Food & Drink

How To Make Chicken Curry With Coconut Milk

Ren Patel, from Ren's Kitchen, shows us how to cook a delicious chicken curry using coconut milk, chicken thigh meat and Indian spices to give it an authentic Indian flavour. Enlarge

How To Make Chicken Curry With Coconut Milk

Ren Patel, from Ren's Kitchen, shows us how to cook a delicious chicken curry using coconut milk, chicken thigh meat and Indian spices to give it an authentic Indian flavour.

Prep:
10m
Cook:
35m
Total:
45m
Serves:
4

Ingredients

  • 4 tbsp Sunflower Oil
  • 1 tsp Cumin
  • 1 tsp Black Mustard Seeds
  • Curry Leaves
  • 1/2 Red Onion, chopped
  • 1 Can of Coconut Milk
  • 1 tsp Salt
  • 1 1/2 tsp Cumin
  • Coriander Powder
  • 1 tsp Tumeric
  • 1 tsp Tamarind
  • 1 tsp Chilli and Ginger Paste
  • Garlic
  • Coriander, fresh
  • 4 Chicken Thighs, chopped

Step 1: Start Frying

Add oil to a pan and heat until sizzling. Add the cumin and mustard seeds and put a lid on the pan, giving it a little rock. Cook until the popping sound stops. Add half a chopped red onion and stir until nice and brown.

Step 2: Add Sauce Ingredients

Add a full can of coconut milk to the pan. Add salt, cumin, coriander powder, turmeric and tamarind. Add the chilli and ginger paste and two cloves of crushed garlic. Cook for about 10 minutes with a lid on.

Step 3: Add the Chicken

Add the chicken pieces and stir, then cook for about 20 minutes. If it is becoming too watery, take the lid off; if it is becoming too thick, carefully add a little water a drop at a time.

Step 4: Serve

When it is ready add some fresh coriander and stir in, then decant into a serving bowl. Eat with plain boiled rice.