Lyndey Milan's Chicken Coconut Curry Recipe
This curry, whilst still light in the spectrum of Indian curries, is medium spiced, complex and fragrant. For this dish an aromatic white with depth, texture and balanced acidity is needed to stand up to the complexity of the flavours but not dominate the chicken. Pinot Gris is a solid choice. The variety has clean layers of tropical and stone fruits that will accompany the spices, fresh acidity that will clean up the coconut milk, and a textured mouthfeel that will highlight the lighter elements in the dish.
Like any curry, the flavours in this recipe develop if you cook it a few hours, or even the day before eating. If preferred, replace some of the coconut milk with chicken stock for a lighter finish.
- 1 tbsp (20ml) extra virgin oil
- 800g chicken thigh fillets, cut into 3cm pieces
- 2–3 birds eye chillies (to taste), finely sliced
- 3cm piece fresh ginger finely chopped
- 5 cloves garlic, finely chopped
- 2 tsp cumin seeds
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp turmeric
- Pinch ground cloves
- Pinch ground cinnamon
- Pinch ground cardamom
- 400ml can coconut milk
- Paratha or naan bread, to serve
- Coriander sprigs, to serve
- Place a large heavy based saucepan over low heat. Add oil, then chicken pieces and cook, stirring frequently until golden, but not cooked through.
- Add two of the chillies, ginger, garlic, cumin seeds, coriander, garam masala, turmeric, cloves, cinnamon and cardamom and cook for 5 minutes more or until aromatic.
- Add coconut milk, bring to the boil and simmer for 10 minutes or until chicken is cooked through. Season to taste with salt and pepper.
- Serve with extra chillies, paratha and coriander sprigs.