Spicy Chicken Coconut Curry

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Rated 5 stars out of 5
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  • Read 73 Reviews
Total Time:
1 hr 20 min
Prep
20 min
Cook
1 hr 0 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 3 tablespoons Ghee, recipe follows
  • 2 medium onions, chopped
  • 1-inch piece ginger, peeled and finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons Curry Powder, recipe follows
  • 1 cinnamon stick
  • 1 to 3 dried red chiles
  • Kosher salt and freshly ground black pepper
  • 2 (15-ounce) cans unsweetened coconut milk
  • 2 cups chicken stock
  • 4 tomatoes, seeded and chopped
  • 6 boneless, skinless chicken breasts, cut into 1-inch strips
  • 1/4 cup cilantro leaves, plus more for garnish
  • 1 lemon, juiced
  • Mint leaves, for garnish

Directions

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.

Ghee:

Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.

Yield: 1 1/2 cups

Curry Powder (Garam Masala):

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon cardamom seeds
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon whole cloves
  • 2 dried red chiles, broken in pieces, seeds discarded
  • 2 tablespoons turmeric

Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

Yield: about 1/2 cup

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Newest Ratings and Reviews

Read all 73 reviews

  • on April 12, 2012

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    Very simple and tasty! I wouldn't change anything about the recipe. I used readymade ghee which worked just fine, and I used 4 chicken breasts instead of six. Served it in a bowl over brown rice. Very wholesome and everyone enjoyed it!

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  • on March 22, 2012

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    This was my first attempt at curry and it was fantastic. Everything turned out just right, the sauce was spicy and thick but not gummy. I served it over jasmine rice because that is what I had but I could have eaten it plain and still loved it. I'm not sure what the problem with thickening might be. I made it in a dutch over and the times in the recipe were accurate.

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  • on February 16, 2012

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    Satisfying flavors, but nothing close to legitimate Indian curry, though I was impressed by the notion of the homemade garam masala. The broth never thickened up, so it was very watery. (FYI, back-up rice saved the day as a mixer! If you like peas, potatoes, cauliflower, or any number of vegetables not listed, it's totally fine to throw them in. Definitely make sure to add enough salt. Overall, it's a decent dish, especially for those who want to eat ethnic, but have palettes that don't take strong, sharp flavors well.

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