Quick Coconut Curry Chicken
We love Coconut Curry!
This dish incorporates a variety of spices, so its flavorful and can be as spicy as you’d like to to be. This coconut curry chicken is extra saucy, quick, easy and delicious. Such a great meal for any night of the week!
Coconut Curry Meatballs
Ingredients
chicken thighs and drumsticks, cut into small pieces, skin off bone in. ( I used about 3 lbs)
olive oil or canola
full fat coconut milk
1-2 star anise
can of diced tomato (or tomato sauce)
can of tomato Paste
fresh ginger,grated (you’ll need enough to season the chicken and add to the sauce)
chicken broth ( about 1-2 cups)
sliced onion, (half)
garlic cloves, minced (you’ll need enough to season the chicken and add to the sauce)
garam masala
ground tumeric
ground cumin
ground coriander
curry powder
curry leaves
smoked paprika
S+P
cayenne pepper
naan, for serving
rice, for serving
basil, for serving
Instructions
Season the chicken with the turmeric, olive oil, S+P. Let sit 5 minutes.
Heat your oil in a dutch oven over medium-high heat and sear the chicken on all sides until golden( about 2-3 minutes). Remove from the pan add some more oil. Stir in the the onion, ginger, and garlic—cook that until fragrant- around 2-3 min. Add the, curry leaves and Star Anise and continue cooking for another 5 min on medium.
After 5 min, stir in the tomato paste all over the pan (I used half the can) then add the can of diced tomatoes along with the coconut milk. Stir and add the chicken along with the broth back to the pan .
Now its time for my favorite part; Add the spices. I start with a 1 tsp of each. Remember, I don’t measure, If I don’t taste enough of something, I add a little more of that. Use your sense of taste, smell and sight—let it cook for for 30 minutes on medium- low until the chicken is cooked through.
While the chicken is cooking make the Rice.
Serve with rice, naan, basil + cilantro and lime.
Enjoy!
