Chicken Curry with Coconut

Published on by couscousandpudding

Chicken Curry with Coconut





Today I share with you this delicious chicken curry with coconut. It is time consuming to make but the taste is worth the





8 skinless chicken breast fillets

3 onions

5cm piece fresh root ginger

25g cashew nuts

50g creamed coconut, grated

2 tbsp butter

120ml natural yogurt

1/4 tsp chilli powder

1/2 tsp garam masala

2 garlic cloves

3tbsp chopped coriander

Grated rind and juice of 1 lemon

1/2 tsp saffron strands

2 tsp curry powder

Salt and pepper





Mix the chilli powder with half the garam masala, half the ginger and 1 garlic clove.

Rub in the chicken the spice mixture, cover and leave to marinate in the refrigerator for 1 hour.

Finely chop the onion and mix two thirds of it with half the remaining grated ginger and 2 tbsp chopped coriander. Add the grated lemon rind and 2 tbsp lemon juice. Season

Place the chicken breasts on a flat surface. Divide the onion mixture between them and roll the breasts up around the mixture to enclose the filling.

Place in a greased roasting tin and cook uncovered GM4 for 20-25min.

Meanwhile place the cashew nuts, saffron and coconut in a blender with 100ml water. Blend for 2-3min.

Heat the butter in a large shallow casserole. Add the remaining onion and sauté for 3-4min. Add the remaining garam masala, ginger, garlic, curry powder and the nut liquid. Cook for 2min before adding the yogurt.

Transfer the roasted chicken to the yogurt sauce.

Cover tightly with foil, then a lid. Simmer gently for 10min.

Garnish with the remaining chopped coriander.

Serve with rice.




Published on Asian cuisine

Comment on this post

Celeste 05/28/2010 21:52

Excellent dish. Bon week end.