Coconut Chicken Curry
Ingredients
- 8 boneless chicken thighs, cut into 2-inch pieces
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup green seasoning
- 3 tbsp curry powder
- 1/4 tsp cumin
- 1/3 cup water
- 2 tbsp vegetable oil
- 1 tbsp crushed garlic
- 1 tsp crushed ginger
- 1/3 cup chopped onion
- 2 cups homemade coconut milk or 1-13oz can coconut milk
- 10 sprigs thyme
- 1 chicken bouillon
- 1 tbsp tomato ketchup or tomato paste + a pinch of sugar
- parsley to garnish
Instructions
- Begin by seasoning the chicken with salt, black pepper, and green seasoning.
- In a separate bowl, combine curry powder and cumin with 3 tbsp of water to form a paste.
- Heat oil in a pan over medium heat. Once the oil is hot, add the curry paste and sauté for 2-3 minutes.
- Next, add minced garlic and ginger and sauté for an additional minute
- Add the chicken and chopped onions to the pan and cook on medium heat until the chicken starts to release its juices, approximately 7-10 minutes.
- Then, pour in the coconut milk, and add thyme, bouillon, and ketchup. *If using canned coconut milk, add remaining water. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes or until the sauce has thickened.
- Finally, garnish with chopped parsley and serve over rice or with roti.
Notes
- For best results, use full-fat coconut milk in this recipe. Light coconut milk will not give the same rich and creamy texture.
- You can adjust the amount of curry powder to taste. If you prefer a milder curry, use less powder. If you prefer a spicier curry, use more.
- If you're looking for an added layer of flavor, you can add some cilantro, mint, or basil on top of the dish before serving.
- Add your favorite vegetables to the dish for added texture and nutrition. Some great options include bell peppers, cauliflower, and snap peas.