Coconut Chicken Curry

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If when you have simmered this, it is not spicy enough then do add a tablespoon of ground coriander and cumin.

Coconut Chicken Curry

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Main


  • 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
  • 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


  1. 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.
  2. 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.
  3. Stir in the tamarind and chopped fresh coriander and cook for 5 minutes. Season and serve.

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