Coconut Chicken Curry – 5 Ingredient Indian

Step 1: Prepare the Onions

Roughly chop two large onions. You can finely chop them if preferred.

Step 2: Sauté Onions

Heat 2-3 tablespoons of oil in a pan over medium heat. Add the chopped onions and cook for 6-8 minutes until softened and lightly browned.

Step 3: Prepare the Ginger

While the onions are cooking, peel and grate one large piece of ginger.

Step 4: Prepare the Chicken

Clean 8 chicken thighs on the bone, trimming any excess fat. Keep the bone for extra flavor.

Step 5: Add Ginger and Chicken

After the onions have cooked for about 10 minutes and are nicely browned, add the grated ginger and cook for 1 minute. Move the onions and ginger to one side of the pan. Place the chicken thighs in the pan on high heat to get some color on them for about 5 minutes.

Step 6: Season the Chicken

Add 1 teaspoon of salt and 1 teaspoon of chili powder (optional) over the chicken. Then add 2 tablespoons of curry powder.

Step 7: Combine and Simmer

Mix all ingredients well, ensuring the chicken is coated with the spices and onions. Pour in 400ml of coconut milk and 100ml of water. Stir to combine, making sure the chicken pieces are submerged in the liquid.

Step 8: Cook the Curry

Cover the pan and cook on low heat for 40 minutes, or until the chicken is tender and falling off the bone. The chicken should be very well cooked.

Step 9: Serve

Once cooked, serve the coconut chicken curry hot with a bowl of rice.

• Using chicken on the bone is essential for maximum flavor in this curry.

• Adjust chili powder to your taste preference.

• This curry is best served with a bowl of rice.

• For a non-5-ingredient version, you could add fresh curry leaves or red chilies for extra flavor.