Coconut chicken curry

By admin
25 September 2012

Today's coconut chicken curry recipe was send in by Naresh Ramkillawan of Pietermaritzburg

30 ml (2 T) oil

1 each red and green chilli, chopped

25 ml (5 t) coriander seeds

5 ml (1 t) cumin seeds

2 ml (½ t) mustard seeds

5 ml (1 t) peppercorns

3 cloves

10 ml (2 t) turmeric powder

30 ml (2 T) fresh ginger root, chopped

1 large onion, chopped

5 cloves of garlic, crushed

12 curry leaves

1 tin coconut milk

500 g chicken fillets, cubed

125 ml (½ cups) descanted coconut, roasted

15 ml (1 T) lemon juice

a handful of fresh coriander, chopped

Heat the oil in a saucepan, add all the seeds and spices and stir-fry for a minute.

Add the onions, garlic, curry leaves and stir-fry until the onions are golden brown.

Add half of the coconut milk.

Lower the heat and add the chicken, roasted coconut and lemon juice and simmer on medium heat for 5 minutes.

Add the remaining coconut milk and heat until the chicken is cooked.

Remove from the heat and add the chopped coriander and serve with poppadums.

- Prepared by Carmen Hendricks & Nolan Daniels

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