Introduction
Cooking is an art that brings together various ingredients to create a symphony of flavors. One such delightful dish that showcases the beauty of combining fresh ingredients is the seasoned chicken curry. With a perfect blend of spices and creamy coconut milk, this recipe promises a deeply satisfying meal that can be served with rice or flatbreads. Let’s explore the essential ingredients and their preparation for making this flavorful dish.
Detailed Ingredients with measures
Seasoned Chicken:
– 4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)
– 4 chicken drumsticks (~150g / 5oz each)
– 3/4 tsp cooking / kosher salt
– 1/2 tsp black pepper
The Curry:
– 2 tbsp coconut oil (or vegetable, canola or other plain oil)
– 1 onion, finely diced
– 3 garlic cloves, finely minced
– 2 tsp ginger, finely minced
– 1 tbsp coriander powder
– 1/2 tbsp cumin powder
– 1/2 tbsp turmeric powder
– 1 tsp pure chili powder or cayenne pepper (reduce or omit to taste)
– 400g / 14 oz coconut milk, full-fat
– 400g / 14 oz crushed canned tomato
– 1 1/4 tsp cooking / kosher salt
– 2 tbsp lemon juice (sub apple cider vinegar)
– 1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)
Serving:
– Basmati rice or other rice, and/or flatbreads or roti
Prep Time
Preparation for this delicious chicken curry takes about 15 minutes. This includes seasoning the chicken and chopping the vegetables, making it manageable even on busy days.
Cook Time, Total Time, Yield
The cooking time for this dish is approximately 40 minutes, which includes browning the chicken, sautéing the spices and simmering the curry. In total, you will take about 55 minutes from start to finish. This recipe yields about 6 servings, making it perfect for a family meal or for meal prep for the week.
Detailed Directions and Instructions
Season chicken
Pat chicken thighs and drumsticks dry using paper towels. Evenly sprinkle the salt and pepper over the chicken pieces.
Brown chicken
In a large heavy-based pot, heat the coconut oil over high heat. Once the oil is hot, add the chicken thighs, placing them skin-side down. Cook for 4-5 minutes until golden brown, then flip and cook the other side for 1 minute. Transfer the browned thighs to a plate. Next, brown the drumsticks on three sides, cooking for approximately 2 minutes on each side. Once done, transfer the drumsticks to the plate as well.
Sauté aromatics
Reduce the heat to medium high. Add the finely diced onion to the pot and sauté for 1 minute until softened. Add the minced garlic and ginger, cooking for an additional 30 seconds. Stir in the coriander powder, cumin powder, turmeric powder, and chilli powder. Cook for another 30 seconds, stirring frequently to combine.
Prepare sauce
Pour in the full-fat coconut milk and add the crushed canned tomatoes along with the salt. Stir the mixture to combine, and then return the browned chicken to the pot, including any juices that may have accumulated on the plate. Submerge the chicken in the sauce as best as you can.
Simmer
After the sauce comes to a gentle simmer, reduce the heat to maintain a gentle bubbling. Cover the pot and cook for 10 minutes. After 10 minutes, remove the lid and continue to simmer for an additional 20 minutes, stirring occasionally to prevent the base from catching.
Finish & serve
Stir in the lemon juice and half of the chopped coriander (or cilantro). Serve the curry in bowls, garnished with the remaining coriander.
Notes
Note 1
Using coconut oil will enhance the coconut flavor in this dish, but you can opt for regular vegetable oil if preferred.
Note 2
Bone-in, skin-on chicken thighs and drumsticks are best for this recipe as they remain juicy during the simmering process. While boneless thighs and chicken breasts can be used, the flavor may not be as rich. If using whole boneless thighs, sear them as instructed and then add them back to the pot for the last 10 minutes of simmering. For breast, cut into bite-sized pieces and simmer for only 5 minutes.
Note 3
Ensure you are using pure chilli powder, which is simply a spice, not the mixed seasoning commonly found in American chili powder. To control the heat, you can omit the cayenne or chilli powder entirely and then add it gradually at the end.
