A lighter coconut chicken curry that still packs a flavour-punch! The richness is reduced by only using a little of the coconut cream from a tin of coconut milk, but you still get the wonderful flavour. Serve with freshly cooked rice or cauli rice.
coconut chicken curry
Coconut chicken curry
Ingredient
- 4 boneless, skinless chicken thighs, cut into quarters
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp fresh lime or lemon juice
- 1½ tbsp sunflower oil
- ½ tsp fine sea salt
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 medium onion, thinly sliced
- 15g/½oz fresh root ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- ½ x 400g tin coconut milk, watery liquid (around 250ml/9fl oz) and 2 tbsp of the coconut cream from the top
- ½ red chilli, finely chopped
- 50g/1¾oz baby spinach or pak choi, thickly shredded
For the sauce
Instructions
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Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well.
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Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4–5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside.
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To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10–15 seconds, then stir in the onion. Reduce the heat to low and cook for 5–6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2–3 minutes more, stirring constantly. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3–4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1–2 minutes.
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Divide the curry between 2 plates and serve with basmati rice.