Coconut Chicken Curry
A properly spiced coconut curry, built on cumin, coriander, cardamom, and turmeric rather than a shortcut curry powder. Marinating the chicken first is optional, but it genuinely helps.
Blooming the spices for the full three minutes before the coconut milk goes in is what stops this tasting raw or dusty. It’s a small step that makes a real difference.
Cashews and fresh chilli on top add crunch and a bit of heat against the rich, coconutty sauce, served over basmati rice cooked with lime leaves.
Coconut Chicken Curry
CHICKEN · CURRY · MEDIUM
Real Spice Depth, No Curry Powder Needed
Building the spice base from individual ground spices instead of a pre-mixed powder gives you a lot more control over the final flavour, and it genuinely tastes fresher.
Searing the chicken before it goes into the curry adds a layer of flavour that just simmering it from raw wouldn't give you, even over a 25-minute simmer.
Toasted desiccated coconut, if you've got a spare minute, deepens the coconut flavour even further and makes the whole dish taste more complete.
Coconut Chicken Curry
Ingredients
Sri Lankan Coconut Chicken Curry
- 1 Brown (Yellow) Onion Sliced
- 4 Garlic Cloves Grated
- 25 g Ginger Peeled & Grated
- 30 g Coconut Oil
- 750 g Chicken Thigh Boneless & Skinless
- 12 g Ground Cumin
- 8 g Ground Coriander
- 2 g Ground Cloves
- 8 g Smoked Paprika
- 6 g Ground Turmeric
- 4 Green Cardamom Pods
- 180 ml Chicken Stock
- 12 g Desiccated Coconut Optional
- 500 ml Coconut Milk
- Salt & Pepper To Taste
Garnish
- Roasted Cashew Nuts Chopped
- 1 - Spring Onion (Scallion) Sliced
- 1 - Long Red or Birdseye Chilli Sliced
- Coriander (Cilantro)
Rice
- 200 g Basmati Rice Washed
- 400 ml Cold Water
- 2 Lime Leaves Optional
- Salt To Taste
Method
Sri Lankan Coconut Chicken Curry
- In a large bowl, add the chicken thigh, sliced onion, minced garlic and ginger, and 1 tsp of the coconut oil. Mix to combine. Cover and marinate in the fridge for a minimum of 30 minutes, up to 24 hours.
- Heat the remaining 2 Tbsp of coconut oil in a large high-rimmed pan or pot over medium-high heat. Add the chicken thigh, leaving the remaining ingredients in the marinating bowl, and sear for 3 minutes on both sides until golden. Remove and place on a plate to rest. Cook in batches if needed.
- In the same pan or pot, add the remaining marinating ingredients along with the ground cumin, ground coriander, ground cloves, smoked paprika, turmeric, and cardamom pods. Sauté for 3 minutes, mixing regularly.
- Add the coconut milk, chicken stock, and desiccated coconut (optional). Mix to combine and bring to a simmer. Once simmering, add the seared chicken along with any resting juices and mix to combine. Reduce the heat to low and simmer for 25 minutes, stirring occasionally, until the chicken is well past the safe internal temperature of 74°C (165°F).
- After 25 minutes, check the curry for seasoning, adjust if necessary, and remove from the heat. Serve with the rice and garnish with cashew nuts, spring onion, coriander, and chilli. Dig in.
Rice
- Place a large saucepan over high heat. Add the rice, cold water, lime leaves, and sea salt flakes, and mix to combine. Bring to a boil, reduce the heat to low, cover, and cook for 14 minutes, undisturbed. Turn off the heat and leave the lid on for a further 4 minutes. Remove the lid, discard the lime leaves, fluff the rice with a fork, and serve with the curry.
