Aromatic chicken curry

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1. Heat the oil in a deep frying pan, then fry the onions gently for about 10 mins until softened and lightly golden. Add the spices and chicken, then fry for 2 mins, stirring to coat the meat.
2. Dissolve the creamed coconut in 500ml boiling water, then pour into the pan and stir well. Season with salt, bring to the boil, then simmer for 20 mins until the chicken is cooked and the sauce has thickened. Sprinkle with coriander and serve with basmati rice or naan bread.

Creamed coconut

Creamed coconut is very thick, like butter, and is sold in blocks wrapped in plastic. Store it in the fridge so it's easier to cut a piece off when you need it or simply grate it directly into food.

Per serving

380 kcalories, protein 40g, carbohydrate 9g, fat 21 g, saturated fat 10g, fibre 1g, salt 0.5 g

Latest comments and suggestions

• nn.dmt

  13 November 2007

  nn.dmt rated and commented on this recipe

  

  I thought it was a good recipe, worth trying. Simple, quick and tasty.

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• alliekkc

  07 December 2007

  alliekkc rated this recipe

  

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• nicolajane

  21 January 2008

  nicolajane rated and commented on this recipe

  

  This is really lovely but be careful with the chill powder as it was quite hot!

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• Natasha

  19 March 2008

  Natasha commented on this recipe

  I love this recipe. It's so quick and usessimple storecupboard ingredients, but is also very warming.

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• Matt123

  24 March 2008

  Matt123 commented on this recipe

  Really easy to make and very tasty. Wih the coconut was quite Thai like.

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• Bumsticks

  30 March 2008

  Bumsticks commented on this recipe

  Very tasty but I only used 1 tsp chilli and it nearly blew my socks right off, and I like my food hot and spicy - so please be careful. I also think that if you are feeding hungry people you might want to use more chicken. I found that the longer I cooked it for the better the taste so I would recommend a long slow cook if you have the time.

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• Matilda 2100

  10 April 2008

  Matilda 2100 commented on this recipe

  Lovely tasty recipe, would make this again.

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• angryt

  22 May 2008

  angryt rated and commented on this recipe

  

  Wasn't very hot but seriously nice, a true success in my books.

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• Raheel

  25 May 2008

  Raheel rated and commented on this recipe

  

  This is great recipe, but also, try adding some turmuric and a ground garlic and ginger paste at the start!

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• Gwen Wallace

  26 September 2008

  Gwen Wallace commented on this recipe

  A really nice recipe easy to make and really tasty first time I made a curry without using a jar for the sauce glad I read the comments on using 1 teaspoon of chili if I used anymore it would have been too hot will try this again.

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• Ruthie

  29 September 2008

  Ruthie commented on this recipe

  This was really yummy and easy to make. I simmered it for an hour which made it really tasty and the chicken really tender. i also added more chicken as i was feeding 3 hungry fellas!! Will be making this again.

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• Maria

  26 October 2008

  Maria rated this recipe

  

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• Fluffy

  26 October 2008

  Fluffy rated and commented on this recipe

  

  Tasted OK but nothing special. Plenty of better recipes on this site.

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• recipes

  22 November 2008

  recipes rated and commented on this recipe

  

  Found this way too coconutty, but added 2 tblsp of mango chutney, which made it slightly more savoury, Also found it had a quick with only 1 tsp of hot chili powder.

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• genadarb

  29 December 2008

  genadarb rated this recipe

  

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• mike & Ellie

  01 January 2009

  mike & Ellie rated and commented on this recipe

  

  very simple curry to make, very effective and tasty. Used 1/2 tsp chilli flakes instead of the powder so turned out lighter in colour and reminisant of a korma but with a bit of life to it. would definately make it again.

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• wj cooking

  03 January 2009

  wj cooking rated and commented on this recipe

  

  I wished i had listened to the comments about using only a teaspoon of chilli powder instead of two, i like hot curry but this was way too hot i had to keep adding water and reducing to take some of the heat out. in the end it was nice but i found the coconut a bit too sickly.

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• Jensey

  20 November 2009

  Jensey rated and commented on this recipe

  

  Used this recipe in a cooking clas for young parents learning to cook. Very easy and tasty, and they were all impressed with their skills! I agree with the previous comments re chili though. In classes I've only used 1/2 - 1 tsp and for most people this has been satisfactory. Lovely recipe for beginners

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Ingredients

• 2 tbsp vegetable oil
• 1 large onion , chopped
• 4 tsp garam masala
• 1 small cinnamon stick
• 2-3 tsp hot chilli powder (depending on how you like your curries)
• 8 skinless, boneless chicken thighs
• 100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
• handful of coriander leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 2 tbsp vegetable oil
• 1 large onion , chopped
• 4 tsp garam masala
• 1 small cinnamon stick
• 2-3 tsp hot chilli powder (depending on how you like your curries)
• 8 skinless, boneless chicken thighs
• 100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
• handful of coriander leaves

Per serving

380 kcalories, protein 40g, carbohydrate 9g, fat 21 g, saturated fat 10g, fibre 1g, salt 0.5 g

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