Coconut Hen Curry! – Jane’s Patisserie

A deliciously simple and easy weeknight dinner concept that I hold making many times – this coconut hen curry is SO GOOD!

I posted this recipe onto my instagram web page a number of weeks in the past and the quantity of requests I had for this recipe was insane. I knew it was scrumptious, and also you guys hold asking for an increasing number of savoury recipes, however this far surpassed what I believed would occur.

This recipe is an easy, throw collectively type of meal that I can’t cease making again and again. It seems to be prefer it has an extended record of substances, however the technique is way simpler than you suppose and it’s a cook dinner it in a single pan and also you’re off – no lengthy marinating course of or prolonged time of cooking.

Curry filling

The bottom of this curry is sort of versatile, and you may swap issues up should you want. I went for a base of utilizing coconut oil (to stay to the coconut curry theme) and since I really like cooking with it. You possibly can swap to different oils if you would like nevertheless, that is simply to assist cook dinner the substances actually.

I used hen breast that I had reduce into cubes – you should utilize hen thighs reduce up in the identical means, or you should utilize one thing else – you’ll be able to even use a meat substitute should you needed the curry to be vegetarian as an alternative.

An onion (purple or brown works), and two peppers sliced up turn into the greens within the curry. It doesn’t sound like loads, however I do serve the curry with broccoli normally as a result of I really like tenderstem broccoli. You possibly can add extra greens should you desire – simply fry them on the identical time to allow them to begin to soften

Spices and flavours

I went for fairly a mixture of spices ultimately as I’ve advanced this type of recipe over time I’ve been making it, and I’ve lastly discovered my private candy spot for the flavour profile. I’ll at all times say with one thing such because the spices, particularly in a savoury dish, it’s all about private desire. So, if you recognize you prefer it actually robust – add extra. And the identical goes the opposite means, if you would like a refined flavour, add half.

Ginger – you should utilize contemporary ginger, and grate it right down to a high-quality paste (about 1-2inch measurement piece), or you should utilize ginger puree that is available in a tube – each work nicely.

Crimson curry paste – I exploit the robust purple Thai curry pastes that always are available little pots. Any model works as folks have their private favourites – however I really like a powerful and barely spice one

Medium curry powder – this may be swapped for an everyday curry powder, or a sizzling curry powder, that is as much as you. Medium curry powder normally has a pleasant flavour that fits most style buds

Turmeric – this helps carry the great color to the curry in addition to an exquisite flavour profile

Coriander – I exploit floor coriander within the curry and it actually does assist. I do know so many individuals hate coriander, however floor coriander is completely different and as soon as cooked in it’s price utilizing even should you hate contemporary coriander.

I feel it’s against the law should you don’t use salt and pepper in your life – it helps with the flavour SO MUCH and it’s an exquisite factor. It helps carry the meals you might be cooking to life and is a staple in each meal of mine. Additionally, garlic – garlic is simply the most effective factor on the planet.

Curry base

You could possibly inform by now that I really like a coconut base to issues. I haven’t posted many savoury recipes, however by the way in which I speak on social media and my lentil chickpea curry, you’ll be able to see the indicators.

Don’t fear, I’ll add different recipes that don’t use coconut milk sooner or later, however this coconut hen curry was an absolute should. I exploit the tinned coconut milk that’s partly strong and water when it comes out – I have a tendency to make use of the full-fat one, however the low fats one can work (It is going to simply be thinner)

Hen inventory, just a little brown sugar and lime juice together with the coconut milk and spices and flavours talked about above make the BEST base sauce for this curry ever. It’s a warming, cosy, but in addition nonetheless mild curry that I simply can’t get sufficient of.

Making the curry

I begin by melting and heating the coconut oil into a big pan. I then add the sliced onion and begin to soften this, after which add the sliced peppers and do the identical. As soon as these have began to cook dinner down, you’ll be able to add the hen and begin to cook dinner this as nicely. I normally use fairly a excessive warmth so the veg and hen get a little bit of a color within the course of.

Add the moist spices/flavours of the garlic, ginger and curry paste, and stir in. Add the dry spices of the curry powder, turmeric, coriander, salt and pepper and stir by way of nicely permitting them to cook dinner barely to carry out the flavours once more.

Add the hen inventory and coconut milk and produce the combination to a simmer. This permits the entire flavours to mix, and lets the hen end cooking. I then add within the brown sugar and the lime juice – for flavour and thickening, and let all of it simmer till thickened and the hen is cooked by way of.

If you need it thicker, you’ll be able to dissolve one tablespoon of cornflour in just a little chilly water and stir this by way of to thicken the curry, however I personally don’t usually discover it wants it if you’re utilizing the complete fats substances like I do.

Serve & retailer

I normally make this curry once I wish to serve it as a result of it’s too scrumptious to not wish to, however you can also make it forward. This freezes very well for 3+ months. I let it cool absolutely, then portion into freezer proof containers after which freeze.

I usually serve the curry with coconut rice (as I’m obsessive about it) after which additionally some veg. Like talked about above, tenderstem broccoli is my favorite, but in addition a sprinkle of some chopped cashews and coriander – however there are not any guidelines with regards to serving one thing like this – you do you.  

Suggestions & Methods

A recipe like this will simply be tailored to flavours that you simply desire with extra of much less on the spices, or utilizing completely different greens or proteins for instance. 

This coconut hen curry is finest served contemporary, however does final within the fridge for 3 days and might be reheated. This curry can freeze for 3+ months. I normally portion it into servings, after which defrost what I would like!

• 2 tbsp coconut oil
• 1 onion (sliced)
• 2 peppers (sliced)
• 600 g hen breast (cubed)
• 4+ garlic cloves (finely chopped)
• 2 tbsp ginger paste (or contemporary ginger grated)
• 2 tbsp purple curry paste
• 1 tbsp medium curry powder
• 1 tbsp turmeric
• 1 tsp floor coriander
• salt and pepper
• 400 ml hen inventory
• 1 tin coconut milk (400ml)
• 2 tbsp brown sugar
• 2 tbsp lime juice

• Add the coconut oil to a medium-large pan and soften

• Add the sliced onion and fry for a few minutes to begin to soften

• Add the sliced peppers and fry for an additional couple of minutes

• Add the cubed hen, and start to fry and cook dinner by way of

• Add the garlic, ginger, and purple curry paste

• Add the curry powder, turmeric and floor coriander

• Season with salt and pepper to style, and fry and blend in and proceed to cook dinner the hen

• Add the hen inventory and coconut milk and produce the combination to a simmer

• Add the brown sugar, and lime juice, and proceed to simmer and thicken till the hen is cooked by way of

• Serve how you want – I exploit coconut rice, broccoli, some chopped cashews and coriander

A recipe like this will simply be tailored to flavours that you simply desire with extra of much less on the spices, or utilizing completely different greens or proteins for instance. 
This coconut hen curry is finest served contemporary, however does final within the fridge for 3 days and might be reheated.
This curry can freeze for 3+ months. I normally portion it into servings, after which defrost what I would like!

ENJOY!

Discover my different recipes on my Recipes Web page!

You could find me on:
Instagram
Fb
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this submit for the recipe.