Brisbane Chicken Curry with Coconut
Tender chicken thighs simmered in a fragrant, golden coconut gravy scented with ginger, garlic, and aromatic curry leaves.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •large heavy-based frypan
- •chef's knife
- •chopping board
- •wooden spoon
- •measuring spoons
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 37 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 520 kcal
Instructions
- 1
Heat the coconut oil in a large heavy-based frypan over medium heat.
- 2
Add the diced onion and cook for 6 minutes until soft and lightly golden.
- 3
Stir in the garlic, ginger, and curry leaves, frying for 1 minute until fragrant.
- 4
Add the ground coriander, cumin, turmeric, and chilli powder, stirring constantly for 30 seconds.
- 5
Add the diced tomatoes and cook for 4 minutes until they break down into a thick paste.
- 6
Add the chicken pieces and stir well to coat thoroughly in the aromatic spice paste.
- 7
Cook the chicken for 5 minutes until sealed and lightly browned on the outside.
- 8
Pour in the coconut cream and salt, stirring gently to combine.
- 9
Reduce the heat to low, cover with a lid, and simmer gently for 20 minutes.
- 10
Remove the lid and simmer uncovered for 5 minutes until the gravy thickens nicely.
- 11
Scatter over the freshly chopped coriander leaves just before serving hot.
Chef's tips
Use chicken thigh fillets rather than breast meat so the chicken stays tender and moist during simmering. For a milder curry, halve the chilli powder without losing the rich spice flavour.
Ingredient substitutions
- coconut oil → ghee or neutral sunflower oil
- fresh curry leaves → a small pinch of dried fenugreek leaves
Storage
Store in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a frypan over medium-low heat, adding a splash of water if the sauce is too thick.
Common mistakes to avoid
- •Boiling the curry too hard, which can split the coconut cream sauce.
- •Using chicken breast, which dries out quickly in slow-simmered sauces.
- •Burning the ground spices by using excessive heat before adding the tomatoes.
Serving suggestions
Cooked Brisbane Chicken Curry with Coconut?
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