Quick Coconut Curry Chicken
by Chef Ana Pozo · Inspired With A Twist
Ingredients
- chicken thighs and drumsticks, cut into small pieces, skin off bone in. (I used about 3 lbs)
- olive oil or canola
- full fat coconut milk
- 1-2 star anise
- can of diced tomato (or tomato sauce)
- can of tomato Paste
- fresh ginger, grated (you’ll need enough to season the chicken and add to the sauce)
- chicken broth (about 1-2 cups)
- sliced onion, (half)
- garlic cloves, minced (you’ll need enough to season the chicken and add to the sauce)
- garam masala
- ground tumeric
- ground cumin
- ground coriander
- curry powder
- curry leaves
- smoked paprika
- S + P
- cayenne pepper
- naan, for serving
- rice, for serving
- basil, for serving
Instructions
- Season the chicken with the turmeric, olive oil, S + P. Let sit 5 minutes.
- Heat your oil in a dutch oven over medium-high heat and sear the chicken on all sides until golden (about 2-3 minutes). Remove from the pan add some more oil. Stir in the onion, ginger, and garlic—cook that until fragrant- around 2-3 min. Add the, curry leaves and Star Anise and continue cooking for another 5 min on medium.
- After 5 min, stir in the tomato paste all over the pan (I used half the can) then add the can of diced tomatoes along with the coconut milk. Stir and add the chicken along with the broth back to the pan.
- Now it’s time for my favorite part; Add the spices. I start with a 1 tsp of each. Remember, I don’t measure, If I don’t taste enough of something, I add a little more of that. Use your sense of taste, smell and sight—let it cook for 30 minutes on medium-low until the chicken is cooked through.
- While the chicken is cooking make the Rice.
- Serve with rice, naan, basil + cilantro and lime.
- Enjoy!