Note 4
Be aware that not all coconut milks are of the same quality; cheaper brands often contain more water than coconut. For a richer flavor, use a coconut milk with a high coconut content, such as Ayam (89% coconut). Low-fat coconut milk is an option but will result in a thinner sauce. If needed, you can thicken the sauce by mixing a teaspoon of cornflour with a splash of water and adding it along with the coconut milk.
Note 5
Frozen store-bought rotis are a convenient option and can be cooked directly from the freezer. Check your local grocery store for availability.
Note 6
Leftovers can be stored in the refrigerator for 3 to 4 days.
Cook techniques
Seasoning Chicken
Pat chicken dry with paper towels to remove excess moisture. Sprinkle with kosher salt and black pepper for flavor.
Browning Chicken
Heat oil in a heavy-based pot over high heat. Cook chicken thighs skin-side down until golden brown, then turn to cook the other side briefly. Transfer to a plate. Repeat with chicken drumsticks, browning on all sides.
Sautéing Aromatics
Reduce heat to medium-high, add diced onion and cook until softened. Stir in minced garlic and ginger, cooking for an additional 30 seconds. Add spices (coriander, cumin, turmeric, and chilli) and stir for another 30 seconds to release their aromas.
Making Sauce
Add coconut milk, crushed tomatoes, and salt to the pot. Stir to combine. Return browned chicken to the pot, ensuring it is submerged in the sauce as best as possible.
Simmering
Bring sauce to a simmer, then reduce heat to gently bubble. Cover and cook for 10 minutes. Uncover and simmer for an additional 20 minutes, stirring occasionally to prevent sticking.
Finishing and Serving
Stir in lemon juice and half of the coriander leaves. Serve chicken and sauce in bowls, garnished with remaining coriander.
FAQ
Can I use boneless chicken for this recipe?
Yes, but the flavor will be less intense. For boneless thighs, add them back for the last 10 minutes of simmering, and for breasts, cut them into bite-sized pieces and simmer for only 5 minutes.
What type of coconut milk should I use?
Use full-fat coconut milk for richness. Brands vary, so select one with a high coconut content for the best flavor. Low-fat versions will yield a thinner sauce.
How can I adjust the spiciness of the dish?
Leave out the pure chilli powder and add it gradually at the end to control the heat level according to your taste preference.
What can I serve with this curry?
This dish pairs well with basmati rice, other types of rice, or flatbreads like roti.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for 3 to 4 days.
Conclusion
This seasoned chicken curry is a delightful blend of flavors, with tender chicken complemented by a rich and creamy sauce. The combination of spices and coconut milk creates a comforting dish perfect for any occasion. Serve it with rice or flatbreads for a satisfying meal.
Coconut Curry Shrimp
Swap out the chicken for shrimp, using the same spices and coconut milk for a quick and flavorful seafood curry.
Vegetable Coconut Curry
Use a mix of seasonal vegetables such as bell peppers, zucchinis, and carrots in place of the chicken to create a hearty vegetarian curry.
Slow Cooker Chicken Curry
Follow the same seasoning and preparation steps, then add everything to a slow cooker for a hands-off approach. Cook on low for 6-8 hours.
Curry Lentil Bowl
Replace chicken with cooked lentils for a protein-packed vegetarian option, simmering them in the same coconut and tomato sauce.
Chicken Tikka Masala
Use the same chicken marinade with yogurt and spices, then grill the chicken and simmer in a tomato-based sauce reminiscent of classic tikka masala.
Curry Rice Bake
Mix cold leftovers with cooked rice and bake until heated through, adding cheese for a creamy baked dish.
Spicy Chicken Tacos
Use seasoned chicken in taco shells topped with fresh cilantro, diced onions, and a squeeze of lime for a Mexican-inspired twist.
Coconut Milk Smoothie
Blend coconut milk with fruits like bananas and mangoes, adding a touch of honey for a refreshing tropical smoothie.
