Monday, 11 July 2011

Chicken Curry with Coconut Cream


one of my current favourite food blogs is Michelle's most wonderful Food, Football and a Baby... Michelle was born in Mangalore, India but has lived in the UK and now currently lives in Canada... her recipes are excellent, mainly because they are so authentic... but she also seems to make everything so easy... so if i'm ever looking for a good curry in a hurry I will often turn to her blog for inspiration.

... this chicken curry with coconut cream is exceptionally good and very very easy on the pallet as it's nice and mild and very creamy...

... as is my way, I have taken liberties with Michelle's original recipe (mainly because I didn't have every ingredient in the store cupboard) plus i've gently roasted it rather than let is cook on the hob because I prefer that crispy finish to my chicken... but i'm sure Michelle wont mind but just in case you can find her original recipe here in which she includes a great recipe for rotti too.

i've also included some green beans, tomatoes and some of my purple carrots to make it more of a one pot stew...

Chicken Curry with Coconut Cream


1 large onion (chopped roughly)
3 tbsp coriander seeds
2 tbsp cumin seeds
1 inch stick of cinnamon (i used a teaspoon of ground)
4 cloves
4 cardamom pods
½ star anise
2 – 4 mild dried red chillis (according to taste)
Small handful of fresh coriander
¼ tsp turmeric
½ inch ginger
4 cloves garlic
1 tin (75 ml) coconut cream or ½ tin (200 ml) coconut milk
(Grind all of the above ingredients and then gently fry for 5 mins)

7 chicken thighs
½ onion, diced
2 tbsp ghee (or use vegetable oil)
Salt to taste, or 2 tsps
More fresh coriander, to garnish

- sprinkle the chicken thighs with salt and a little turmeric powder and then setaside for about 15 minutes.
- Grind the first 13 ingredients into a fine paste, saute gently for 5 mins until soft and then add coconut cream or milk as required for a thickish masala, then set aside

- in the same pan, fry the ½ onion in a little oil until lightly coloured, then add the salted chicken and saute in about 4 tbsp water till it’s almost done, about 10 minutes or so.
- Add the ground masala to the chicken and stir well. If the masala is too thick, thin the sauce with hot water. The consistency you are aiming for is a little runnier than single cream.
- now you can either stick to the original and simmer gently, till the raw smell of spices disappears, around 20 – 30 minutes or place it in the oven on about 140C for 30 mins until golden



utter, utter heaven!


eat and of course, enjoy!

27 comments:

  1. That looks so delicious - will definitely check out Michelle's blog too.

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  2. Thanks for sharing this Dom. I love Indian food so I will try this tonight.

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  3. Looks perfect and yummy! I cooked similarly as yours but a bit more spicier...

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  4. This is an inspiration. I may have to make even more compromises than you, but that does not mean it's not worth doing.

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  5. love her blog as well awesome recipes she never visits back though so good bored :-)

    this looks so good

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  6. I love coconut cream and coconut milk, this looks very yummy.

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  7. Dom, this looks delicious! I can't wait to make it. I know Ron will love it.

    Of course after a week of Popsicle's and soup anything looks good at this point!

    Mary

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  8. Woooaahhh, Looks simple but yet authentic. Definitely worth the "wooaahhh"! :)
    Love anything with turmeric (preventer against alzheimer apparently)

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  9. I am not familiar with Indian food but you always make it look so good.

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  10. We need more East Indian restaurants here that's for sure so I better go searching for ingredients instead!

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  11. My tummy just audibly rumbled at the thought of eating this!!

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  12. Great stuff. I love Michelle's recipes and I've made a number of them. Can I recommend her Navratan Korma - it's one that I keep coming back to - I just love it. I must try her Masala Dal next.

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  13. its the perfect weather for this today, yum, i love coco cream :)

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  14. This is my kind of food, Dom. I may just have to scrap my plans for Friday night's menu and go with this instead. Thanks for the inspiration!

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  15. oh looks so good! i've got some thighs in the freezer for the weekend...toss up between summer stew and this curry...hmmmmm :)

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  16. I love me some curry. Looks superb Dom. Yum!

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  17. Oh, yum! Yum, yum, yum! I've been craving curry for ages - this might just satisfy that craving!

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  18. Carrots in curry - crazy times!

    Did they cook ok, in the thick coconut?

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  19. Oooh...yum. It is probably lucky for you that you are not my neighbor as I woke up craving chicken curry for breakfast. I would have been knocking at your door begging for leftovers. (And, of course, I am always with you on chicken thighs. Best part of the chicken.)

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  20. My kind of recipe! I've 'starred' it !

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  21. thanks all for the lovely comments... it was (still is) a great dish... I ate it cold today for lunch... it's such a light curry I will be making this again.

    @ VBB, yes, the carrots cooked fine. they're only small though... plenty of chicken juice to keep them soft!

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  22. I tell you Dom this actually has quite a Malay vibe going on about it, particularly with the aniseed flavours. Gorgeous!

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  23. What a glorious chicken entree. It really looks and sounds fabulous. I'd love to try it. Have a wonderful evening. Blessings...Mary

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  24. Oh, wow, Dom... that looks incredible!!

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  25. The chicken looks just wonderful Dom... love the idea of popping it into the oven. And that's what makes cooking so original and creative... love your spin on it!

    I dare say it looks even better than the original one :-))

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  26. a few recipes can make eat something with cocunut, and this is one of the few ones, I gave the recipe to my wife this weekend, and the true is that was so delicious, thank for a explendid recipe.

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