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Chicken Curry
5 from 26 votes

Chicken Curry

This Chicken Curry combines skinned chicken thighs with a blend of Madras curry powder, cumin, coriander, garlic, and ginger, slow-cooked in reconstituted coconut milk for about four hours. The slow cooking allows the spices to meld deeply into the chicken while the peas added near the end keep their color and texture. This curry creates a tender, richly spiced dish served over rice, garnished optionally with fresh coriander to add a fresh herbal note.

Prep Time
15 mins
Cook Time
4 hrs 35 mins
Total Time
4 hrs 50 mins
Servings: 4
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tbsp rapeseed oil
  • 1 Kg chicken thighs skinned
  • 2 onion finely sliced
  • 30 g ginger root finely diced
  • 8 Cloves garlic thinly sliced
  • 4 tbsp Madras curry powder
  • 2 tsp cumin
  • 2 tsp Coriander
  • 2 tsp coarse salt
  • 8 tsp coconut milk powder mixed with 500mls warm water
  • 250 g peas frozen
  • Coriander optional, to garnish

Instructions

    Cup of Yum
  1. In a frying pan brown the chicken thighs in 1 tbsp of oil.
  2. Place in the slow cooker.
  3. Then add another tbsp of oil and fry the onion gently for a few minutes.
  4. Add the garlic, ginger, salt, cumin, coriander and curry powder.
  5. Cook for another couple of minutes.
  6. Add the coconut milk, then add the onion mixture to the chicken breasts.
  7. Cook on high for about 4 hours.
  8. Then add the peas and cook for a further 20 minutes
  9. Meanwhile ransfer the chicken to a bowl and shred on a chopping mat.
  10. Put the chicken back in the slow cooker to heat up and mix with the sauce.
  11. Serve on a bed of rice and garnish with coriander.