Weeknight Chicken Coconut Curry
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
- 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.
- 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.
- 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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