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Coconut Chicken Curry

Coconut Chicken Curry

Print Recipe
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 4 chicken thigh boneless
  • 1 tsp cumin
  • 1 tsp paprika powder
  • 1 tsp garlic powder
  • rapeseed oil
  • 0.5 yellow onion thinly sliced
  • 1 shallot thinly sliced
  • 1 tbsp ginger grated
  • 2 cloves of garlic grated
  • 2 tbsp tomato paste
  • 0.5 tbsp curry powder
  • 0.5 tbsp garam masala
  • 2 dl coconut milk
  • 2 dl milk
  • salt to taste
  • black pepper to taste

Instructions

  • Cut chicken thigh into bite size pieces and season with cumin, paprika powder, garlic powder, salt and black pepper.
  • Thinly slice yellow onion and shallot, and grate ginger and garlic.
  • Heat some rapeseed oil in a hot skillet.
  • Add the chicken and cook for about 3 min on each sides.
  • Remove the chicken from the skillet, lower the heat to medium and add yellow onion, shallot, ginger and garlic. Sauté for about 5 min.
  • Add tomato paste, curry and garam masala and sauté for 2 min.
  • Pour in the coconut milk and milk and stir.
  • Add the chicken, cover with a lid, let come to a simmer and let cook until the chicken is cooked through.
  • Season with salt and black pepper.
  • Serve with rice.