Coconut Chicken Curry Recipe

Here is my coconut chicken curry recipe!

If you are vegetarian, then try reading my vegetable curry recipe

This chicken curry recipe is easy to cook and full of wonderful flavours, the taste of all the aromatic spices and coconut are so comforting to eat, it is thick and creamy in texture and very tasty, I use healthy olive oil in my recipe with no cream or dairy products.

The smell of this coconut chicken curry will make your mouth water as it is so very delicious.

So let's now enter Jeenas Kitchen and let's get cooking....Simply follow my step-by- step photo tutorial guide below:

Ingredients for my Coconut Chicken Curry Recipe

5 Skinless Leg and Thigh Chicken Pieces
3 Small Onions (chopped)
3-4 Shallots (sliced)
1 Large Red Chilli (de-seeded diced)
1/4 Cup Dried Raw Shredded Coconut (ground down in blender)
Olive Oil
Fresh Coriander Leaves

For the Curry Base

3 Small Carrots (chopped)
1/4 Celeriac (peeled, chopped)
1/2 Leek (washed, chopped)

For the Spices

1 tsp Turmeric
1 tsp Cumin Powder
2 tsp Coriander Powder
1 tsp Garam Masala
6 Small Green Cardamon Pods
Pinch Fennel Seeds
Pinch Cumin Seeds
Pinch Coriander Seeds
3 Inch Fresh Ginger and 2 Garlic Cloves (Ground together with a little water into a paste)
Salt and Pepper (optional)

Pinch Dried Methi/Fenugreek Leaves
Pinch Crushed Dried Curry Leaves

'Note...I use chicken on the bone because it gives the curry a lot more flavour, you can however use chicken breast pieces if you like.'

Getting started on Jeenas Coconut Chicken Curry Recipe..

In a small pan boil you 3 small carrots, celeriac and leek until soft. Drain vegetables and keep the water you strain off them.

Blend the vegetables up in a food processor to form a very thick soup texture paste, add some of the water your saved if they need loosening up.

Leave to the side until later.

(As an alternative you can use some of my butternut squash soup recipe as a base, it works very well with this recipe)

Fry your 3 small onions in a large pan with some olive oil for a few minutes on a medium heat, be generous with the oil.

Add your skinless chicken peices to the onions and cook until they are white all over.

Add your fennel, cumin, coriander seeds and cardamon pods cook for a minute stiring the seeds around. Add your garlic and ginger paste, stir well.

Add your turmeric powder stir well then add your chillis.

If needed drizzle a little more oil in the pan.

Now add your blended vegetable base mix you cooked earlier. Add your coriander, and cumin powders.

Then add your dried curry leaves and dried methi/fenugreek leaves. Stir well cover with a lid then leave to simmer for 20 minutes.

After 20 minutes simmering add your garam masala with a little oil and stir well, leave for another 20 minutes simmering.

After 40 minutes your chicken should be cooked through (check if chicken is cooked by checking inside the bone with a fork, if it is still pink or bloody you need to return it too the pan to cook for longer).

Remove all the chicken from the pan onto a plate with two forks remove all the chicken meat off the bones.

Turn down the heat on your large pan now.

Add a little salt and pepper here if you like.

In a small pan fry your shallots until golden brown.

Add your coconut and cook for a minute stiring always. Take off the heat and pour into your large pan of chicken curry sauce.

Put your chicken back into the pan of coconut curry, stir well.

Sprinkle with fresh coriander leaves and cook for a minute or two.

Your coconut chicken curry recipe is now ready to eat.

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Feedback from a previous curry recipe post:

I have had "excellent feedback" on Jeenas curry
recipes in the past :

Take a look at rosie bakes food blog who
cooked my chicken korma recipe.

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