Creamy Coconut Chicken Curry

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar (or brown sugar) 2 tablespoons palm sugar (or brown sugar)
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 4 kaffir lime leaves 4 kaffir lime leaves
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced red chilies, for garnish Sliced red chilies, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground turmeric, coriander, cumin, and chili powder to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
4. 4.
   Pour in the coconut milk and add the tamarind paste, palm sugar, lemongrass stalks, and kaffir lime leaves. Stir to combine all the ingredients.
5. 5.
   Reduce the heat to low, cover the pot, and let the curry simmer for about 45 minutes to 1 hour, or until the chicken is cooked through and tender.
6. 6.
   Season with salt to taste.
7. 7.
   Garnish with fresh cilantro and sliced red chilies before serving.
8. 8.
   Serve the Creamy Coconut Chicken Curry hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by lightly pounding them with the back of a knife before adding them to the curry.
• Kaffir lime leaves — Tear the leaves slightly to release their aromatic oils before adding them to the curry.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh red chilies.
• Adjust the sweetness by adding more or less palm sugar according to your taste preference.
• For a thicker sauce, simmer the curry uncovered for the last 10-15 minutes.
• If you prefer boneless chicken, you can use boneless chicken thighs or breasts instead of chicken pieces with bones.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Creamy Coconut Chicken Curry with steamed jasmine rice or naan bread to soak up the delicious sauce. Add a side of fresh cucumber slices or a refreshing salad to balance the richness of the curry.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped cilantro and sliced red chilies on top of the curry just before serving. Serve the dish in a vibrant bowl or on a decorative platter to make it visually appealing.