Try this Indian chicken curry, then check out our Sri Lankan chicken curry, Keralan chicken curry, Chettinad chicken and more chicken curry recipes.
*This recipe is gluten-free according to industry standards
Ingredients
- boneless, skinless chicken thighs 900g, cut into bite-sized pieces
- onions 2 large, finely sliced
- garlic 4 cloves, crushed
- ginger 50g, finely grated
- coconut milk 400ml tin
- coriander a small bunch, roughly chopped
MARINADE
- black peppercorns 2-3 tbsp, depending on how hot you like it
- cumin seeds 2 tbsp
- coriander seeds 2 tbsp
- coconut oil
- fresh turmeric 50g, finely grated or 1 tbsp ground turmeric
- lemon 1, juiced
To serve
- basmati rice
- naan bread
Method
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Step 1
For the marinade, add the peppercorns, cumin and coriander seeds to a small frying pan over a medium heat. Toast for a minute until they begin to smell fragrant.
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Step 2
Tip into a spice mill or mortar and roughly grind.
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Step 3
Put the spices into a bowl with 1 tbsp of coconut oil.
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Step 4
Add the turmeric along with the juice of half a lemon (save the other half for later) and stir to a paste.
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Step 5
Add the chicken and mix well. Cover and chill for a few hours, but preferably overnight.
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Step 6
Heat a deep frying pan over a medium-low heat with 1 tbsp of coconut oil.
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Step 7
Add the onion, garlic and ginger, and fry gently for 15-20 minutes until soft and lightly golden.
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Step 8
Turn up the heat and add the chicken and marinade. Season and stir-fry for 10 minutes.
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Step 9
Pour in the coconut milk, bring to the boil and simmer gently for 15 minutes or until the chicken is cooked.
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Step 10
If you prefer a drier curry simply simmer for another 10-15 minutes until the sauce is a consistency you like.
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Step 11
Turn off the heat and stir through the remaining lemon juice. Scatter over the coriander and serve with rice and naan bread.
Nutritional Information
- Kcals 557
- Fat 31g
- Saturates 21.4g
- Carbs 14g
- Sugars 9.5g
- Fibre 6.8g
- Protein 52g
- Salt 0.5g
