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South Indian Coconut Chicken Curry

Yields4 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

Vibrant South Indian flavours and creamy coconut pair beautifully Olivado oils in this delicious curry recipe. Check it out here.

South Indian Coconut Chicken Curry

 

1 Tbsp Extra Virgin Coconut oil
4 free-range chicken thigh
1 onion, finely chopped
2 tsp ginger, minced
2 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp black mustard seeds
1 red chilli, finely chopped
A handful fresh curry leaves
2 large tomatoes diced
500ml / 1pt chicken stock
1 Tbsp Honey
1/2 pot natural coconut yoghurt

Optional: Naan bread and coriander to serve

1

  1. In a deep heavy based fry pan over a medium heat, fry off the onion, ginger, garlic, chilli, mustard seeds, turmeric, curry leaves and cumin in the Extra Virgin Coconut oil for 10 minutes until onions are translucent and spices are fragrant. The coconut oil will give the curry a fabulous coconut taste and aroma.
  2. Add the chopped tomatoes and chicken stock and stir to combine. Bring to the boil and then turn down to a gentle simmer.
  3. Add the chicken and cover for 20 minutes until chicken is cooked through.
  4. Add the coconut yoghurt, honey and loads of fresh coriander and stir to combine. Season to taste.
  5. Garnish with coriander and serve with extra coconut yoghurt and warm naan bread.
Nutrition Facts

Servings 4