Weeknight Chicken Coconut Curry

A19I3256-Edit

Weeknight Chicken Coconut Curry

Makes 4 – 6 servings

12 chicken drumsticks, best quality

2 tablespoons grapeseed (or vegetable) oil

1 large onion, finely diced

4 garlic cloves, minced

1 thumb-sized piece of ginger, peeled and minced

¼ cup chopped cilantro leaves, plus more for garnish

2 tablespoons Garam Masala

1 ½ teaspoons smoked paprika

¼ teaspoon ground cinnamon

½ teaspoon ground cayenne

1 X 400ml can diced tomatoes

500ml chicken stock

150ml coconut milk

Zest of 1 lime

¼ cup heavy (whipping) cream, for drizzling

1 – 2 chillies, finely sliced

Sea salt & freshly cracked black pepper

Rice & Roti (or naan), for serving

  1. Heat a large cast-iron (or heavy bottomed skillet) over medium-high heat. Season the chicken drumsticks all over with a generous pinch of salt and cracked black pepper. Pour the oil into the pan then, working in batches as necessary, brown the chicken on a sides (5 – 7 minutes). Remove the chicken with tongs, leaving the oil and any juices in the pan. Perfect. 
  2. Add the onion, garlic, ginger, and cilantro to the pan and cook, stirring often, until softened (about 5 minutes). Stir in the spices and cook for about 1 minute, keeping the mixture moving. Add the chicken back into the pan, then pour in the tomatoes, stock, coconut milk, and lime zest. Season with a pinch of sea salt, then bring the sauce to a simmer. When the sauce comes to a simmer, reduce the heat to medium-heat and let the curry bubble away until the chicken is cooked through and falling off the bone, and the sauce has thickened beautifully (20 – 25 minutes, or until the chicken reads 165 degrees F using a meat thermometer). Give the sauce a taste and season with a pinch of salt as necessary. 
  3. Transfer the curry to a serving dish. Drizzle over the cream, then top with cilantro and sliced chilies, if you like it spicy. Serve with rice, roti, or naan (or all 3, because, awesome). Delicious! 

 

 

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