Coconut Hen Curry

This Coconut Hen Curry proves you don’t want a protracted listing of spices or a jar of curry paste to make a really Indian-tasting curry – simply 3 easy spices and little or no effort. Tastes like a coconut-y Rogan Josh! I really like that it’s created from scratch quite than utilizing a jar of paste.

That is only a Coconut Hen Curry recipe that’s fast, simple and fabulous. It’s not the primary coconut curry I’ve shared, and positively gained’t be the final. Some variations are extra concerned, with longer spice lists, longer cooking occasions, or marinating time.

This one is none of that – nevertheless it nonetheless tastes like an actual Indian curry. Think about it a dialled up model of the western-style Hen Curry from the 80’s which is able to all the time have a spot in my life!

It’s primarily based on a Lentil Curry I shared years in the past, a streamlined tackle Indian Dal with that very same irresistible curry flavour however far much less effort, utilizing simply a few spices. This model makes use of three – curry powder, turmeric, and cumin – and my pals say it tastes like a creamy, coconut-y tackle Rogan Josh that’s real-Indian-flavoured sufficient to maintain the grown ups completely happy however gentle sufficient for the youngsters. All people’s completely happy!

Substances in Coconut Hen Curry

Right here’s what it’s essential make this Coconut Hen Curry.

Contemporary ginger and garlic – This recipe requires 1 1/2 tablespoons of every. I do know that’s lots! However this the spine to getting tasty flavour utilizing so few spices on this curry sauce. Each the ginger and garlic are grated so that you’ll make fast work of making ready them – no must finely mince with a knife!
Boneless hen thighs – Stays juicier than breast so it’s my most popular reduce. If utilizing breast, add it in for the final 5 minutes of the simmering time to forestall it from overcooking and drying out.
Curry powder – Simply common Western-style curry powder you get from grocery shops, like Clives of Indian and Keens. Whereas I discover they’re slightly plain utilized by themselves, when pimped up with different spices and recent garlic and ginger, it’s a great shortcut to flavour!
Turmeric and cumin – Additional spices to provide the sauce flavour a lift. Turmeric additionally provides the sauce a beautiful heat yellow glow.
Coconut CREAM quite than milk – For a richer, fuller-bodied sauce with higher coconut flavour that thickens quicker than utilizing coconut milk. Recipe shortcut. 🙂 (Enjoyable truth: Coconut cream solely has ~15% extra energy and fats than coconut milk, so the calorie trade-off is modest. They’re additionally the identical value.)

High quality observe: Use a superb coconut cream – the very best ones are 100% coconut and naturally thick (like Ayam), whereas cheaper variations (as little as 75% coconut) are diluted with water and thickeners.
Coconut oil or different oil – Additionally for flavour causes, I take advantage of coconut oil quite than a flavourless vegetable oil, although you’ll be able to actually use any cooking oil, butter, or ghee. Make sure to use virgin or unrefined coconut oil which has coconut flavour, bought in jars because it’s agency like butter at room temperature, melts with warmth. Refined coconut oil, which is often in liquid type, has had the coconut flavour eliminated.
Tomato paste – This helps thicken the sauce, provides color and a contact of flavour too.
Hen inventory/broth – The liquid for simmering. I did attempt with water, however for a speedy recipe, I couldn’t get sufficient flavour within the sauce. See tip beneath on price financial savings utilizing hen powder as an alternative.
Onion – Use one massive onion or two smaller ones. It’s a part of the flavour base.
Chickpeas – I take advantage of this to fill the curry out simply by cracking the lid of a can! Different concepts – potato (see beneath), lentils.

Different add-in SUGGESTIONS

I intentionally made this curry very saucy for nice rice soakage, so there’s adequate sauce for extra add-ins when you’d like to include greens and/or bulk the curry out to serve extra. Listed below are some concepts.

Potato – Minimize into cubes so that they cook dinner by means of within the 13 minute sauce simmer time. Add along with or change the chickpeas
Leafy greens – Like child spinach, torn items of kale, frozen spinach. Stir them in on the finish.
Frozen peas – I remorse not including these now, I held off as a result of it could look so much like the retro Hen Curry! Add them in at the start of the simmer time.
Different diced greens – Zucchini, capsicum/bell peppers, carrots and many others. Sauté after the onion.
Lentils – Add a can of lentils, or use dried break up lentils and simmer for slightly longer till they’re cooked by means of.

