Coconut Chicken Curry

Indian spices are exceptionally medicinal and luckily, taste amazeballs!

This is my favourite chicken curry recipe that everyone loves, like, everyone! Not sure how traditional it is but it’s my favourite spices banged together and it comes up alright! This is where Delhi was born, to save having to measure out all those luscious spices, and I've tweaked her a little to make her even better!

The best part about a recipe like this is that you can make a double batch and freeze one for a rainy day or lunch for the week.

You can also blitz up a big load of random veggies from your fridge and cook them off with the onion to get an extra dose of fibre and all the good things that come with veggies. Sneaky, but effective!

If you don't have Delhi, my biggest tip is to measure out a few batches of the spices in little jars so they’re ready to go for a quick meal. If you don’t have one of those spices it really doesn’t matter, just use something else or leave it out – it won’t make that much difference.

Serve with Cauli rice, normal rice or just with a tomato and cucumber salad.

See my video below on how to whip it up quick and easy.

Coconut Chicken Curry

Coconut Chicken Curry

This is my favourite chicken curry recipe that everyone loves, like, everyone! Not sure how traditional it is but it’s my favourite spices banged together and it comes up alright!

Ingredients

  • 3 tbspn ghee or coconut oil
  • 1 onion diced
  • 2 tablespoons of Delhi Secret Spice
  • 1kg chicken thighs cubed
  • 1 ½ tspn unrefined salt
  • 3 tbspn tomato purée or paste
  • 2 tbspn lemon juice
  • 400ml coconut cream ( I use Ayam)
  • Fresh coriander and chilli to serve
If you don't have Delhi, try this combo
  • 4 garlic cloves crushed
  • 1 tspn cardomom
  • 1 tspn cumin
  • 1 tspn coriander
  • 1 tspn ground ginger
  • 1 tspn paprika
  • 1 tspn turmeric
  • 2 tspn garam masala
  • ½ tspn ground black pepper or chilli

Instructions

  1. Fry onion in the ghee on a moderate heat until softened.
  2. Add the garlic to the onion and fry until fragrant, careful not to burn.
  3. Add the spices and stir to combine.
  4. Add the purée, lemon juice and coconut cream and bring to the boil.
  5. Add the chicken and stir to combine.
  6. Bring back to the boil then reduce the heat to a simmer for 20 minutes with the lid on.

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