This is the perfect chicken curry recipe for beginners, it is full of flavours from spices, ghee cooked onions and tender chicken pieces. Serve it with rice, naan or pickle on the side.
Try this recipe at home! If you don’t have ghee you can use coconut oil to substitute. If you can get the whole spices that great but if not don’t fret you can still use ground spices which will still make a flavourful curry. One thing I wouldn’t change is using chicken thighs , bone in adds so much extra oomph to the sauce and it won’t dry out like with chicken breast. Trust me. You will be looking for more of that chicken curry with coconut cream.
Creamy coconut, cinnamon, curry leaves, ghee cooked onions all make this dish spectacular. It’s a mild and fragrant, revived with fresh coriander to garnish.
Can I make it the day before?
Yes of course! In my opinion #curry does taste better if made the night before. The chicken and flavours get to mingle overnight (it must be cooled down properly after cooking, covered and placed in the fridge) . upon re-warming make sure it heated throughout until piping hot.
Why doesn’t the sauce look creamy?
Because you are adding coconut cream that’s more intense in flavour that’s why you use less of it compared to coconut milk. If you want a lighter more creamier sauce, I would say add a can of coconut milk instead of coconut cream.
What about if I like hot curries?
The great thing about this curry is you can adjust to your taste. If you enjoy hot curries you can add chillies. I prefer to add green chillies ( or birdseye they are called) you can scrape out the seeds and finely chop them to add to the curry when you are adding the garlic/ginger at the beginning. So the fiery heat of the chillies is released into the sauce at the start.
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So I learnt how to make curry off my mum (who is from Mauritius) this isn’t a traditional Mauritian curry. But using my know how on making curries this a tasty variant to try, sometimes I like mixing it up to keep dinners interesting. Plus you learn new things but experimenting in the kitchen - whether things work or not. RECIPE / Chicken Curry with Coconut Cream
1 cinnamon stick
4 cardamom pods
1 tbsp ghee or coconut oil
1 large onion, finely diced
4 garlic cloves, finely chopped
1 inch piece ginger, peeled and finely chopped
6-10 curry leaves, leaves plucked and finely chopped
5 chicken thighs, bone in
2 tomatoes, chopped (canned if needed)
1/2 tsp turmeric
1/2 tsp sea salt
1-2 tbsp coconut cream
1 tsp ground cumin
1tsp garam masala
1 tbsp chopped coriander
1 tbsp chopped mint
2 potatoes, peeled and chopped into quarter chunks
Water
Firstly add ghee to a deep saucepan on a medium heat, tip in cardamom and cinnamon stick for 30 seconds until aromatic. Next tip in the chopped onions and let them cook for 5-10 minutes, don’t let them burn. Add in the chopped garlic, ginger and curry leaves to the onions. Mix well.
We are creating the base of the sauce, next add the chopped tomatoes or canned whichever you decide to use.
Add turmeric, salt and coconut cream.Combine together. Let this cook for a few minutes.
Then add in the chicken thighs to the sauce and coat with all the spices. Sprinkle in the garam masala and cumin. Then the chopped mint and coriander.
Mix in the chopped potatoes and add water to just under level of all the chicken and potatoes. Let this now cook on the hob on a low- medium heat until the chicken is cooked through and the potatoes are just tender.
Check for seasoning and you can scatter over more herbs, toasted cashews if you wish.
Serve with basmati rice and rotis.
This recipe is a tasty, delicious curry. Thats creamy with coconut and fresh with herbs.
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