Coconut Chicken Curry – 5 Ingredient Indian

Step 1: Prepare Onions

Roughly chop two medium onions.

Step 2: Heat Oil

Heat 2 to 3 tablespoons of oil in a hot pan.

Step 3: Sauté Onions

Add the chopped onions to the hot oil and sauté on medium heat for 6-8 minutes, or until they are nicely golden brown.

Step 4: Prepare Ginger

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

Step 5: Clean Chicken

Clean and trim any excess fat from 8 bone-in chicken thighs.

Step 6: Add Ginger

Add the grated ginger to the sautéed onions and cook for another minute, stirring well.

Step 7: Sear Chicken

Move the onions and ginger to one side of the pan. Add the chicken thighs to the empty side of the pan and cook on high heat for 5 minutes to get some color on them.

Step 8: Season with Salt and Chili Powder

Sprinkle 1 teaspoon of salt over the chicken and onions. Add 1 teaspoon of chili powder (optional, to taste).

Step 9: Add Curry Powder

Add 2 tablespoons of curry powder to the pan.

Step 10: Mix and Coat

Give everything a good mix, ensuring the chicken is well coated with the spices and continues to brown slightly.

Step 11: Add Coconut Milk and Water

Pour in 1 can (400ml) of coconut milk and 100ml of water. Stir to combine all ingredients.

Step 12: Simmer Curry

Cover the pan and cook on low heat for 35-40 minutes, or until the chicken is cooked through and tender. Ensure the chicken pieces are mostly submerged in the liquid.

Step 13: Check Doneness

After 40 minutes, uncover the pan and check the chicken. It should be very tender and easily fall apart.

Step 14: Serve

Serve the hot coconut chicken curry with a bowl of rice.

• Using bone-in chicken thighs is crucial for extracting maximum flavor in this curry.

• Adjust the amount of chili powder to suit your preferred spice level.

• Ensure the chicken pieces are mostly submerged in the liquid for even cooking.