Coconut Hen Curry

This Coconut Hen Curry proves you don’t want a protracted checklist 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 comprised of scratch fairly 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 received’t be the final. Some variations are extra concerned, with longer spice lists, longer cooking instances, or marinating time.

This one is none of that – however it nonetheless tastes like an actual Indian curry. It’s based mostly 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 buddies say it tastes like a creamy, coconut-y tackle Rogan Josh that’s real-Indian-flavoured sufficient to maintain the grown ups blissful however delicate sufficient for the youngsters. All people’s blissful!

💰 Value saving tip of the day

Utilizing hen bouillon powder fairly than liquid inventory or broth saves some huge cash – 75c versus $4.50 per litre. Nonetheless, not all hen powders are created equal! The one ones I take advantage of instead of 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 giant grocery shops in metropolitan areas of Australia (Coles, Woolworths) in addition to Asian shops.

To make use of: dissolve 1 1/4 teaspoon of powder per 250ml (1 cup) boiling water (directions say 1 teaspoon however I discover I would like a little bit extra). So that you’ll want 1 3/4 teaspoons heaped 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 very good inventory, like Hen Noodle Soup, Wonton Soup and so on. For these, I keep on with retailer purchased liquid hen inventory or broth, or home made.

Substances in Coconut Hen Curry

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

Recent ginger and garlic – This recipe requires 1 1/2 tablespoons of every. I do know that’s loads! However this the spine to getting tasty flavour utilizing so few spices on this curry sauce.
Boneless hen thighs – Stays juicier than breast so it’s my most well-liked lower. 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 a little bit 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 fairly than milk – For a richer, fuller-bodied sauce with higher coconut flavour that thickens sooner 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 notice: Use a very good coconut cream – the perfect 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 fairly than a flavourless vegetable oil, although you’ll be able to actually use any cooking oil, butter, or ghee. Remember 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 thickens 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 notice above on value saving utilizing hen powder.
Onion – Use one giant 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 under), 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 should you’d like to include greens and/or bulk the curry out to serve extra. Listed here are some concepts.

Potato – Minimize into cubes in order that they cook dinner via 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 first of the simmer time.
Different diced greens – Zucchini, capsicum/bell peppers, carrots and so on. Sauté after the onion.
Lentils – Add a can of lentils, or use dried break up lentils and simmer for a little bit longer till they’re cooked via.

The way to make Coconut Hen Curry

To assist the sauce thicken sooner, 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 selected step right here as we would like 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 – preserve it shifting so it doesn’t keep on 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 now and again. The sauce will thicken a bit however will nonetheless appear a little bit on the skinny aspect – it would thicken extra with a short 5 minutes relaxation to take a few of the blazing sizzling warmth out of the pot earlier than you serve it.
Prepared! Ladle over basmati rice, being beneficiant with the sauce (I made lots of it particularly!). Dollop with a little bit 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 alternative (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 home made naan which actually is simpler to make than you assume. Sure, it makes use of yeast, however it’s a no-knead dough. In any other case, I usually attain for this straightforward No-Yeast Flatbread, an amazing all-rounder for all the pieces 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 almost 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 aspect 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