Michael Weldon's coconut and coriander chicken curry

Michael Weldon's coconut and coriander chicken curry is a heart-warming dish loaded with spices and herbs.

4

10m

30m

Ingredients

  • 2 tbs garam masala
  • 1/4 cup (20g) desiccated coconut
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 30g-piece ginger, peeled, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1 red birdseye chilli, coarsely chopped (optional)
  • 1/2 bunch coriander, roots and stems chopped, leaves reserved
  • Pinch of sea salt flakes
  • 1/3 cup (80ml) sunflower oil
  • 1 brown onion, coarsely chopped
  • 250g Greek-style yoghurt
  • 1kg chicken drumsticks
  • 1/2 bunch curry leaves
  • 150g pkt snow peas, trimmed
  • Greek-style yoghurt, extra, to serve
  • Steamed rice, to serve

Method

STEP 1

In a large bowl or jug combine the garam masala, coconut, cumin, paprika, ginger, garlic and chilli, if using. Add the coriander stems, salt and ¼ cup (60ml) oil. Add half the onion and use a stick blender to carefully blend until smooth. (Alternatively, place ingredients in a food processor and process until smooth, or use a mortar and pestle to grind ingredients until a smooth paste forms.)

STEP 2

Heat the remaining oil in a large frying pan over medium heat. Add the curry paste and cook for 2-3 mins or until aromatic. Add the remaining onion, 2 cups (500ml) water and the yoghurt. Stir to combine. Bring to the boil. Add the chicken and half the curry leaves. Reduce heat and simmer for 25 mins or until the mixture thickens and the chicken is cooked through.

STEP 3

Add the snow peas to the chicken mixture and cook for 1 min or until tender-crisp. Transfer the chicken mixture to a serving platter. Top with extra yoghurt and sprinkle with the remaining curry leaves and reserved coriander leaves. Serve with rice.

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