14/01/2022
Treat your loved ones to this delicious decadent Coconut Chicken Curry for dinner this Friday! Here's the recipe below,;
Prep Time: 10 minutes
Cook Time: 33 minutes
Ingredients:
8 pieces of Chicken thighs
6 tomatoes, finely chopped or blended into a paste
2 onions, finely chopped
6 garlic cloves, crushed
½ bulb of ginger, crushed
1 bunch of coriander, finely chopped
2 capsicum, roughly chopped
3 green chilies, finely chopped
¾ Cup of Coconut Milk
Vegetable oil
2 tablespoons of smoked Paprika
2 teaspoons of ground curry powder
1 teaspoon of ground cayenne pepper
3 teaspoon of ground tumeric powder
1 teaspoon of ground black pepper powder
½ teaspoon of cumin powder
Salt to taste
Method:
Roast the chicken thighs in an oven for 20 minutes at 200°c* or until they turn golden brown and crispy on the outside.
As the chicken thighs are roasting, put some vegetable oil and onions in a sufuria or a wok on medium heat and sauté the onions until they are golden brown; add the crushed garlic and ginger and cook for 1 minute after which you add the chopped capsicums, green chilies and coriander (make sure to leave some coriander leaves for garnish).
Then, add the grated or blended tomatoes, salt and spices; add the chicken thighs and cook on medium low heat for 8 minutes to allow the chicken absorb all the wonderful flavours from the herbs and spices.
Pour in the coconut milk and let simmer for 5 minutes mixing every 2 minutes as the curry tends to stick to the bottom of the sufuria.
Serve on a bed of rice and enjoy!
*You can also deep fry the chicken until golden brown but oven roasting is the much healthier option.
