Bowl of coconut chicken and lemon rice

Coconut chicken curry

Name: Coconut chicken curry
Total time: 40 min
Yield: Serves 4
Ingredients: 3cm piece root ginger peeled and roughly chopped; 2 cloves garlic roughly chopped; 1 green chilli roughly chopped; 2 onions roughly chopped; olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; 8 chicken thigh fillets cut into quarters; 400ml tin coconut milk; 1 small bunch coriander chopped; 1 lemon zested and juiced; olive oil; 3 cardamom pods bashed; 300g basmati rice

Published: December 19, 2014 at 2:30 PM

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Serves 4

Easy

Total time: 40 mins

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There's something really satisfying about making a curry from scratch. This flavour-packed coconut chicken curry makes for a delicious but easy family meal midweek, served with fragrant lemon rice

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Try this coconut chicken curry, then check out our chicken korma, butter chicken, chicken vindaloo, peanut butter chicken curry, chicken tikka masala and more chicken curry recipes.

Ingredients

Nutrition

3cm piece root ginger

peeled and roughly chopped
2 cloves garlic

roughly chopped
1 green chilli

roughly chopped
2 onions

roughly chopped
olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
8 chicken thigh fillets

cut into quarters
400ml tin coconut milk
1 small bunch coriander

chopped

lemon rice

1 lemon

zested and juiced
olive oil
3 cardamom pods

bashed
300g basmati rice

Nutrition: per serving

kcal687
fat27.6g
carbs70g
fibre1g
protein44.1g
salt1.31g

Method

step 1

Put the ginger, garlic, green chilli, onion and ½ tsp salt in a small food processor and whizz to a purée (use a drop of water if you need to bring it together).
step 2

Heat a tbsp of oil in a large wide pan and fry the purée for 3 minutes. Add the cumin, coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3-4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the coriander.
step 3

To make the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add the rice and stir well. Add 450ml water and bring to a boil. Put on a lid and simmer for 10-12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Squeeze in the juice of half a lemon before serving.

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