Coriander and Coconut Chicken Curry

Ingredients

• 1 large bunch coriander

• 2 tablespoons garlic and ginger paste

• 2 green chillies - finely chopped

• 400ml can coconut milk

• 2 tablespoons vegetable oil

• 8 skinless chicken thighs

• 250ml fragrant stock (optional) Recipe link above

• 1 medium onion, finely chopped

• 3 cloves

• 1 two inch piece cinnamon stick

• 1 tablespoon cumin powder

• 1 tablespoon coriander powder

• 1 teaspoon garam masala

• Juice of two limes

• Salt and pepper to taste

Instructions

1. Place the fresh coriander, garlic and ginger paste, chillies and coconut milk in a blender and blend until smooth. Set aside.

2. Heat the oil in a large saucepan.

3. When hot, toss in the cloves and cinnamon stick and allow to sizzle for about 30 seconds.

4. Now add the chopped onion and fry until the onion is soft and translucent.

5. Sprinkle in the cumin, coriander powder and garam masala and mix it all up well.

6. Add the chicken pieces and fry for about a minute before adding the coriander/coconut paste.

7. Reduce heat slightly and simmer until the chicken is cooked through. It should take about 10 minutes.

8. Season with salt and pepper to taste and a good squeeze or three of lime juice.

9. Note: I added fragrant stock to mine as we like our curries with a little more sauce. The fragrant stock adds a lot of nice flavour too. If you prefer a thicker sauce, leave it out.

This article uses material from the article “Coriander Coconut Chicken Curry”, which is released under the Creative Commons Attribution-Share-Alike License 3.0.