Nisha Katona's speedy coconut chicken curry
In need of a weeknight curry in a hurry? Nisha's coconut chicken is the answer! A flavourful bowl of goodness that can be made in just 30 minutes… with a gorgeous, velvety texture and packed full of aromatic spices, every mouthful is sure to be pure magic.
Coconut chicken curry
Serves 4
Ingredients
50ml vegetable oil
1 ½ tsp black mustard seeds
2 large onions- roughly chopped
2 cubes frozen ginger or 3cm pieces, finely chopped or grated
2 cubes frozen garlic or 2 cloves garlic, crushed
5 curry leaves
3 large chicken breasts around 600g – cut into 1.5cm chunks
100g creamed coconut grated
200ml coconut milk
100 water
2 fat green chillies, roughly chopped
1 tsp turmeric
¼ tsp chilli powder
2 tbsp garam masala
1 ½ tbsp ground coriander
2 tsp salt
1 tsp sugar
200g crème fraiche
Fresh coriander roughly chopped, to garnish
Pomegranate seeds to garnish
Method
1. Heat the oil in a heavy-based pan over a medium to high heat. Once hot add the mustard seeds and fry until they fizz and pop. Next, add the onions, cook for 6 minutes, and then add the ginger, garlic, and curry leaves. Cook for a further 2 minutes or until it is all golden brown.
2. Meanwhile, dice the chicken.
3. Lower the heat of the onion mix and add the creamed coconut, coconut milk and water and stir. Next add the spices, the salt and sugar. Stir well and bring to a simmer.
4. Next, add the diced chicken and cook for a few minutes to seal the outside. Then add the turmeric, chilli and garam masala, stirring well so that it is coated in all the spices.
5. Just before serving, throw in a handful of roughly chopped fresh coriander and pomegranate seeds on top.