British Indian chef, writer and TV star Romy Gill knows that every household needs a reliable and simple coconut chicken curry recipe in their back pocket.
Coconut Chicken Curry
Print RecipeIngredients
- 4 boneless, skinless chicken thighs, cut into quarters
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp fresh lime or lemon juice
- 1½ tbsp sunflower oil
- ½ tsp fine sea salt
- 1 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 medium onion, thinly sliced
- 15g fresh root ginger, peeled and finely grated
- 2 garlic cloves, finely grated
- 400g tin coconut milk, watery liquid (around 250ml) and 2 tbsp of the coconut cream from the top
- ½ red chilli, finely chopped
- 50g baby spinach or pak choi, thickly shredded
Instructions
Step 1. Put the quartered chicken thighs into a bowl with the spices, lime or lemon juice and salt. Toss together well.
Step 2. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4-5 minutes, or until lightly browned and cooked through, stirring regularly. Set aside.
Step 3. To make the sauce, heat the oil in a medium non-stick frying pan. Add the cumin seeds and cook for 10-15 seconds, then stir in the onion. Reduce the heat to low and cook for 5-6 minutes, or until softened, stirring regularly. Add the ginger and garlic and cook for 2-3 minutes more, stirring constantly.
Step 4. Pour the coconut water and coconut cream into the pan and bring to a simmer. Add the chicken to the pan and simmer for 3-4 minutes, or until cooked through. Stir in the chilli and spinach (or pak choi) and allow to wilt for 1-2 minutes.
Step 5. Divide the curry between two plates and serve with basmati rice.
