Coconut Curry Chicken

The coconut milk provides a nice balance to the red chilies.

Serves: 4Hands-on: 20 minutesTotal: 3 hours 50 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 Serrano green chilies
  • 1 tsp. peeled fresh ginger
  • 1 clove garlic
  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds
  • 3 Tbsp. coconut oil
  • 8 curry leaves
  • 1 medium red onion, finely chopped
  • 3 dried red chilies, roughly pounded
  • ½ tsp. turmeric powder
  • Salt, to taste
  • 1½ lbs. boneless, skinless chicken, cubed
  • Water, as needed
  • 1 cup full fat canned coconut milk

Directions

  • Seed and stem the Serrano pepper and place in a mortar. Add the ginger and garlic and pound with a pestle until a paste forms. Set aside.
  • In a small skillet over medium heat, cumin seeds, and coriander seeds. When the spices release their aroma, about 3 minutes, remove from heat and let cool. Set aside.
  • In a large skillet, heat the coconut oil over medium heat. Add the curry leaves and the onions; sauté for about 1 minute. Add the Serrano pepper-garlic paste and dried red chilies. Sauté over medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.
  • Add the cumin, coriander seeds, turmeric powder, and salt; sauté for 1 minute.
  • Add the chicken, mix well and transfer into a 3–4-quart slow cooker. You can add up to ¼ cup of water if the ground spices don’t incorporate as well as you’d like, although not necessary.
  • Cover and cook on high for 2–3 hours, or on low for 4–6 hours, or until the chicken is cooked through.
  • During the last 30 minutes, add the coconut milk and simmer. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1 Serrano green chilies
  • 1 tsp. peeled fresh ginger
  • 1 clove garlic
  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds
  • 3 Tbsp. coconut oil
  • 8 curry leaves
  • 1 medium red onion, finely chopped
  • 3 dried red chilies, roughly pounded
  • ½ tsp. turmeric powder
  • Salt, to taste
  • 1½ lbs. boneless, skinless chicken, cubed
  • Water, as needed
  • 1 cup full fat canned coconut milk

Directions

  • Seed and stem the Serrano pepper and place in a mortar. Add the ginger and garlic and pound with a pestle until a paste forms. Set aside.
  • In a small skillet over medium heat, cumin seeds, and coriander seeds. When the spices release their aroma, about 3 minutes, remove from heat and let cool. Set aside.
  • In a large skillet, heat the coconut oil over medium heat. Add the curry leaves and the onions; sauté for about 1 minute. Add the Serrano pepper-garlic paste and dried red chilies. Sauté over medium heat until the onions are well browned and the oil begins to separate from the sides of the onion mixture, about 8 minutes.
  • Add the cumin, coriander seeds, turmeric powder, and salt; sauté for 1 minute.
  • Add the chicken, mix well and transfer into a 3–4-quart slow cooker. You can add up to ¼ cup of water if the ground spices don’t incorporate as well as you’d like, although not necessary.
  • Cover and cook on high for 2–3 hours, or on low for 4–6 hours, or until the chicken is cooked through.
  • During the last 30 minutes, add the coconut milk and simmer. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories430
Total Fat27g
Saturated Fat20g
Cholesterol125mg
Sodium160mg
Total Carbohydrate7g
Dietary Fiber1g
Sugars2g
Protein40g