💰 Price saving tip of the day

Utilizing hen bouillon powder quite than liquid inventory or broth saves some huge cash – 75c versus $4.50 per litre (confession: I by no means purchase full value!). Nonetheless, not all hen powders are created equal! The one ones I take advantage of rather than liquid hen inventory are Chinese language hen powders – Knorrs and Lee Kum Kee. I discover these have a cleaner hen flavour than Western manufacturers which style extra synthetic. You will get these at massive grocery shops in metropolitan areas of Australia (Coles, Woolworths) in addition to Asian shops.

To make use of: dissolve 1 1/2 teaspoon of powder per 250ml (1 cup) boiling water (directions say 1 teaspoon however I discover I would like slightly extra). So that you’ll want 2 1/4 teaspoons to make the 1 1/2 cups you want for this recipe.

Chinese Chicken Powders — These are the one hen powders I take advantage of to make liquid hen inventory for cooking. However I don’t use them for clear-broth soups the place the broth flavour depends on a superb inventory, like Hen Noodle Soup, Wonton Soup and many others. For these, I persist with retailer purchased liquid hen inventory or broth, or selfmade.

The best way to make Coconut Hen Curry

To assist the sauce thicken quicker, the liquid is lowered in two phases – first the hen inventory, then the coconut cream. It shaves near 10 minutes off the simmer time!

Grate the ginger and garlic utilizing a microplane. Not solely is it faster than mincing with a knife, grating is a a particular step right here as we wish it “paste-like” which is the way it’s historically ready for Indian curries.
Sauté – Soften the coconut oil in a pot then sauté the onion first to provide it a head begin. Then cook dinner the ginger and garlic for 30 seconds – maintain it transferring so it doesn’t stick with the bottom (if it does, scrape). Subsequent add the spices and stir for 15 seconds. If it begins to stay to the bottom of pot, add a splash of water then wait till the water evaporates earlier than including the hen.

Coat hen – Subsequent, stir within the tomato paste then stir within the hen to coat it in all of the tasty flavours. The hen doesn’t get cooked throughout this step, it will get cooked within the sauce.
Cut back inventory 5 minutes – Add the hen inventory and simmer quickly for five minutes to provide it a head begin decreasing.

Simmer 8 minutes – Add the coconut cream, chickpeas and salt. Simmer quickly for 8 minutes, stirring from time to time. The sauce will thicken a bit however will nonetheless appear slightly on the skinny facet – it would thicken extra with a quick 5 minutes relaxation to take a few of the blazing scorching warmth out of the pot earlier than you serve it.
Prepared! Ladle over basmati rice, being beneficiant with the sauce (I made numerous it particularly!). Dollop with slightly yogurt, sprinkle with coriander leaves then get caught in.

What to serve with this Coconut Hen Curry

Serve over basmati rice, or different rice of selection (white, jasmine, brown). For a low carb possibility, attempt cauliflower rice (don’t knock it till you’ve tried it!). It’s additionally pictured with selfmade naan which actually is simpler to make than you assume. Sure, it makes use of yeast, nevertheless it’s a no-knead dough. In any other case, I typically attain for this straightforward No-Yeast Flatbread, an excellent all-rounder for every part from gyros wraps to dipping into tzatziki and curries.

I’ve additionally added a drizzle of yogurt (simply skinny it with water) and some recent coriander leaves – the yogurt provides a cooling tang that balances the richness, whereas the coriander brings a success of recent, herby brightness. Easy however works actually nice for nearly any curry.

Brushing melted garlic butter on a freshly cooked naan — Selfmade Naan – a lot simpler to make than you assume!

Overhead photo of Cucumber Salad with Lemon Mint Yogurt Dressing — Selfmade Naan – a lot simpler to make than you assume!

As for a facet salad, a Minted Yogurt Cucumber Salad is my favorite one for Indian evening. Cooling, refreshing and fast to make.

Hope you take pleasure in! – Nagi x

Coconut Hen Curry – Fast, Simple, Fabulous