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Coconut Chicken Curry
Quick chicken curry made with coconut milk and mild spices
Author
Charlé Visser
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
portions
Course
Dinner
Cuisine
Indian
Cook Mode
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Ingredients
For the Sauce
▢
350
g
(
¾
lb
)
boneless chicken
-
thighs or breasts, but thighs are juicier - note 1
▢
200
g
(
1 ¼
cups
)
onion
-
finely chopped
▢
10
g
(
1 ¼
tablespoon
)
garlic
-
finely minced
▢
20
g
(
3
tablespoon
)
ginger
-
finely minced
▢
2
g
(
⅘
teaspoon
)
garam masala
▢
1
g
(
½
teaspoon
)
ground cumin
▢
1
g
(
½
teaspoon
)
ground turmeric
▢
5
(
5
)
cardamom pods only the ground seeds
▢
20
g
(
1 ¼
tablespoon
)
tomato paste
-
note 2
▢
400
g
(
1 ¾
cups
)
coconut milk
▢
125
g
(
4 ⅙
cups
)
baby spinach
-
note 3
▢
50
g
(
5
tablespoon
)
cashew nuts
-
crushed - note 4
▢
10
g
(
1 ⅔
teaspoon
)
salt
▢
6
g
(
1 ½
teaspoon
)
sugar
▢
1
g
(
½
teaspoon
)
black pepper
-
freshly ground
For the buckwheat
▢
200
g
(
1 ⅙
cups
)
buckwheat
-
note 5
▢
300
g
(
1 ¼
cups
)
water
▢
2
g
(
⅓
teaspoon
)
salt
▢
25
g
(
1 ⅘
tablespoon
)
butter
-
oil if making it vegan
Extras
▢
10
g
(
⅔
tablespoon
)
lime juice
-
freshly squeezed
▢
50
g
(
2 ½
tablespoon
)
natural yoghurt
-
optional
▢
pinch
dried chilli flakes
-
optional - note 6
Instructions
For the buckwheat:
Cook the buckwheat first as it can wait in the pot and keep warm.
Weigh out 200g of buckwheat and rinse it a few times in tap water.
Place a small pot with 200g rinsed buckwheat, 300g water, 2g salt and 25g butter(oil if vegan) on the stove.
Bring to the boil.
Cover with a lid and turn the stove down to a minimum.
Cook on minimum for 15 minutes.
When the 15 minutes is up. Do not remove the lid.
Turn off the stove and let the buckwheat continue to steam for another 3 minutes with the lid on. Exactly the same as cooking rice.
For the sauce:
Fry onions until soft and translucent.
Add minced ginger and garlic. Cook for a few minutes till soft.
Add tomato paste and spices. Cook a few minutes more.
Add chicken and cashew nuts(or vegetables if you're vegan).
Cook 3 minutes and add coconut milk, chopped spinach, sugar, salt and pepper.
Simmer gently for 5 more minutes.
Add the lime juice just before serving.
To serve:
Dish up in a nice big bowl. Serve the buckwheat or rice on the side.
Add the yoghurt and dried chilli flakes. You could also add a bit of fresh coriander (totally optional)
Notes
Make this recipe vegan by substituting the chicken for vegetables or chickpeas.
Make sure to cook out the tomato paste well.
Use frozen spinach if you can't get fresh.
Omit the nuts if you are allergic or don't have them.
You can serve it with
rice
or
couscous
instead of buckwheat.
If you like it spicy then add fresh or dried chillies.
Nutrition
Serving:
300
g
Calories:
599
kcal
Carbohydrates:
54
g
Protein:
32
g
Fat:
32
g
Saturated Fat:
21
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
5
g
Trans Fat:
1
g
Cholesterol:
58
mg
Sodium:
1363
mg
Potassium:
1230
mg
Fiber:
8
g
Sugar:
6
g
Vitamin A:
3063
IU
Vitamin C:
18
mg
Calcium:
115
mg
Iron:
7
mg
Keywords:
chicken curry, coconut curry
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