Anne: Light coconut curry chicken

In her own words:


This is one of my favourite ways to make chicken. It’s so simple and can be so diverse depending on how much coconut and curry powder you add to it. So if you feel like having it spicy — just add more curry, if you want some heat — throw in some chilli, if you want more of the coconut flavour — add more coconut. It’s really up to you. For today I’m making it light.

Starting with the chicken, let it cook in a good size pot so that all the pieces have their own space and are not stacked, alone with just a bit of salt, covered on medium heat. Once all the water evaporates, add a bit of cooking oil and fry.

while the chicken is cooking you can prepare the other ingredients: slice 2 tomatoes, slice half a green pepper, chop up about a cup of dhania an slice a mid-sized onion
while the chicken is cooking you can prepare the other ingredients: slice 2 tomatoes, slice half a green pepper, chop up about a cup of dhania an slice a mid-sized onion

Remember to continue to stir and turn the chicken, it’s easy to get lost in the chopping.   

the chicken is ready when it has browned nicely on all sides like this
the chicken is ready when it has browned nicely on all sides like this
then drain the excess oil and leave just enough for stewing, aabout a couple of tablespoons
then drain the excess oil and leave just enough for stewing, aabout a couple of tablespoons
next, put it back on the fire and add the tomatoes and green peppers, stir and cover
next, put it back on the fire and add the tomatoes and green peppers, stir and cover
once the tomatoes break down add the onions, stir and cover
once the tomatoes break down add the onions, stir and cover

As it continues to cook, you can start preparing the coconut curry mix…

half fill a cup or mug with water and add half a teaspoon of curry powder,  half a teaspoon of garam masala, a pinch of chilli flakes, quarter teaspoon of paprika and 5 teaspoons of coconut cream powder
half fill a cup or mug with water and add half a teaspoon of curry powder, half a teaspoon of garam masala, a pinch of chilli flakes, quarter teaspoon of paprika and 5 teaspoons of coconut cream powder

This is where you can have fun making this dish fit whatever you have a taste for. The cream powder is what I had at the time but feel free to use homemade coconut milk or a store bought coconut cream or your choice. You can even substitute the water with coconut milk all together. Today I wanted something light.

things in the pot are coming along nicely at this point. The onions are already softening...
things in the pot are coming along nicely at this point. The onions are already softening…
stir up the flavour mix and pour it in!
stir up the flavour mix and pour it in!
bring it up to a boil and let it bubble for about 5 minutes on low heat
bring it up to a boil and let it bubble for about 5 minutes on low heat
then add the dhania and stir it in
then add the dhania and stir it in
and it's ready to serve!
and it’s ready to serve!
I served it with chapati and cabbage
I served it with chapati and cabbage

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Esther’s Rating: ★★★★★★★★☆☆


Thank you so much Anne!

Her friend Esther was kind enough to give us a rating. I was tempted to give the rating myself. It really is an excellent home cooked meal, no fuss, just flavour. Plus the ability to just vary the amount of curry, chilli and coconut to make it your own is a bonus! You could make this twice a week for a month and make it different every time.

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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