Madras Coconut Chicken Curry
From skyduchess 15 years ago
- 40 minutes to make
- Serves 8
Awesome chicken curry to serve with rice. This recipe is on the Madras curry can, but it can be hard to find here in the states, so i needed to share.The coconut makes for a nice edge to the curry.
Ingredients
- 8 chicken thighs, skinless ( or favorite chicken parts) shopping list
- 1/2 lb. potato or squash, peeled and cut into chunks shopping list
- 1/2 cup parsnips cut into chunks shopping list
- 1/2 cup celery cut into chunks shopping list
- 1/2 cup butternut squash cut into chunks shopping list
- 1 onion diced large shopping list
- 2 tbsp. canola oil shopping list
- 1 tsp. mustard seed, whole shopping list
- 2 one-inch sticks of cinnamon shopping list
- 4 cloves fresh garlic, minced shopping list
- 1 tbsp. fresh ginger, peeled and finely chopped shopping list
- 3 tbsp. curry powder shopping list
- 1 tsp. whole peppercorns shopping list
- 1 can unsweetened coconut milk shopping list
- 1 teaspoon salt shopping list
How to make it
- Heat oil in medium saucepan.
- Add mustard seed and let them pop.
- Add cinnamon sticks.
- Cook briefly to release their aromas.
- Add the onion and cook until golden brown.
- Add garlic and ginger, continue cooking 2-3 minutes more.
- Add chicken pieces, peppercorns and the Curry Masala and cook until brown, adding small quantities of water as necessary to keep the spices froom scorching.
- Add the vegetables, the coconut milk and 1/2 cup of water.
- Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick.
- Serve with rice
The Rating
Reviewed by 5 people-
If your picture is indeed the recipe I love that there is so much sauce. You need it for all that Naan bread! Love this, thanks!
auntybea
in Vernon loved it
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Love curry and especially love parsnips. Great post.
notyourmomma
in South St. Petersburg loved it
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