Coconut Curry Chicken


Coconut Curry Chicken

Recipe type: Yield: 2-4 Prep time: Cook time: Total time:


¼ cup Oil
1 large yellow onion, thinly sliced
4 tsp minced garlic
4 tsp minced ginger
1 cinnamon stick
1 bay leaf
2 lbs. boneless, skinless chicken, cut into 1 inch pieces
1 can unsweetened coconut milk

Lightly toast and grind together:
2 Tbsp coriander seeds
2 Tbsp cumin seeds
¼ tsp cloves
¼ tsp fennel seeds
¼ tsp green cardamom
¼ tsp turmeric
2 Tbsp black pepper


  1. In a medium size pot, over medium heat, heat oil till shimmering.
  2. Bloom cinnamon stick and bay leaf.
  3. Quickly follow with sliced onions and a pinch of salt.
  4. Cook briefly, stirring frequently, until soft and translucent.
  5. Add in minced ginger and garlic and continue to cook until golden and raw smell has disappeared.
  6. Season chicken with salt and pepper.
  7. Add in masala mix and stir to mix completely.
  8. Add in seasoned chicken and cook briefly.
  9. Slowly stir in coconut milk and cook over low heat until chicken is cooked through – about 20 minutes.
  10. Adjust seasoning if needed.

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