This is probably the most delicious curry that I have ever eaten. The coconut oil makes the chicken incredibly tender and the spices and coconut give it a wonderful depth of flavor.
- 6 to 8 chicken thighs (ca. 700 grams), bones removed
- one yellow onion, sliced
- 2 tablespoons + 1 teaspoon of coconut oil
- ca. 50 grams of fresh ginger, peeled and grated to a paste
- 1 teaspoon of sea salt
- Freshly ground pepper (approximately 1 teaspoon)
- 3 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1/2 teaspoon of ground cloves
- 1 teaspoon of smoked paprika (hot)
- 1 teaspoon of smoked paprika (sweet)
- 2 teaspoons of ground turmeric
- 4 cardamom pods
- 175 ml of chicken stock
- 15 grams of desiccated coconut
- 500 ml of coconut milk
- Freshly ground pepper, salt (to taste)
- For the garnish (optional): 1 spring onion (sliced), 1 red chili (sliced), 1 tablespoon of roasted chopped cashew nuts, fresh cilantro (coriander) leaves
- Place the chicken thighs and the onion in a large bowl or container. Add 2 tablespoons of coconut oil and the grated ginger, and finally 1/2 teaspoon of salt and the pepper.
- Mix well with your hands. Make sure the chicken thighs are fully covered in the oil and ginger paste.
- Put a cling film or lid on top and let marinate in the fridge overnight.
- Before cooking, separate the chicken from the onions and set the onions aside.
- Heat up one teaspoon of coconut oil in a large deep pan over medium to high heat. Sear the chicken for approximately 3 minutes on both sides until nicely brown/golden.
- Take the chicken out of the pan and set aside.
- Reduce the heat to medium and fry the onion for ca. 1 minute in the same pan, then add the spices.
- Give the mixture a good stir and let fry for another minute, then deglaze with the chicken stock. Simmer for around 1 minute.
- Stir in the coconut milk to the mixture, add another 1/2 teaspoon of salt and bring to a simmer.
- Once simmering, stir in the desiccated coconut and add the chicken thighs (including any juices of the chicken).
- Make sure the chicken thighs are covered by the liquid. Let it simmer for 25 minutes without cover, giving it a gentle stir every now and then.
- Serve with basmati rice either on the side or place the chicken on top of a bed of rice. Pour the sauce over the chicken and decorate with a sprinkle of chopped cashew nuts, spring onion and chili slices and some coriander leaves.