Eightyrecipes
Coconut Chicken Curry
Bone-in chicken drumsticks simmered gently in a thick sauce of creamed coconut, tomatoes, and toasted curry spices.
Ingredients
- 8 to 10 chicken drumsticks skin on
- 1 tablespoon oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 100 g creamed coconut the solid block, chopped
- 1 can chopped tomatoes 400 g
- 1 to 1 1/2 cups hot water or chicken broth 240 to 360 ml
- 1 teaspoon brown sugar optional
Instructions
- Chop the creamed coconut into small cubes and place it in a bowl. Pour over about 1 cup of boiling water and stir until fully dissolved and smooth.
- Heat the oil in a large pot over medium heat.
- Add the chicken drumsticks and brown them lightly on all sides, then remove and set aside.
- Add the diced onion to the pot and saute for about 5 minutes until soft.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the curry powder, paprika, salt, and black pepper and cook for about 30 seconds to toast the spices.
- Add the chopped tomatoes and the dissolved creamed coconut mixture.
- Add additional hot water or chicken broth if needed so the sauce is loose enough to simmer.
- Return the chicken drumsticks to the pot.
- Cover and simmer gently for 30 to 35 minutes until the chicken is fully cooked and tender.
- Taste the sauce, stir in the brown sugar if the tomatoes are sharp, and adjust the seasoning.
Notes
Nutrition values are an estimate. Chop the creamed coconut and dissolve it in boiling water before it goes into the pan, or it will leave white lumps in the sauce. If you only have tinned full fat coconut milk, use one tin and skip the extra water entirely. Keep the pan at a lazy simmer, since a hard boil can split the coconut fat.
Nutrition
Nutrition is an estimate, calculated automatically.
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