Creamy Coconut Chicken Curry
A delicious and aromatic East African coconut chicken curry, simple to prepare and perfect for any occasion.
Ingredients
For Chicken and Marinade
- 1 kg chicken, cut into pieces
- 1 whole Juice of 1 lemon Freshly squeezed
- to taste Salt
Cooking Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 medium tomatoes, chopped
- 2 whole green chilies, chopped Adjust for heat preference
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
Additional
- 1 cup coconut milk Full-fat preferred for creaminess
- to taste Fresh coriander leaves For garnish
Instructions
Preparation
- In a bowl, combine the chicken pieces with lemon juice and salt. Allow it to marinate for at least 30 minutes.
Cooking
- In a pan, heat the vegetable oil over medium heat. Sauté the finely chopped onions until they turn golden.
- Add the minced garlic and grated ginger, and cook for 1–2 more minutes until fragrant.
- Stir in the ground cumin, coriander, turmeric, paprika, and garam masala. Cook for about 2 minutes to release the full aroma of the spices.
- Toss in the chopped tomatoes and green chilies, and cook until the tomatoes break down and form a thick sauce.
- Now, add the marinated chicken to the pan. Sear the pieces until they are lightly browned, which should take about 7 minutes.
- Pour in the coconut milk, reduce the heat to low, and let it simmer for about 25–30 minutes, allowing the chicken to become tender and absorb all those amazing flavors.
- Taste the curry and adjust the salt as needed. Garnish with fresh coriander leaves and serve hot alongside rice, naan, or chapati.
Notes
Leftovers can be stored in an airtight container for up to 3 days. To reheat, heat on the stovetop over low heat, adding a splash of coconut milk to restore creaminess. This curry can also be frozen for up to 2 months.