Chicken Curry

Serves 6


  • On a rimmed cookie sheet, lay out 4 breast quarters, 2 thighs, 2 drumsticks, 2 wings and 1 back bone. Season with kosher salt. Set aside.
  • In a heavy braising pot or Dutch oven, over medium heat, add coconut oil and wait for it to come up to temperature, about 3 minutes. Add onions, garlic and Cardamom seed and black pepper corns and sauté until onions are translucent. Add chicken pieces skin side down. Sear skin-side for 4 minutes, then turn the chicken and sear for another 2 minutes.
  • Add carrots, potatoes and ½ tsp kosher salt and toss the vegetables with the chicken. Once all the ingredients are coated in coconut oil, add coconut milk, Curry powder, Chili powder and ground Cumin. Continue to stir. Add water to coconut milk can, about halfway through the can, and add this to the pot. Cover the Dutch oven, lower the flame and allow Chicken Curry to simmer for 15 minutes.
  • In a separate bowl, put together soy sauce, lemon juice and Chili Crisps. After 15 minutes of simmering, add soy sauce mixture, red bell peppers and peas. Cover the pot again to simmer for another 10 minutes.
  • Uncover the pot, add in raisins. Stir the Chicken Curry again before serving.
  • Serve the Chicken Curry on a bed of Basmati Rice. Topped with Mango Chutney and Lime Pickle.

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