“So different to the heavily spiced chicken curries you may have tried, this dish has a delicate and refreshing flavour that’s best enjoyed with rice rather than bread,” says Chetna Makan, food writer and former Bake Off contestant.

“The light spicing works beautifully with the coconut milk, and using chicken on the bone adds extra flavour. Don’t save this luxurious-tasting curry for the weekend – being quick to make, it’s a great choice for midweek meals.”

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Coconut chicken curry from Chetna's Healthy Indian by Chetna Makan (Nassima Rothacker/PA)
(Nassima Rothacker/PA)
Coconut chicken curry from Chetna's Healthy Indian by Chetna Makan (Nassima Rothacker/PA)
Print Recipe
Nutrition Facts
Coconut chicken curry
Amount Per Serving
Calories 780 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 30g188%
Cholesterol 221mg74%
Sodium 847mg37%
Potassium 788mg23%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 40g80%
Vitamin A 271IU5%
Vitamin C 59mg72%
Calcium 68mg7%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut chicken curry

A delicate and refreshing curry
Cook Time57 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 780kcal
Author: Chetna Makan

Equipment

  • Saucepan with lid

Ingredients

  • 1.5 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 2 onions thinly sliced
  • 2 green chillies thinly sliced
  • 4 garlic cloves finely chopped
  • 1 cm piece of fresh root ginger peeled and finely chopped
  • 1 tsp salt
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 8 skinless chicken pieces on the bone
  • 400 ml coconut milk

Method

  • Heat the oil in a saucepan over medium-low heat. Stir in the mustard seeds and cook for one to two minutes, until they start to sizzle. Now mix in the curry leaves and, after one minute, add the onions and green chillies.
  • Reduce the heat to low and cook for five to six minutes until the onions have softened. Stir in the garlic and ginger and cook for another two minutes.
  • Add the salt and spices to the saucepan and mix well. Cook for one minute, then stir in the chicken, increase the heat to high and cook for five minutes, until the chicken is sealed.
  • Stir in the coconut milk, then cover the pan with a lid, reduce the heat to low and cook for 35–40 minutes, until the chicken is cooked through. Serve immediately.

Nutrition

Calories: 780kcal | Carbohydrates: 12g | Protein: 40g | Fat: 65g | Saturated Fat: 30g | Cholesterol: 221mg | Sodium: 847mg | Potassium: 788mg | Fiber: 2g | Sugar: 3g | Vitamin A: 271IU | Vitamin C: 59mg | Calcium: 68mg | Iron: 5mg

Chetna’s Healthy Indian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley (octopusbooks.co.uk)

Best-selling Chetna Makan books

Stuck for inspiration? Check out our list of best-selling Amazon products!

SaleBestseller No. 1
Chetna's 30-minute Indian: Quick and easy everyday meals
  • Hardcover Book
  • Makan, Chetna (Author)
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Chetna's Healthy Indian: Vegetarian: Everyday Veg and Vegan Feasts Effortlessly Good for You
  • Hardcover Book
  • Makan, Chetna (Author)
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Last update on 2021-09-20 / Affiliate links / Images from Amazon Product Advertising API

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