South Indian Coconut Chicken Curry
The aroma of the South Indian spices wafting through the kitchen when you are making this curry will transport you to the backwaters of Kerala. The combination of chicken, curry leaves, mustard seeds, turmeric and creamy coconut is an absolute winner.
Equipment
- We used a Le Creuset casserole dish to do the roast
Ingredients
- 1 Tbsp Olivado Coconut Oil
- 4 Waitoa free range chicken thighs
- 1 Onion finely chopped
- 2 tsp ginger minced
- 2 cloves garlic minced
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Ground Coriander
- 1 tsp black mustard seeds
- 1 Red chilli finely chopped
- A handful of fresh curry leaves
- 2 large Tomatoes diced
- 500 ml Chicken stock
- 1 tbsp honey
- 150 ml Natural coconut yoghurt
- Naan bread
- Superb Herb Coriander to serve
Instructions
- In a deep heavy based fry pan over a medium heat, fry off the onion, ginger, garlic, chilli, mustard seeds, turmeric, curry leaves and cumin in the coconut oil for 10 minutes until onions are translucent and spices are fragrant.
- Add the chopped tomatoes and chicken stock and stir to combine. Bring to the boil and then turn down to a gentle simmer.
- Add the chicken and cover for 20 minutes until chicken is cooked through
- Add the coconut yoghurt, honey and loads of fresh coriander and stir to combine. Season to taste.
- Garnish with coriander and serve with extra coconut yoghurt and warm naan bread
Tried this recipe?Let us know how it was!
