Fragrant chicken, coriander & coconut curry

Recipe uploaded by

Anjum Anand

4 ratings

Recipe by Anjum Anand

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1. Whizz together the coconut milk and coriander (leaves and stalks) in a food processor, then tip out and set aside. Quickly wipe out the machine, add the garlic, ginger and chillies, then whizz with enough water to make a paste.
2. Heat the oil in a large non-stick pan. Brown the chicken well on all sides, then remove. Add the onion, cloves and cinnamon and fry until lightly coloured. Add the chilli paste to the pan, then cook until most of the liquid has evaporated.
3. Return the chicken, then stir in the powdered spices and coconut paste. Bring to a boil, cover the pan, then cook for 40-50 mins, removing the lid halfway through cooking so the sauce can thicken. Check the chicken is cooked, stir in the tamarind paste, season to taste, then add a splash of water if the sauce has thickened too much.

Tamarind paste

Years ago you would have bought a block of dried tamarind and soaked it in water until the fruit softened. You can now buy concentrated pastes to add its characteristic tart, sour character and depth of flavour to a dish. The bought pastes have different amounts of sourness, so add a little at a time and taste as you go.

PER SERVING

438 kcalories, protein 39g, carbohydrate 9g, fat 28 g, saturated fat 16g, fibre 1g, salt 0.69 g

Latest comments and suggestions

• Jo

  20 June 2009

  Jo rated and commented on this recipe

  

  This was very easy to do & tasty. i didn't have any tamarind paste so just added some lime juice. i also added mangetouts at the end which made a nice contrast & served it with rice.

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• Lynsey

  17 July 2009

  Lynsey rated and commented on this recipe

  

  Delicious and very easy. I added cauliflower and served with vegetable pilau and chappatis. Will definatley make again.

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• GaryH

  23 July 2009

  GaryH rated and commented on this recipe

  

  Excellnt both with and without the Tamarind paste if I had to choose it would be without the tamarind really easy meal to cook.

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• mrsb85

  26 October 2009

  mrsb85 rated and commented on this recipe

  

  Yummy yummy. My husband and I both loved this! I added mini sweetcorn and green beans just because i had them in the fridge. Nice addition. Also I used boneless chicken thighs.

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Ingredients

• 400ml can coconut milk
• small bunch coriander
• 6 large garlic cloves
• small piece fresh root ginger , quartered
• 1-2 thin green chillies
• 2 tbsp vegetable oil
• 8 skinless chicken thighs or drumsticks
• 1 medium onion , finely chopped
• 3 cloves
• thumb-size piece cinnamon stick
• 1½ tsp cumin powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• 1 tsp tamarind paste

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook min 1 hr 10 mins

Ingredients

• 400ml can coconut milk
• small bunch coriander
• 6 large garlic cloves
• small piece fresh root ginger , quartered
• 1-2 thin green chillies
• 2 tbsp vegetable oil
• 8 skinless chicken thighs or drumsticks
• 1 medium onion , finely chopped
• 3 cloves
• thumb-size piece cinnamon stick
• 1½ tsp cumin powder
• 1½ tsp coriander powder
• 1 tsp garam masala
• 1 tsp tamarind paste

PER SERVING

438 kcalories, protein 39g, carbohydrate 9g, fat 28 g, saturated fat 16g, fibre 1g, salt 0.69 g

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