Chicken Curry with Spicy Coconut

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  • 1 kg skinless chicken thigh
  • 2 diced onions
  • 400 ml coconut cream
  • 1/4 cup of oil

Spice mix

  • 3 kaffir lime leaves
  • 1 teaspoon of peppercorns
  • 7 whole teeth
  • 2 teaspoons coriander seeds
  • 7 (pods) cardamom
  • 1 teaspoon of cumin seeds
  • 2 teaspoons ground lemongrass stalk
  • 2 anise stars
  • 2 teaspoons ground turmeric


  1. Dry roast the spices until a dark brown color is obtained.

  2. Transfer to a mortar and pestle and grind to a fine powder.

  3. Fry drumsticks in small batches. Drain on absorbent paper. Discard anything but a little of the oil.

  4. Add the onion and spice mixture to the pan and cook for 5 minutes.

  5. Add the coconut cream, lower the heat to very low and cook for another 5 minutes.

  6. Pour the sauce over the chicken into an ovenproof container. Cover and cook at 200 ° C for 30 minutes.

  7. Uncover, stir and cook another 30 minutes.

  8. Stir and serve on a bed of rice.


I'm a fan of chili peppers: if you're like me, you might want to add some additional chili peppers to the plate, but be careful… try it as if it were the first. For step-by-step instructions, see the forum discussion for this recipe.


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