Serves: 4 Cooking time: 40 mins
1 onion, grated
4cm piece (20g) ginger, grated
3 garlic cloves, crushed
1/4 cup (60ml) coconut oil
1 long red chilli, finely chopped, plus extra thinly sliced chilli to serve
1 tbsp ground turmeric
1tbsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
3 cardamom pods
1 cinnamon quill
20 curry leaves, plus extra fried leaves, to serve
400ml coconut cream
1 cup chicken stock, more if needed
Coconut shavings, sliced spring onions and micro coriander, to serve
Combine onion, ginger and garlic in a large bowl. Add chicken and turn to coat. Set aside for 20 minutes to marinate.
Heat 2 tbsp of coconut oil in a large saucepan over medium heat.
Remove chicken from marinade and season with salt. Reserve marinade.
In two batches, cook chicken, turning, for 5 minutes or until golden. Remove from pan and set aside.
Add remaining 1 tbsp oil to the pan with chilli, spices, curry leaves and reserved marinade. Cook, stirring, for 1 minute or until fragrant. Remove a few curry leaves for garnish.
Return chicken to pan and stir to coat. Add coconut cream and stock, and reduce heat to medium-low. Cover pan with a lid and simmer for 20 minutes, then remove lid and reduce heat to low (add a little extra stock or water if curry looks too dry.
Simmer, stirring occasionally, for a further 20 minutes or until chicken is tender and cooked through. Season.
Divide curry among bowls. Top with chicken, chilli, fried curry leaves, coconut, spring onion and coriander.
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