Aromatic chicken curry

Aromatic chicken curry

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(20 ratings)

Prep: 10 mins

Easy

Serves 4
You'll be surprised how easy it is to make a tasty curry sauce from scratch

Nutrition and extra info

  • Freezable
  • Easily halved

Nutrition: per serving

  • kcal380
  • fat21g
  • saturates10g
  • carbs9g
  • sugars5g
  • fibre1g
  • protein40g
  • salt0.5g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 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

Method

  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.

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Comments, questions and tips

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wendy1427
3rd Jan, 2009
3.05
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.
mikeellie
1st Jan, 2009
4.05
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.
dylanski
22nd Nov, 2008
2.05
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.
dpclough
26th Oct, 2008
3.05
Tasted OK but nothing special. Plenty of better recipes on this site.
ruthie-mck
29th Sep, 2008
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.
wal2340
26th Sep, 2008
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.
junxdelux
25th May, 2008
4.05
This is great recipe, but also, try adding some turmuric and a ground garlic and ginger paste at the start!
angryt
22nd May, 2008
4.05
Wasn't very hot but seriously nice, a true success in my books.
brennan2110
10th Apr, 2008
Lovely tasty recipe, would make this again.
bumsticks
30th Mar, 2008
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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