Coconut Chicken Curry

Serving Size:
4 – 6

Time:
30 minutes

Difficulty:
Easy

Ingredients

  • 3 tbsp olive oil
  • 1 large onion
  • 2 cloves garlic, minced
  • 3 tbsp curry powder
  • 1 tsp cinnamon powder
  • 1 ½ tsp paprika
  • 1 bay leaf
  • ½ tsp grated ginger
  • ½ tsp white sugar
  • salt to taste
  • 700g boneless chicken, diced to bite size pieces
  • 1 cup plain yoghurt
  • ¾ cup coconut milk
  • ½ tsp cayenne pepper
  • 1 can crushed tomatoes
  • ½ lemon  (optional)
  • chopped cilantro for garnish

Directions

  • Heat olive oil in a skillet over medium heat. Saute onion until translucent, stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, cayenne pepper and salt, continuously stirring for 1 min.
  • Add diced chicken, canned tomatoes, yoghurt, sugar and coconut milk.
  • Bring to boil then reduce heat and simmer for 20-25 mins.
  • If you want a bit of tanginess to the dish squeeze half a lemon and simmer for 2 mins. (You can also serve a slice of lemon on the side instead of adding it in the whole dish).
  • Transfer in a serving bowl and sprinkle with chopped cilantro.

Scroll to Top