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Coconut Chicken Curry

April 23, 2012
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Coconut Chicken Curry I have been holding cooking classes in my house for high school teenagers. I recently had a second one where I had three classes back to back and had a total of about 20 students. It was a lot of fun interacting with the kids and teaching them some delicious dishes. One of the dishes we made was this coconut chicken curry. Usually a chicken curry takes a while to make. My cooking classes last for about an hour and a half .. and so I wanted to make sure we have plenty of time to cook this dish as well as a rice pilaf. In order to make it quick, I used several tricks. One was to marinate the chicken over night with garlic, ginger, cilantro and lemon juice. The other thing I did was to roast a whole onion in the oven till it was soft and gooey.

When all the ingredients came together, it took no time at cook it up. The curry was delicious with the addition of coconut milk.

The kids really enjoyed the food and thought it was quite easy to replicate…

  • 1 pound chicken thighs, cut into 1 inch pieces
  • 4 cloves garlic
  • 1 inch fresh ginger
  • 1 cup fresh cilantro, chopped
  • Salt
  • Juice of one lemon

Process the garlic, ginger and cilantro in a food processor. Add to a small bowl and add the lemon juice and salt. Mix well and add to a zip lock bag with the chicken pieces. Marinate overnight or for a couple of hours.

  • 1 large yellow onion, ends cut off and wrapped in aluminum foil

Roast for an hour in a 350 degrees F oven. Take out and add to a blender. Blend till smooth and keep aside.

Spice Mix

  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds

Toast in a cast iron skillet until aromatic, about 3 to 4 minutes on medium heat. Take out and grind in a coffee grinder. Keep aside.

  • 2 tablespoons extra light olive oil
  • 1 cup diced, fire roasted tomatoes
  • 1 14 oz can of light coconut milk

Heat a heavy saucepan with the olive oil. Add the spice mix and onion paste. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and coconut milk. Bring to a boil and add the chicken pieces. Bring to a boil, lower to a simmer and cover for 20 minutes or till the chicken pieces are cooked. Take the lid off and check for seasonings. Serve with rice or quinoa.

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1 Comment
Trupti
April 24, 2012 at 10:33 AM

Awesome – will try it with Soy Chicken đŸ™‚

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