Chicken Coconut Curry
This is a really simple and delish recipe if you're feeling just a little tired of Rice and Stew.
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Who doesn't love a good curry ?
Yield: 4 servings
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients:
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Chicken Thighs, x8 skinned or skinless
Coconut Milk (1 can)
Cornstarch (1/2 tbsp)
Tikka Masala, 1 can
Unsalted Butter, 2 tbsp
2 garlic cloves
Grated fresh ginger 2 tsp
Salt (to taste)
Black pepper 1/2 tsp
Paprika 1 tsp
Lemon juice 2 tsp
Maggi Cube, x1
Grocery shopping:
Prep:
Dice garlic and set aside.
Grate ginger and set aside.
In a bowl, whisk coconut milk with cornstarch and set aside.
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Instructions:
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1. On a large skillet, melt 2 tbsp of butter and fry the chicken thighs for about 5-6 minutes on both sides then set aside.
2. Drain the fat left in the skillet leaving about a tbsp, then add garlic and fry until transparent, for about 1-2 minutes.
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3. Add the tikka masala and coconut mixture, lemon juice and stir. Simmer on low/medium heat for about 8 minutes before ginger, salt, black pepper and paprika.
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done. Stir contents and let simmer for about 3 minutes on low heat before adding the chicken thighs, let contents cook on very low heat for 12-15 minutes.
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Your Chicken Coconut Curry is ready !
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Serve whilst hot with your choice on side.
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We had it with some rice and veggies
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Enjoy ! x