Spicy Coconut Chicken Curry

Spicy Chicken Coconut Curry 1

Spicy Coconut Chicken Curry and Rice

Now that summer is here, I love nothing more than fresh tasting fruit and vegetables on my plate. Coconut is one of those fruits I always associate with hot sunny climates like the Caribbean. In fact, the coconut originated in India and in this culture it has always been a super food.

In ancient India, the coconut palm has been recognized as a top immune booster, antifungal, antibiotic, antiviral and antibacterial remedy for thousands of years. It is referred to as kalpa vriksha in Sanskrit which means ‘the tree that supplies all that is needed to live’. There are few people who understand how important the coconut could be to stabilising blood sugar, lowering cholesterol, healing and hydration. Thankfully, modern researchers have begun to understand the heath benefits this fruit has to offer.

Coconut is not only a healthy food to feed to your family but it’s great in many different dishes including curry. I have always loved the refreshing taste of coconut and I have, in the past, added coconut cream or yogurt to a curry. These ingredients are delicious but I also wanted to add desiccated coconut. So I thought about making a chicken curry with all fresh ingredients and adding it. So I did, and by the end of this meal, all the plates were clean. Plus a big thumbs up from my son, who is normally a very fussy eater, but loved the taste of summer in his dish as much as I do.

Serves 4

Equipment needed

Spicy Chicken Coconut Curry 2

Spicy Coconut Chicken Curry

  • Sharp knife
  • Chopping board
  • Slow cooker
  • Saucepan
  • Frying pan
  • Plastic brush
  • Stirring spoon
  • Teaspoon

Ingredients

  • Chicken x 500g
  • Onion x 1
  • Butternut squash x 1
  • Courgettes x 2
  • Carrots x 2
  • Garlic x 4 cloves
  • Desiccated coconut x 100g
  • Tumeric x 1 inch piece
  • Ginger x 1 inch piece
  • Chillies x 1 – 2
  • Cumin seeds x 1 – 2 tsp
  • Mustard seeds x 1 tsp
  • Coriander seeds x 1 tsp
  • Cinnamon stick x 1 tsp
  • Chicken stock x 300 mls
  • Green beans x 4 large handfuls
  • Coconut yogurt x 200 mls
  • Salt and pepper to taste

Method for the slow cooker

  • Start by peeling and chopping the onion.
  • Peel and cut the butternut squash into 2 centimetre pieces.
  • Then slice the courgette and slice the carrots.
  • Next peel and slice the garlic cloves.
  • Grate the tumeric, then peel the ginger and grate this too.
  • Put all of these ingredients into the slow cooker.
  • Add the desiccated coconut, cumin seeds, mustard seeds, coriander seeds and a cinnamon stick.
  • Slice the chillies in half and remove the seeds.
  • Then slice into thin strips and add to the slow cooker.
  • Pour in the chicken stock.
  • Put the slow cooker on a low heat for eight hours and a high heat for four hours.
  • Towards the end of the cooking time, cut the chicken breasts into 1 inch pieces.
  • Now put the frying pan on a high heat and add oil to the pan.
  • Spread the oil across the pan of the base.
  • Fry the chicken pieces in the oil.
  • When they start to turn golden brown, add to the slow cooker.
  • Finally, add in the green beans and the coconut yogurt.
  • At the end of the cooking time serve the coconut chicken curry with rice or quinoa.
  • Then enjoy.

Method for the hob

  • Start by peeling and chopping the onion.
  • Peel and cut the butternut squash into 2 centimetre pieces.
  • Then slice the courgette and slice the carrots.
  • Next peel and slice the garlic cloves.
  • Grate the tumeric, then peel the ginger and grate this too.
  • Slice the chillies in half and remove the seeds.
  • Then slice into thin strips.
  • Cut the chicken breasts into 1 inch pieces.
  • Put the large saucepan onto a high heat and add the oil.
  • Spread the oil across the base of the pan with the plastic brush.
  • Once the pan is hot, add the onion and fry for 2 minutes.
  • Add in the garlic and fry until the onions become translucent.
  • Now cook the chicken until it starts to turn golden brown.
  • When the chicken is cooked, add in the butternut squash, courgette and carrots.
  • Fry for a further few minutes and then sprinkle over desiccated coconut, cumin seeds, mustard seeds and coriander seeds.
  • Add the chillies, grated ginger and tumeric and fry for another minute or so.
  • Pour in the chicken stock and bring to the boil.
  • Turn the heat down and leave to simmer for 30 – 40 minutes.
  • Towards the end of the cooking process turn the heat back up.
  • Finally, add in the green beans and the coconut yogurt.
  • At the end of the cooking time serve the coconut chicken curry with rice or quinoa.
  • Then enjoy.
Spicy Chicken Coconut Curry 6

Spicy Coconut Chicken Curry

Spicy Coconut Chicken Curry is a very tasty dinner that my little family really enjoyed. There were clean plates all round when this dish was served. I have to be honest though, I did use leftover chicken from a roast we had a few weeks ago. It was sitting in my freezer so I decided to use it in a curry. That’s the beauty of this dish is you can use leftovers. Although, if you are going to freeze it, don’t use already cooked frozen chicken. I normally remove the sauce I want to freeze and then add the cooked chicken to the rest. However you decide to eat this dinner, as always, enjoy.

It was a first for me using desiccated coconut in a savoury dinner. Have you ever tried coconut in a savoury dish, if so did you like it and what was it like? Let me know in the comments below and please don’t forget to like and subscribe to my channel. Thank you. xxx