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    Coconut chilli chicken

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    Coconut chilli chicken

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

    Serves: 12-15


    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 


    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.

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


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