Coconut Chicken Curry

Cook Time 45 minutes

Serves 4

Ingredients

Chicken

8 chicken thighs, cut into 2.5cm chunks

2 tsp salt

2 tsp curry powder

1 tsp cumin

1 tsp garlic powder

2 tsp paprika

1 tsp turmeric

1 tsp ginger powder

1.5–2 tsp coriander powder

Neutral oil, for frying

Curry Sauce

1 tsp fennel seeds

1 tsp cumin

2 tsp curry powder

2 tsp fresh ginger, minced

2 tsp garlic, minced

¼ cup tomato paste

1 brown onion, finely sliced

1 large shallot, finely sliced

1 can of coconut milk

1 tsp fish sauce

To Serve

Steamed rice

Roti bread, warmed

Fresh coriander, to garnish

Method

In a bowl, combine the chicken with salt, curry powder, cumin, garlic powder, paprika, turmeric, ginger powder, and coriander powder. Mix until evenly coated.

Heat a pan with oil over high heat. Add the chicken and let it sear undisturbed for a few minutes until deeply browned on one side.

Flip and brown all over, then remove from the pan. The chicken does not need to be fully cooked at this stage.

In the same pan, add fennel seeds, cumin, curry powder, fresh ginger, garlic, and tomato paste. Cook for 3–5 minutes, stirring and scraping up the fond, until the paste darkens and becomes fragrant.

Add the sliced onion and shallot, cooking until softened and slightly caramelised.

Pour in the coconut milk and stir until fully combined.

Return the chicken to the pan, reduce heat to low, and simmer for 20–30 minutes until the sauce thickens, deepens in colour, and the chicken is tender. Season with fish sauce.

Serve over rice with roti, finished with fresh coriander.