Quick Coconut Curry Chicken

Perfect weeknight meal

Here is another quick and tasty meal that lets good spices and seasonings do all the heavy lifting for you 🙌

Coconut curry pleases such a wide range of people because of the sweetness from the coconut and the warming spices which don’t have to be spicy.

If you want to make it spicy add some fresh chili into the mix during cooking but the main goal here is to really taste the warming spices in the curry blend balanced with coconut milk and an umami-acid rounding from tomato.

This recipe is simple and quick which means it’s perfect for quick weeknight meals.

Recipe

You’ll need

2lbs boneless chicken thighs

1 can of full fat coconut milk

1 cup of canned chopped tomatoes (or tomato sauce)

1/2 cup golden raisins

Cilantro and lime wedges, for garnish

Spices & Seasonings (see note below)

Note: I’m using my Craken spices and seasonings in this recipe. These do all the heavy flavor-lifting for you. Feel free to adapt. If using store bought spices you’ll probably want to double the curry powder.

The Craken Curry spice blend is a vadouvan style curry. Used in Southern French cooking, this curry blend is full of warm aromatics that I source straight from the markets in North Africa and then blend to order. This is one of my favourite curry blends of all time because it’s all about the warming spices, not chili heat.

Craken Curry is also wonderful on fish like cod, halibut, flounder, as well as pork or beef ribs; today we are using with chicken.

Method:

1. Season thighs with 1 tsp Craken Bird seasoning, 2 tsp sea salt, 1/2 tsp Craken Pepe—or more to taste.

2. Brown the chicken thighs skin side down in dutch oven thats been preheated over medium-high heat. I don’t like to add extra fat, rather let the skin render and use the natural fat from the chicken.

3. Move thighs to pan edges to give space in center of pan. In that fat, add 2 minced garlic and 1 TB Craken Curry. Bloom for 1 minute, stirring often so the Craken Curry spices bloom in the hot fat. (If you want a spicy curry now is where to add the fresh chilis)

4. Add can of full fat coconut milk and 1 c strained chopped tomatoes (or sauce). Stir well, cover, and simmer 20 minutes.

5. Remove cover, add 1/2 cup golden raisins and cook a further 10 minutes with lid back on; the thighs should be tender.

6. Check the seasoning and add salt if necessary.

7. To finish, serve over rice (the gravy will absorb into the rice which I love) and sprinkle the curry with freshly chopped cilantro add a squeeze of fresh lime if desired.

Serving Idea 💡

If you’re looking for a side of vegetables to go with the curry, try a “bitter greens” mix that is washed and pre-bagged at most grocery stores. It’s a mix of turnip, mustard, collards. Simply add a bag to 1 cup water and 1 t Craken Bird seasoning. Bring to boil then cover and simmer 10 minutes. This is a healthy and nice contrast to the slightly sweet coconut curry.

You can have your rice steamed and greens ready while the curry cooks 🤝

To explore my full line of Craken Spices & Seasonings click here and thank you for your support 🙏