Name: Spiced coconut chicken curry
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon fenugreek seeds; 1 tablespoon curry leaves; 2 small brown onions, diced; 750 g free-range, corn-fed chicken breasts, cut into chunks; 250 ml White Chicken Stock; 12 dried bird’s-eye chillies; 1 teaspoon ground turmeric; ¼ cup coriander leaves; sea salt; 100 ml coconut oil; 10 cloves garlic, chopped; 2 teaspoons cumin seeds; 1 teaspoon black peppercorns; 500 g freshly grated coconut; 6 red shallots, peeled

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This hot-and-sour curry is deliciously rich and quick and simple to make — it can also be made ahead of time and reheated gently. Serve it with steamed rice and pappadams or Parathas.

Ingredients

12 dried bird’s-eye chillies
1 tablespoon coriander seeds
2 teaspoons

Main course
Spicy
Gluten-free

Method

Dry-roast chillies, coriander and cumin seeds and peppercorns over gentle heat until fragrant and lightly coloured, then tip onto a plate.
Dry-roast coconut and turmeric over gentle heat, tossing frequently to prevent browning, and add to roasted spices.
Fry shallots in a little coconut oil in the same pan, then add to plate too.
Blend all t

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Ingredients

Method

Part of