- One whole chicken cut up
- 1/4 cup finely chopped ginger
- 2 tsp turmeric
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp cayenne pepper
- 1/2 tsp fenugreek ( hard to find I have omitted it and it still is fantastic)
- 1 14oz cans coconut milk, ( I prefer the richness of full fat)
- 1 onion chopped ( approx 1/2 lb)
- 2 garlic cloves
- 1 tbsp ghee
- 1 4oz can green chilis
- 1/4 cup raisins ( preferably golden but any will work just fine)
- Garnish to finish the dish
- 1/2 bunch cilantro
- 1 small tomato, chopped
- Sliced Lemon
Cooking Instructions
** For Marinade**
This Dreamy and delicious coconut chicken curry recipe starts with a “wet” marinade. In a bowl mix all dry spices with 2oz-4oz of coconut milk. It should be a loose paste.
Add cut-up chicken.
To make clean-up easier, I like to put the chicken and wet marinade in a gallon ziplock and massage it a bit. (discard bag after use) Tumeric does stain and using a bag makes it less messy.
Marinate your chicken for 30 min to up to 24hr (The longer the better)
In a large pan add your ghee, onions, garlic, and ginger. Saute until soft, golden brown, and fragrant. This base is the familiar foundation for many Indian dishes.
Add your marinated chicken pieces, and saute in a pan until they start to brown nicely.
Add a can of coconut milk, raisins salt, and green chilies, and bring to a simmer.
Reduce and cover until chicken juices run clear or approximately 45 min.
Serve over hot jasmine rice, with a little garnish, and a squeeze of lemon to brighten it up and cut some of the richness of the coconut milk.
Variations – add some fresh spinach to the pan with the chicken towards the end of the cooking. The heat will be enough to wilt it
This recipe uses a moist heat method of cooking simmering as it is similar to braising this method works well with cuts of pork and beef stew meat too.
Enjoy!