Chicken Curry with Coconut Milk
Creamy, Rich Chicken Curry with Coconut Milk
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 45minutes |
|
|
Ingredients
- 4lb/1.8kg whole chicken
- 16oz/475ml coconut milk
- 8oz/230g Yellow Onionfinely chopped
- 4tbsp garlicminced (about 10 cloves)
- 2tbsp gingerminced (2 inch piece)
- 6 green chilesslit in half lengthwise
- 1tsp Black Peppercorns
- 2tbsp Coriander Seeds
- 6 Cardamom Pods
- 2inch Cinnamon Stick
- 6 Cloves
- 1/2tsp ground turmeric
- 2tbsp vinegar
- 2tsp Coarse Salt
- Vegetable Oil
Instructions
- Remove skin from chicken. Cut whole chicken into large pieces. Thighs can be cut into 2 pieces, breasts into 3 pieces, legs left whole, wings separated.
- Crush cardamom pods and discard pods. Place seeds into a spice grinder. Add coriander, peppercorns, cinnamon stick broken up and cloves to grinder. Grind to a powder.
- Heat up a pot and add 5 tbsp vegetable oil. Sauté onions until soft. Add ginger, garlic and chiles. Sauté until golden brown. Add more oil if necessary. Add ground spices, turmeric and stir on low heat for about one minute until the raw taste goes away. Add chicken and turn heat to medium. Stir and cook for 5 minutes until chicken is white. Add salt, vinegar and coconut milk. Stir, cover and cook for 30 minutes (medium low to medium) or until chicken is tender. Stir occasionally. You shouldn’t have to add any water but add a little if anything starts to stick to bottom of pan. Also turn down heat if necessary.
- ****You can substitute boneless, skinless chicken thighs or breasts for the whole chicken – adjust cooking time. ****As written, curry is medium spicy. Reduce green chiles by half if you like a mild curry.
Recipe Notes
