This easy coconut chicken curry is a simple and quick version to make a delicious curry. Curry usually take longer to cook, because many recipes marinate the chicken (or whichever meat) for a few hours in yogurt or some type of dairy and spices.
In this case, for this curry, we don’t do that, but we add the spices directly to the chicken when we cook it. Now, I do prefer eating and making a great curry, even if it takes longer, but the thing is most of us don’t really have the time nor the willingness to make something that takes really long, which is why this recipe is so good.
The taste of coconut, mixed with the spices and a little of chile for a kick is simply marvelous. The chicken is soft and rich, full of flavor. I can assure you it will be great, even maybe better than some restaurants, and you will be surprised of how easy and quick it is to make. It may even become one of your favorite recipes from now on.
The best side dish to eat this with is some rice, and if you can make it basmati rice (long and thin) with some fresh cilantro or coriander on top, well even better. You can also eat it with some Naan bread, which is a traditional Indian bread, that’s used to eat with many famous dishes.
Lately I have been craving asian food a lot. I really enjoy all types of Asian food, and I want to try what I haven’t tried yet, and learn to cook many more Asian recipes.
If you like this recipe you absolutely have to go and try our butter chicken recipe, it is an Indian traditional recipe that is just amazing. Please take the time and make it because you will love it.
- 2 white onions
- 2 garlic cloves
- 1 small piece ginger, fresh
- (500 gr) chicken drumsticks
- 2 tbsp red curry paste
- 1 tsp ground tumeric
- 1 tsp ground cumin
- 1/2 tsp dry oregano
- 2 tbsp (30 gr) brown sugar
- 1 2/3 C (400 ml) coconut milk
- 1/3 C (80 ml) tomatoe puree
- The juice of one lime or half a lemon
- Salt and pepper to taste
- Vegetable oil (needed amount)
- Cilantro or coriander, fresh, to decorate
On a clean cutting borad, cut the onion, garlic and ginger into small dices. Then, cut the chicken into medium size pieces, removing the bones.
Place a big pan on the stove over medium heat with some vegetable oil, then add in the onion, garlic and ginger and cook using a spatula for about 7 minutes until the onion is tender.
Mix in the chicken and add in all the spices and the sugar. Season with some salt and papper and continue cooking for 6 more minutes until the chicken turns slightly golden brown.
Add in the coconut milk and tomatoe puree, mix it and cook over low heat for 7 minutes for all the flavors to come together and the chicken to finish cooking.
Lastly, add in the lemon juice, season with some more salt if needed and take off the heat. Serve the curry while still hot with some rice, quinoa or naan type bread and decorate with some fresh cilantro.