Chicken and Coconut Curry by Tom Kerridge14.11.2018
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A rich and indulgent curry, a recipe from Tom Kerridge’s Dopamine Diet.
Image courtesy of Cristian Barnett
- vegetable oil, for cooking
- 1kg minced free-range chicken thigh meat
- 2 onions, finely chopped
- 8 garlic gloves, grated
- 4cm piece ginger, grated
- 2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground tumeric
- 1 tsp ground cumin
- tsp ground cinnamon
- 1 tsp chilli powder
- 400ml tin coconut milk
- 1/2 x 400g tin chopped tomatoes
- 50g desiccated coconut, toasted in a frying pan until golden and fragrant
- 2 hot green chillies, thinly sliced juice of 1 lemon
- 6 tbsp chopped fresh coriander leaves and tender stems
- 4 tbsp chopped pickled green chillies
- Heat a large pan over a medium-high heat, pour in a little oil, then add the chicken. Cook, stirring frequently, until it is almost dry, lightly browned and crumbly. This will take at least 20 - 25 minutes. Tip the mince into a colander and leave to drain.
- Return the pan to the heat and pour in a little more oil. Add the onions and and cook over a medium heat for 10 - 15 minutes until softened and starting to colour. Add the garlic and cook, stirring, for a further 4 - 5 minutes until the onions are golden. Add the grated ginger, salt, ground ginger, turmeric, cumin, cinnamon and chilli powder. Stir together and cook for 2 - 3 minutes until very fragrant.
- Return the chicken mince to the pan, pour in the coconut milk and stir in the chopped tomatoes. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes, until the sauce has thickened slightly (don't worry if it looks split).
- Stir in the toasted coconut and fresh chillies and cook for 3 - 4 minutes, until the curry thickens. Season with lemon juice, salt and pepper then stir in the chopped coriander and pickled chillies. Serve in warm bowls.