Add chicken, tossing lightly to coat with curry oil.

Other great additions: chopped peanuts or cashews, fish sauce. Variations How to make Coconut Chicken Curry. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. You can cook Coconut Chicken Curry using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of Coconut Chicken Curry

Prepare of marinade.
It's 1 kg of chicken thighs (without skin), boneless.
Prepare 1/2 cup of greek yoghurt (I used low fat).
Prepare 1 tsp of hot chilli powder.
It's 2 tsp of garam masala.
You need 1 tsp of garlic paste.
It's 1 tsp of ginger paste.
It's of Method- Poke your chicken thighs with a knife to absorb flavours.
Prepare of Mix the poked chicken with all of the above (yoghurt + spices).
Prepare of Leave to marinate for at least 1hour (pic below).
It's of to cook.
You need 1 of large onion, finely chopped.
Prepare 1 tsp of garam masala.
You need 2 tsp of curry powder.
It's 2 tsp of sugar (I used brown sugar).
Prepare 300 ml of full fat coconut milk (canned).
Prepare 300 ml of water.
It's 1 can of chopped tomatoes (300g).
Prepare 1 tsp of red curry paste.
Prepare 1 of red chilli, halved (optional, I like mine with a slight kick!).
Prepare 1 tsp of garlic paste.
You need 1 tsp of ginger paste.
Prepare Handful of coriander leaves.

Add the chicken to the Dutch oven and season with salt and pepper. Finish the dish: Add the onion, garlic, curry powder and stir. Add the marinated chicken and stir well. Add the chicken broth to the pot and stir.

Coconut Chicken Curry instructions

For the marinade, mix the poked chicken with the yoghurt, and all the other marinade ingredients listed above. Leave to marinate for at least 1hour..
Heat 2 tablespoon oil on medium-high heat. Put the chicken pieces in- sear for 3 mins on each side. Do it in 2 batches to avoid overcrowding the pan. Remove from pan. Then half each thigh to equal sizes. Set aside.
Use the same oil that you seared the chicken, add chopped onions, 1tsp red chilli paste, 1 tsp garam masala, 2 tsp curry powder, 1 red chilli halved (optional). Mix and sauter until onions browned..
Then add 1 can/tin of chopped tomatoes, 1 tsp ginger paste, 1 tsp garlic paste, pinch of salt. Mix all. Then add 300ml Water and stir. Cover pan and let simmer on medium high heat for 10 mins. Stir occasionally..
Once tomato sauce cooked, add the chicken pieces and stir with cooked sauce. Still on medium heat, cover and let the chicken cook in the sauce for 7 mins..
Then remove lid from pan and let chicken cook (uncovered) for another 7 mins. Add 2 tsp of sugar. Mix.
Then, add 300ml coconut milk, and mix with chicken sauce. Let cook on medium heat uncovered for 20-25 mins to thicken the sauce..
Once the sauce has thickened, your chicken is ready! Garnish with chopped coriander leaves. Serve with rice 🧡 Bon appetit!!.

A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. Toss chicken with curry powder, salt, and pepper in a medium bowl. Add onion and cook, stirring, until softened. Coconut curry chicken is rich and warming, with a little spice and a whole lot of coconut cream curry flavor. I serve this keto chicken curry recipe over cauliflower rice for a classic taste, but it would also be fantastic over zoodles !