Brown’s Bites

Quick Coconut Chicken Curry

Name: Quick Coconut Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil (or any neutral-flavoured oil or ghee); 1 onion, finely chopped; 1 tbsp freshly minced garlic; 1 tbsp freshly grated ginger; 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast); 2½ tbsp curry powder (mild or medium, depending on preference, see note 1); 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp sea salt flakes (see note 2); 2 tbsp tomato paste (concentrated puree); 1 cup (250 ml) chicken stock; 400 ml (14 fl oz) canned coconut milk; 1 tsp sugar; 2 tbsp freshly chopped coriander (cilantro) (optional); Steamed basmati rice; Naan bread; Plain Greek yoghurt; Mango chutney; 1 tbsp freshly chopped coriander (cilantro), to garnish (optional); Store-bought crispy fried shallots

4 servings

servings

10 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

2 tbsp olive oil (or any neutral-flavoured oil or ghee)

1 onion, finely chopped

1 tbsp freshly minced garlic

1 tbsp freshly grated ginger

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (can be substituted with chicken breast)

2½ tbsp curry powder (mild or medium, depending on preference, see note 1)

1 tsp ground turmeric

1 tsp ground cumin

½ tsp sea salt flakes (see note 2)

2 tbsp tomato paste (concentrated puree)

1 cup (250 ml) chicken stock

400 ml (14 fl oz) canned coconut milk

1 tsp sugar

2 tbsp freshly chopped coriander (cilantro) (optional)

Steamed basmati rice

Naan bread

Plain Greek yoghurt

Mango chutney

1 tbsp freshly chopped coriander (cilantro), to garnish (optional)

Store-bought crispy fried shallots

Directions

Heat the olive oil in a large, deep, heavy-based frying pan (see note 3) over medium heat. Add the onion, garlic and ginger to the pan and cook for 2–3 minutes until softened.

Add the chicken and cook for 3–4 minutes, stirring occasionally, until the chicken is browned on all sides.

Add the curry powder, turmeric, cumin and salt. Cook, stirring, for 30 seconds.

Stir in the tomato paste, followed by the chicken stock, coconut milk and sugar. You might see the coconut milk separate, but that’s what we want (see note 4).

Bring the mixture to a gentle simmer. Cook, uncovered, stirring occasionally, for 10–12 minutes, or until the chicken is cooked through and the sauce has thickened.

Add the coriander and stir it through (if using).

Serve the curry heaped on basmati rice with a side of naan bread. Dollop some yoghurt and mango chutney on top. Sprinkle with extra coriander (if using) and crispy fried shallots. Serve immediately.

Nutrition

Serving Size

one pan

Calories

630

Total Fat

36 g

Saturated Fat

21.3 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

120.5 mg

Sodium

626.5 mg

Total Carbohydrate

46.6 g

Dietary Fiber

4.6 g

Total Sugars

11.9 g

Protein

34.2 g