Easy Chicken Curry in Coconut Milk
-Serves 4-5
Curry is not the only thing I make with whole chicken with bones, but yes it's definitely on top of my list. Packed with green bird's eye chilies, hot chili powder and blushing Kashmiri chili powder, this curried yogurt and coconut milk dish has become a family favorite, and is the perfect way to make use of a whole, free range chicken.
|
Ingredients for Chicken Curry in Coconut MilkFor Chicken marinade:
1 whole chicken (I use Australian whole chicken from The Meat Club https://www.themeatclub.com.sg) 1 cup plain yogurt 1/2 teaspoon chili powder 1/4 teaspoon turmeric powder 1/2 teaspoon garam masala powder 1/2 teaspoon sea-salt 1/2 tablespoon grated ginger 6 cloves garlic, minced 3 green bird's eye chilies, chopped (use spicy Indian ones if you can get your hands on them) For Curry Sauce: 2-3 tablespoons coconut oil or ghee Whole Garam Masala (1 teaspoon cumin seeds, 2 bay leaves, 1 black cardamom (optional), 4 green cardamoms, 6 black peppercorns, 6 cloves) 150g red onion, sliced 1 large tomato, roughly cubed 2 teaspoon Kashmiri chili powder (mild chili powder used mainly for adding color to curries) 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1 teaspoon sea-salt 1/2 cup whisked yogurt, at room temperature 1/2 cup coconut milk 1/2 cup water 1/4 cup chopped coriander leaves |
Recipe |
1. Cut whole chicken into large pieces, de-skin and set aside. In a large bowl, whisk together yogurt, chili powder, turmeric powder, garam masala, salt, ginger, garlic and green chilies. Add chicken, stir well to coat, cover and set aside at room temperature for about an hour or refrigerate overnight.
2. On medium-high flame, heat coconut oil or ghee in a large heavy base wok or frying-pan. Add whole Garam Masala and let cumin seeds splutter. 3. Add sliced onion and sauté until golden brown. Once onion has changed color, add chopped tomato, Kashmiri chili powder, turmeric powder, coriander powder, and salt. Stir well and immediately add marinated chicken. 4. Stir-fry chicken for 8-10 minutes on medium-high flame, until no longer pink. 5. Add whisked yogurt, coconut milk and water. Stir well and bring to a boil. (Make sure to bring yogurt to room temperature before using in this step, to avoid splitting) 6. Cover, reduce heat to low flame and simmer for about 15 minutes until chicken cooks through. 7. Finally, garnish with chopped coriander leaves and serve hot with crusty bread or steamed rice. |
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.
Click here for more details.