Coconut Chicken Curry

Pane-Bistecca

My daughter loves curries and since they are easy to cook and are gluten-free, I love to cook them. But every curry I cook is different, because this way you never get bored. I always marinate the meat, often the way they do it in India, and then thicken the sauce with either almonds or coconut. This time it was a coconut chicken curry!

A beautifully creamy Curry!

Prep time

15 min

Marinating time

1-8 h

Cooking time

40 min

Portions

Total time

55 min

Ingredients

800 g Chicken Breast

Marinade:

70 g Nature Yogurt
5 Garlic cloves, chopped
3 cm Ginger, grated
2 tsp Garam Masala
1 tsp Turmeric
1 tsp Cumin Powder
1 tsp Chili Powder
1 tsp Salt

Sauce:

2 tbsp Olive Oil
2 tbsp Butter
2 Onion, coarsely chopped
4 Garlic cloves, chopped
1 cm Ginger, chopped
1 tsp Cumin Powder
2 tsp Garam Masala
1 tsp Coriander Powder
400 g can Tomatoes, chopped
1 tsp Salt
Chili to taste
1 tsp Sugar
100 g grated Coconut
Cream as desired (I used Nature yogurt)

Instructions

Step 1

Cut the chicken breasts into cubes. Mix the ingredients of the marinade with the chicken and leave to marinate for at least 1 hour or overnight.

Step 2

Heat the oil with the butter in a heavy pot and fry the marinated chicken pieces well in it. Then set aside.

Step 3

Add the onions, garlic cloves and ginger to the pot and sauté, then add the coriander, cumin and garam masala. Mix well and fry briefly, then add tomatoes, salt, and chili. Simmer for 15 minutes until the curry turns dark red.

Step 4

Put the sauce in the blender and puree. Return the sauce to the pot and add the sugar and some cream, or yogurt and mix very well.

Step 5

Add the meat back in and the grated coconut and simmer again for about 10 minutes. The sauce becomes creamy and slightly thicker.

Notes

Serve with white rice or naan bread.

Coconut Chicken Curry