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Coconut Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could be displayed at numerous established functions perhaps. I am certain you will see lots of people who just like the Coconut Chicken Curry dishes you make.

Alright, don’t linger, let’s task this coconut chicken curry formula with 23 substances which are absolutely easy to find, and we have to process them at the very least through 8 tips. You should commit a while on this, so the resulting food could be perfect.

Composition of Coconut Chicken Curry:

1. Get for marinade
2. Make ready 1 kg for chicken thighs (without skin), boneless
3. You need 1/2 cup of greek yoghurt (I used low fat)
4. Require 1 tsp - hot chilli powder
5. Make ready 2 tsp - garam masala
6. Need 1 tsp garlic paste
7. Make ready 1 tsp of ginger paste
8. Provide - Method- Poke your chicken thighs with a knife to absorb flavours
9. Take for Mix the poked chicken with all of the above (yoghurt + spices)
10. Take of Leave to marinate for at least 1hour (pic below)
11. Prepare to cook
12. Prepare 1 for large onion, finely chopped
13. Prepare 1 tsp of garam masala
14. Prepare 2 tsp curry powder
15. Get 2 tsp for sugar (I used brown sugar)
16. Take 300 ml - full fat coconut milk (canned)
17. You need 300 ml - water
18. Get 1 can - chopped tomatoes (300g)
19. Take 1 tsp for red curry paste
20. Take 1 - red chilli, halved (optional, I like mine with a slight kick!)
21. Get 1 tsp - garlic paste
22. Give 1 tsp - ginger paste
23. Prepare Handful - coriander leaves

Coconut Chicken Curry steps:

1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. Then remove lid from pan and let chicken cook (uncovered) for another 7 mins. Add 2 tsp of sugar. Mix
7. Then, add 300ml coconut milk, and mix with chicken sauce. Let cook on medium heat uncovered for 20-25 mins to thicken the sauce.
8. Once the sauce has thickened, your chicken is ready! Garnish with chopped coriander leaves. Serve with rice 🧡 Bon appetit!!

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