Easy chicken and coconut curry

Amina-Elshafeie1Easy Chicken and Coconut Curry

800gms of chicken thigh fillets cut into medium pieces
3tbs of vegetable oil
1tsp of minced ginger
1tsp of minced garlic
1 medium brown onion finely chopped
2tbs of mild curry powder
½ tsp of ground cumin
½ tsp of ground turmeric
4 pieces of fresh kaffir lime leaves bruised
2 small red chillies
1 cup of chicken stock
1 cup of coconut cream
2 medium potatoes sliced in thick wedges
1 punnet of cherry tomatoes halved
1 large carrot sliced in thick pieces
Fresh coriander leaves to garnish
Cooked basmati rice to serve


In a heavy based pan, heat oil on medium heat. Add garlic, ginger and onion. Cook until fragrant and slightly golden. Add spices and fry for a further two mins. Add chicken pieces and mix until covered with spice mix. Add kaffir lime leaves, chilli, tomatoes, potatoes, carrots, stock and cream. Increase heat until boiling, mix then reduce heat to a gentile simmer and cover.

Cook for half an hour until vegetables are tender and sauce is rich. Season curry with salt and garnish with fresh coriander leaves. Serve with basmati rice on the side.

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