Coconut curry chicken
Author: 
Recipe type: Low carb poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Paste ingredients:
  • 4 cloves garlic, peeled
  • 1 medium sweet yellow onion, chopped
  • 10 raw almonds
  • 2” length thumb size fresh ginger pieces, skinned
  • 5 candle nuts (optional)
  • Ingredients:
  • 2 heaps tablespoons curry powder (I use Earthen Pot or Babas curry powder)
  • 4 tablespoons water
  • 4 tablespoons coconut oil
  • 8 pieces bone-in chicken thighs or drums (or a whole chicken cut into pieces)
  • 2 cups coconut cream (or coconut milk)
  • Tamari or salt to taste
Preparation
  1. In a food processor, grind the paste ingredients until it becomes a paste.
  2. In a small bowl, mix curry powder with water to make a thick curry paste.
  3. In a wok, heat the oil with medium low heat. When the oil is almost heated, carefully add grinded onion and garlic paste from the side of the wok into the oil to prevent splatters.
  4. Cook the garlic and onion paste and slowly increase heat to medium. Keep stirring until the paste becomes thicker and fragrant, for about 5 minutes. Add the curry paste and stir to mix until fragrant, for about 5 minutes. Reduce the heat to low when necessary.
  5. Add chicken pieces into the curry paste and stir to coat well. Keep stirring to prevent the base of the wok from sticking. Add coconut cream (or coconut milk) and stir to mix well.
  6. Let it simmer on low heat without a cover for 15 minutes, stirring every 5 minutes to prevent the bottom of the wok from burning. When the chicken is cooked, taste before adding Tamari or salt. Serve warm.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/coconut-curry-chicken/