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Tandoori Coconut Chicken Curry
- Preparation and cooking time
- More effort
- Makes 6-8 servings
Everybody likes a curry and this is one of the most delicious I have ever made!
- 3 tbsp vegetable oil
- 1 tsp crushed cloves
- Half tsp Cardamom Seeds
- 1 medium onion, thinly sliced
- 4-6 garlic cloves, finely chopped
- 1 tsp ground ginger
- 3 tbsp tandoori masala powder (available from Asian grocers)
- 4 tbsp tomato purée
- 2 tsp sugar
- 2 tbsp finely chopped fresh root ginger
- 2-6 green chillies, finely chopped
- 1kg skinless, boneless chicken thighs, cut into bite-size pieces
- 400mI (1 tin) coconut milk
- salt, to taste
- chopped fresh coriander, to garnish (optional)
- STEP 1Pour the oil into a large deep saucepan, add the cloves and cardamom pods and cook over a low-medium heat until the oil is hot and the cloves and cardamom become aromatic. Turn down the heat and add the onion and try gently for 10 minutes stirring frequently until the onion browns. Stir in the garlic and fry for about 1-2 minutes.
- STEP 2Sprinkle in the ground ginger and tandoori masala powder, mix well and cook for about a minute. Add the tomato puree, sugar, fresh ginger and chillies, mix well and cook for 1-2 minutes. These ingredients can be mixed together beforehand and added in one go.
- STEP 3Add the chicken to the pan, mix well coating the chicken thoroughly and cook for 2-3 minutes, stirring all the time. Pour in the coconut milk and mix well. Bring to a gentle simmer, then cook, uncovered, for 15 minutes, stirring occasionally to avoid any sticking. Replace the lid and cook for another 10 minutes. Season to taste with salt and serve sprinkled with the chopped coriander with some rice.
- STEP 4The important ingredient here is 'Tandoori Masala', which is a spice blend available from your local Asian grocers, you may even find it in the supermarket
- STEP 5I have made this countless times and it never fails to satisfy. try making it without the chillies for those with an aversion to 'hot' food ..... it is equally as tasty!