Coconut Curry Chicken Recipe

Name: Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken legs, thighs attached chopped into stewing pieces; 1 onion, sliced; 4 -5 garlic cloves, chopped; 2 serrano peppers, halved; 1 1/2 teaspoons garam masala; 1/2 teaspoon turmeric; 2 tablespoons vegetable oil (i use canola); 1 star anise, 3 petals from the flour; 1 tablespoon salt; 1/4 teaspoon fresh ground pepper, depending on taste; 1 tablespoon fish sauce; 1 tablespoon brown sugar; 1 (400 ml) can coconut milk; 1/2 cup fresh cilantro, chopped; 4 -5 basil leaves (optional)

Servings: persons

2 chicken legs, thighs attached chopped into stewing pieces
1 onion, sliced
4 -5 garlic cloves, chopped
2 serrano peppers, halved
1 1/2 teaspoons garam masala
1/2 teaspoon turmeric
2 tablespoons vegetable oil (i use canola)
1 star anise, 3 petals from the flour
1 tablespoon salt
1/4 teaspoon fresh ground pepper, depending on taste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 (400 ml) can coconut milk
1/2 cup fresh cilantro, chopped
4 -5 basil leaves (optional)

1
Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
2
Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
3
heat oil in thick bottomed pot to med-high heat.
4
Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
5
Add chopped garlic and onion and cook for a few minutes until onions start to brown.
6
Add the curry paste and cook for about 3 minutes stirring frequently.
7
Add chicken pieces, salt and pepper.
8
Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
9
Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
10
Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
11
Reduce heat, simmer for about 5 minutes.
12
Add Cilantro and/or basil (optional).
13
Serve over rice. Enjoy!

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 chicken legs, thighs attached chopped into stewing pieces, 1 onion, sliced, 4 -5 garlic cloves, chopped, 2 serrano peppers, halved, and more.

Yes, Coconut Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Chicken

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