This is one of my favourite curries! Chicken, ginger, chilli, coriander, coconut and almonds flakes are simmered in coconut milk to give this dish an aromatic flavor you’ll really enjoy.
- 2 tbsp desiccated coconut
- 2 tbsp ground almonds
- 1 can coconut milk
- 1 1/2 tsp ground coriander
- 1/2 tsp chili powder (adjust to your taste)
- 1 to 1 1/2 tsp grated fresh ginger
- 3 garlic cloves, minced
- 2 tsp brown sugar (optional)
- 1/2 tsp salt
- 2 tbsp cooking oil
- 500g boneless, skinless chicken breasts, cubed (or tight fillet)
- 3 green cardamom pods
- 1 bay leaf
- 1-2 fresh red chilli, seeds removed and then chopped or 1/2 tsp red chilli flakes (adjust to your palate)
- 3-4 tbsp fresh cilantro, chopped
- 1/4 cup sliced almonds
- In a frying pan, roast the desiccated coconut and ground almonds, just until they become a shade darker (be careful not to burn it).
- In a large bowl, combine the coconut milk, coriander, chili powder, grated ginger, garlic, salt and brown sugar and the toasted coconut and almonds. Mix well.
- Heat the vegetable oil in a deep pan to medium. Add the chicken cubes, bay leaf and cardamom pods and stir-fry for 2-3 minutes until the chicken turns whitish.
- Pour in the coconut mixture and stir well to combine.
- When it begins to bubble (starts to boil), add in chilli, cilantro and sliced almonds.
- Cover and lower the heat to simmer and cook for about 10-15 minutes.
- Stir occasionally to ensure that the meat does not stick to the bottom of the pan.
- Uncover and cook for another 2-3 minutes until the sauce thickens a little.
- Garnish with more chopped cilantro and sliced almonds, if desired. Enjoy with rice!
Recipe adopted from Manila Spoon.