Coconut Chilli Chicken

A simple chicken curry made from scratch using fresh spices, cooling coconut milk, and sweet apricots.

Chicken Dinner Dairy Free Curry Coconut Milk

Estimated Nutrition

Calories

605.2

kcal / serving

2420.8 kcal total

Carbs

19.2g

per serving

76.8 g total

Fat

45.6g

per serving

182.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Fish Sauce

nam plah

Soy Sauce

dark

Fruits

piece

Lime

zest and juice used separately

piece

Apricot

halved and stoned

Liquids

400

Coconut Milk

canned

Meat

piece

Chicken Thigh

on the bone or boneless

NutsSeeds

stalks

Lemongrass

plump, outer leaves discarded, inner cut into short lengths

cloves

Garlic

peeled

bunch

Coriander

stems and leaves separated

OilsFats

Groundnut Oil

divided use

Vegetables

Ginger

fresh, peeled and sliced thin

piece

Red Chilli

hot, stems discarded, chopped

200

Tomato

processed into paste

Method

Add halved apricots and simmer for a few minutes until the chicken is cooked through.

Pour in 400ml of coconut milk and simmer covered for 20 minutes.

Fry the spice paste for two minutes until fragrant and return the chicken to the pan.

Remove chicken and drain excess fat leaving only 15ml of oil.

Heat 15ml of groundnut oil in a deep pan and brown the chicken thighs on both sides.

Pulse the mixture for a few seconds longer to combine into a spice paste.

Add lime zest, groundnut oil, fish sauce, soy sauce, and tomatoes to the processor.

Process lemongrass, ginger, chillies, garlic, and coriander stems into a coarse paste.

Finish with lime juice and fresh coriander leaves before serving.