Spicy Coconut Chicken

The sauce in this dish is almost like Korma-creamy with a hint of spice & lots of flavour. You could use chicken breast if you prefer but I think that using bone-in thighs gives more flavour & keeps them nice & juicy!

The marinade requires a few different spices so you will need to invest in the ones you don't already have in your store cupboard but I promise it's worth it!!

Serves 2 (easily doubled) Approx £2 per person

Prep time including marinading 3-4 hours Cooking time 30-35 minutes

You will also need

4 chicken thighs, bone-in, skin on

½ bunch spring onions, sliced

1 tin coconut milk


For the marinade:

200ml plain yoghurt

2 cloves garlic, crushed

1 tsp each ground cumin, ground coriander, ground turmeric,ground ginger

a pinch of chilli powder

2 tbsp sunflower oil

Mix the marinade ingredients together in a jug. Place the chicken into a shallow dish & pour over the marinade making sure it's well covered. Cover the dish with cling film & place in the fridge for 3-4 hours.

Remove the chicken from the fridge.Place a frying pan over a low to medium heat & add 2 tbsp of sunflower oil.

Remove the chicken from the marinade (gently shake off the excess & reserve) & add to the pan. Cook for about 6-7 minutes each side. Remove the chicken from the pan & set aside while you make the sauce.

Cook the spring onions for 2 minutes then add the coconut milk & the reserved marinade stir & allow to simmer for about 5 minutes seasoning with a little salt & pepper to taste. Place the chicken back in the pan with the sauce & simmer for a further 20 minutes.

Use a skewer or tip of a sharp knife to check that the chicken is cooked-when the juices run clear it's done! The sauce will have reduced & thickened slightly.

Remove the chicken from the pan & place on a warmed plate. Stir the sauce & check the seasoning.

Serve the chicken & sauce with rice &/or naan bread.

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