Creamy Coconut Chicken Curry

Method

1. Toast the Desiccated Coconut in a dry pan over medium heat for 2-3 minutes until golden and fragrant. Set aside.
2. Heat the coconut oil in a large pan over medium heat. Cook the onion for 5 minutes until softened. Add the garlic and curry leaves if using.
3. Stir in the Signature Curry Blend and Golden Turmeric, cooking for 1 minute until the spices bloom.
4. Add the chicken pieces and sear for 3 minutes until coated in the spice mixture.
5. Pour in the coconut milk, add half the toasted coconut, and bring to a gentle simmer. Cover and cook for 20-25 minutes until the chicken is tender and the sauce is rich and creamy.
6. Season with salt to taste. Scatter the remaining toasted coconut over the top before serving.

Tips

• Toasting the desiccated coconut adds a nutty depth and texture that elevates this curry from ordinary to exceptional.
• The combination of desiccated coconut and coconut milk creates a double-coconut richness that thickens the sauce naturally.
• This curry freezes well for up to 3 months. Defrost overnight in the fridge and reheat gently.

Serving Suggestions

Serve over steamed jasmine rice or with warm roti. Pair with a fresh tomato and onion salad to cut through the richness. A side of poppadoms adds a satisfying crunch.