zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Coconut chilli chicken

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Coconut chilli chicken

    • Gluten Free
    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 35 minutes
    • Total time: 55 minutes, plus marinating

    Serves: 12-15

    Ingredients

    2kg boneless British chicken thighs, diced
    300g whole yogurt
    100g desiccated coconut
    120ml sunflower oil
    12 green cardamom pods, seeds removed and ground
    1 cinnamon stick
    1 tsp ground cloves
    4 shallots, thinly sliced
    2 tbsp freshly grated ginger, plus extra, cut into matchsticks, to serve
    2 tbsp crushed garlic
    4 tsp ground turmeric
    2 tsp cayenne pepper
    1½ tbsp smoked paprika
    2 plum tomatoes, chopped
    8 green chillies, quartered lengthways and deseeded
    400ml can coconut milk
    lemon juice, to taste
    handful coriander leaves 

    Method

    1. Mix the chicken with the yogurt; leave to marinate for 20 minutes. Meanwhile, put the desiccated coconut and 125ml water in a blender; whizz to a smooth paste. Add 125ml more water, blend again and set aside.

    2. In a large frying pan or casserole, heat the oil. Add the cardamom, cinnamon, cloves and shallots and cook over a low heat until pale gold. Add the grated ginger, garlic, turmeric, cayenne and paprika. Cook for 1 minute, then add the tomatoes and chillies; cook for another minute, then add the coconut paste. Simmer for about 5 minutes, then add the marinated chicken. Simmer for 15-20 minutes more.

    3. Add the coconut milk and simmer for a few more minutes. Season with salt and add a squeeze of lemon juice to taste. Serve scattered with the coriander and ginger matchsticks, plus flatbreads and raita if liked.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary