Golden Chicken and Coconut Curry
Photography Yuki Sato.
The desiccated coconut adds texture and richness along with the aromatic spices to make this easy, fragrant and creamy curry.
Serves: 4
INGREDIENTS
2 tablespoons neutral oil
1 large onion, finely chopped
1 tablespoon grated fresh ginger
4 cloves garlic, crushed
2 teaspoons mild or medium curry powder
1 teaspoon each cumin seeds and sea salt
½ teaspoon each mustard seeds, fennel seeds, chilli flakes and paprika
10 curry leaves (fresh or frozen)
1 cinnamon stick
½ cup desiccated coconut
800 grams boneless, skin-off chicken thighs, halved
250ml coconut cream
400-gram can whole tomatoes, drained and roughly ripped
TO SERVE
1 tablespoon neutral oil
12 extra curry leaves
½ cup roasted cashew nuts
warm roti or naan breads
METHOD
Heat the oil in the slow cooker insert or use a medium pot.
Add the onion, ginger, garlic, curry powder, cumin seeds, salt, mustard and fennel seeds, chilli flakes, paprika, curry leaves, cinnamon stick and the coconut.
Cook over a medium-low heat for 5 minutes until fragrant, stirring often.
Add the chicken and turn to coat in the spice mix then stir in the coconut cream and the tomatoes.
Turn the slow cooker to low, cover and cook for 4 hours, stirring once, or until the chicken is fully cooked.
TO SERVE: Heat the oil in a frying pan over a medium heat and cook the curry leaves for about 1 minute or until crisp. Drain on kitchen towels.
Top the curry with the curry leaves and serve with the cashews and lots of warm bread for mopping up all the saucy deliciousness.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.