Traditional Chicken and Coconut Curry
The humble chicken curry has become a bit of an institution in the UK, with the Chicken Tikka Masala actually being invented in Glasgow over fifty years ago. This particular incarnation takes its influences from the western coast of India and my dad has described it as tasting "exactly like the ones you get in Indian restaurants and takeaways" - I'm sure that's a compliment!
Whilst it may look like a lot of spice, this dish actually has a fairly medium heat thanks to the coconut milk and flakes along with the tomatoes and fresh lemon. I like to make this with whatever leftover I have from the Sunday roast but if you want to make it from scratch just brown off some chicken pieces before you start making the sauce (I would recommend using 8 thighs for 4 people), shred the meat off the bones and then set to one side, following the recipe as before.
Traditional Chicken and Coconut Curry
Serves 4
vegetable oil, for cooking
2 onions, finely chopped
8 garlic cloves, grated
6cm piece fresh root ginger, peeled and grated
1 tsp sea salt flakes
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp hot chilli powder
400ml can coconut milk
200g chopped tomatoes
50g desiccated coconut
2 hot green chillies, thinly sliced
1 lemon, juice only
1kg cooked chicken
2 tbsp roughly chopped fresh parsley
4 tbsp roughly chopped pickled chillies
freshly ground black pepper
Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant.
Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split).
Meanwhile, dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Season with lemon juice, salt and pepper. Add the chicken and warm through. Stir in the parsley and pickled chillies. Serve in warmed bowls.
Whilst it may look like a lot of spice, this dish actually has a fairly medium heat thanks to the coconut milk and flakes along with the tomatoes and fresh lemon. I like to make this with whatever leftover I have from the Sunday roast but if you want to make it from scratch just brown off some chicken pieces before you start making the sauce (I would recommend using 8 thighs for 4 people), shred the meat off the bones and then set to one side, following the recipe as before.
Traditional Chicken and Coconut Curry
Serves 4
vegetable oil, for cooking
2 onions, finely chopped
8 garlic cloves, grated
6cm piece fresh root ginger, peeled and grated
1 tsp sea salt flakes
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp hot chilli powder
400ml can coconut milk
200g chopped tomatoes
50g desiccated coconut
2 hot green chillies, thinly sliced
1 lemon, juice only
1kg cooked chicken
2 tbsp roughly chopped fresh parsley
4 tbsp roughly chopped pickled chillies
freshly ground black pepper
Pour a little oil into a large, heavy-bottomed saucepan. Add the onions and cook over a low heat for 10–15 minutes, or until they start to colour. Add the garlic and cook, stirring, for 4–5 minutes, or until the onions are golden. Add the ginger, salt and all the dry spices, stir and cook for 2–3 minutes, or until fragrant.
Pour in the coconut milk and chopped tomatoes and stir. Bring to the boil then reduce the heat and simmer for 10–15 minutes, or until the sauce has thickened slightly (don’t worry if it looks split).
Meanwhile, dry-fry the desiccated coconut in a frying pan until golden. Add it to the curry with the fresh chillies and cook for 3–4 minutes, or until thickened. Season with lemon juice, salt and pepper. Add the chicken and warm through. Stir in the parsley and pickled chillies. Serve in warmed bowls.
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