Coconut Chicken Curry

This coconut chicken curry is prepared in a fruity mango tomato sauce and combined with fragrant spices is quick and easy to put together and oh so delicious. It is difficult to put

the roots of this style of curry down to a single area of it's origin's but I think it has influences from both the Thai- as well as the Caribbean cuisine. 


Preparation time: 15 minutes 
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Cooking time: at least 45 minutes
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Resting time: 0 minutes
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Total time needed: at least 60 minutes
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Grade of Difficulty: easy

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Serves 4




Ingredients
for
Coconut Chicken Curry

  • 5 ripe tomatoes (app. 750 grams / 26 ounces, peeled, seeded and diced
  • 3 chicken breasts, skinned, cut of the bone and sliced into bite sized chunks
  • 2 medium sized onions, diced
  • 1.5 cups of slightly green (not fully ripe) mango, diced
  • 3 tbsp coconut oil (alternatively replace with extra virgin olive oil)
  • 1 tsp. salt ( or to taste)
  • 1/8th tsp. black pepper, freshly ground
  • 1 knife tip turmeric powder
  • 1 tsp dried Ginger powder, (alternatively replace with a 1/2 inch / 1.25 cm piece of fresh peeled ginger root)
  • 2 leveled tbsp. Madras curry powder, (if not available use hot curry powder of your choice)
  • 1 small knife tip Carolina Reaper chili powder or if not available use 1 small seeded cayenne chili instead
  • 5 cloves of garlic (or to taste), finely chopped
  • 2 sprigs of fresh curry leaves, (if not available replace with dried curry leaves)
  • 1 x 14.5 ounce / 410 gram can coconut milk


Directions

  • Season the chicken pieces with some salt, pepper and ginger powder and set aside for the moment.
  • Heat some coconut oil in a partially with lid covered large non-stick pan over medium heat and fry the chicken pieces until they start to turn brown.
  • Remove chicken pieces and juices from pan and put aside for now.
  • Add a little more oil lower heat to small and braise onions in the same pan for about 5 minutes or till they become translucent
  • Add garlic, stir all, cover pot simmer all for about 5 minutes or until the onions are golden brown.
  • Add all spices to the pan and stir everything for 1 minute
  • Add mango, tomato and curry leaves, stir well, cover pot and let all simmer for 20 minutes, stirring a few times during this time
  • Add chicken pieces and coconut milk, stir well, partially cover with lid and let the coconut chicken curry gently simmer for at least 10 minutes.
  • Turn stove off, cover with lid and leave the curry stand for another 5 minutes

Serve hot with steamed rice or naan bread.


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