Coconut Chicken Curry & Basmati Rice

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.


Chef Kapil Gaur


500 g (1 lb) Chicken Pieces, boneless, skinless

15 mL (1 Tbsp) Ginger, fresh, minced

15 mL (1 Tbsp) Garlic Clove, minced

1 Green Chili, fresh, finely chopped

125 mL (1/2 cup) Cilantro, fresh, chopped (divided)

15 mL (1 Tbsp) Lemon Juice

2 mL (1/2 tsp) Salt (or to taste)

2 mL (1/2 tsp) Black Pepper (to taste)

5 mL (1 tsp) Turmeric, ground

15 mL (1 Tbsp) Curry Powder

15 mL (1 Tbsp) Red Chili Powder

30 mL (2 Tbsp) Canola or Olive Oil

½ Cinnamon Stick

1 Bay Leaf

7 mL (1 ½ tsp) Cumin Seeds

1 small Onion, chopped

30 mL (2 Tbsp) Tomato Paste

125 mL (1/2 cup) Coconut Cream


  1. Cut chicken into bite size pieces.
  2. Marinate chicken: Combine ginger, garlic, green chilies, cilantro (1/2), lemon juice, salt, pepper, turmeric, curry powder, chili powder. Add chicken and toss to coat. Cover and refrigerate for 12 hours or more.
  3. In a large sauté pan, heat oil, add the cinnamon sticks, bay leaf and cumin seeds and cook for 30 seconds. Add onion and cook until golden brown.
  4. Add the marinated chicken and cook for 15 minutes.
  5. Add the tomato paste and cook another 10 minutes or until the mixture is well combined.
  6. Add coconut cream and simmer on low for 15 minutes.
  7. Serve with Basmati Rice, Nan Bread or other side(s) as desired. Garnish with fresh chopped cilantro.
  8. Makes 5 portions.

OPTIONAL add cooked chickpeas.