Can’t get enough of chicken? Me too! I love chicken in all forms; roasted, fried, baked, pan seared, with or without sauce, I could literally eat chicken every single day!
And what I find amazing about chicken is that it really takes on the flavour of what you are cooking it with, making this protein my number one choice of meat. With all the different spices, this creamy coconut chicken curry is so tasty.
I started this dish with a whole chicken that I cut into 8 pieces, the thighs, the drumsticks, the wings and the breasts. If you are not comfortable cutting up a whole chicken, you can ask your butcher to do it for you or you can use all thighs or all drumsticks.
I have kept the skin on the chicken but you can remove it if you prefer. I personally find that leaving the skin on, adds a lot of flavour to your dish.
- 1 whole chicken (cut into 8 pieces)
- 2 tbsp of flour
- 1 tsp of salt
- 1 tsp of paprika
- 1/4 cup of vegetable oil
- 1 medium onion (sliced)
- 2 cloves of garlic (minced)
- 1 tbsp of freshly grated ginger
- 2 yellow bell peppers (sliced)
- 1 tbsp of ground coriander
- 1 tbsp of curry powder
- 1 tsp of ground cumin
- 1 tsp of ground cinnamon
- 14 oz can of crushed tomatoes
- 1/2 cup of chicken broth
- 5 oz of coconut cream
- Salt and pepper to taste
- On a plate, mix the flour with the salt and paprika.
- Roll the chicken pieces in the flour mix to coat.
- In a large skillet, heat up 1/4 cup of vegetable oil.
- Fry the chicken pieces until browned on each side (about 5 minutes) and reserve on a plate.
- Add to the hot skillet, the onions and cook 5 minutes.
- Add in the garlic, yellow bell peppers, ginger, coriander, curry powder, cumin and cinnamon and cook for 3 minutes.
- Add in the chicken broth and can of crushed tomatoes.
- Bring to a gentle boil and add the chicken to the pan.
- Cover and simmer for about 50 minutes or until the chicken is fully cooked.