If when you have simmered this, it is not spicy enough then do add a tablespoon of ground coriander and cumin.
Coconut Chicken Curry
Ingredients:
- 2 tbsp oil
- 2 onions chopped
- 1.7kg chicken thighs
- 1.5 cups water
- 3 cloves
- 1 cinnamon stick
- 1 star anise
- 3 tsp tamarind puree
- 2 tbsp chopped fresh coriander
- CURRY PASTE
- 1 cup desiccated coconut
- 1 tbsp coriander seeds
- 1.5 tsp cumin seeds
- 1.5 tsp fennel seeds
- 1 tsp black peppercorns
- 4 garlic cloves
- 2 small red chillis
- 1 tsp turmeric
- 60ml water
- 1 tin of chopped tomatoes
- 2 tbsp oil
Directions:
- CURRY PASTE – toast the coconut in a frying pan, remove and add oil to the pan with the coriander, cumin, fennel and peppercorns, stir for 2 minutes. Put the toasted coconut, spices and the rest of the curry paste ingredients into a food processor and blitz until a paste is formed.
- Heat the oil in a saucepan, add the onion and cook for 5 minutes, then add the curry paste, add the chicken and stir for 2 minutes. Stir in the water. cloves, cinnamon and star anise and a tin of chopped tomatoes. Simmer, covered for 1 hour, stirring occasionally. Take the lid off and simmer for 20 minutes to reduce the sauce and so that the chicken is tender.
- Stir in the tamarind and chopped fresh coriander and cook for 5 minutes. Season and serve.
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