Coconut Hen Curry! – Jane’s Patisserie

A deliciously simple and easy weeknight dinner concept that I maintain making many times – this coconut hen curry is SO GOOD!

I posted this recipe onto my instagram web page just a few weeks in the past and the quantity of requests I had for this recipe was insane. I knew it was scrumptious, and also you guys maintain asking for increasingly savoury recipes, however this far surpassed what I assumed would occur.

This recipe is a straightforward, throw collectively form of meal that I can not cease making time and again. It seems prefer it has a protracted record of elements, however the technique is much simpler than you suppose and it’s a prepare dinner it in a single pan and also you’re off – no lengthy marinating course of or prolonged time of cooking.

Curry filling

The bottom of this curry is kind of versatile, and you may swap issues up for those who want. I went for a base of utilizing coconut oil (to stay to the coconut curry theme) and since I like cooking with it. You may swap to different oils in order for you nevertheless, that is simply to assist prepare dinner the elements actually.

I used hen breast that I had minimize into cubes – you need to use hen thighs minimize up in the identical method, or you need to use one thing else – you may even use a meat substitute for those who wished the curry to be vegetarian as a substitute.

An onion (pink or brown works), and two peppers sliced up turn into the greens within the curry. It doesn’t sound like loads, however I do serve the curry with broccoli often as a result of I like tenderstem broccoli. You may add extra greens for those who want – simply fry them on the identical time to allow them to begin to soften

Spices and flavours

I went for fairly a mixture of spices ultimately as I’ve developed this form of recipe through the years I’ve been making it, and I’ve lastly discovered my private candy spot for the flavour profile. I’ll at all times say with one thing such because the spices, particularly in a savoury dish, it’s all about private desire. So, if you understand you prefer it actually robust – add extra. And the identical goes the opposite method, in order for you a refined flavour, add half.

Ginger – you need to use contemporary ginger, and grate it all the way down to a high quality paste (about 1-2inch dimension piece), or you need to use ginger puree that is available in a tube – each work properly.

Pink curry paste – I exploit the robust pink Thai curry pastes that usually are available in little pots. Any model works as individuals have their private favourites – however I like a robust and barely spice one

Medium curry powder – this may be swapped for an everyday curry powder, or a scorching curry powder, that is as much as you. Medium curry powder often has a pleasant flavour that fits most style buds

Turmeric – this helps deliver the good color to the curry in addition to a beautiful flavour profile

Coriander – I exploit floor coriander within the curry and it actually does assist. I do know so many individuals hate coriander, however floor coriander is totally different and as soon as cooked in it’s value utilizing even for those who hate contemporary coriander.

I feel it’s against the law for those who don’t use salt and pepper in your life – it helps with the flavour SO MUCH and it’s a beautiful factor. It helps deliver the meals you’re cooking to life and is a staple in each meal of mine. Additionally, garlic – garlic is simply the perfect factor on the planet.

Curry base

You might be able to inform by now that I like a coconut base to issues. I haven’t posted many savoury recipes, however by the best way I discuss on social media and my lentil chickpea curry, you may see the indicators.

Don’t fear, I’ll add different recipes that don’t use coconut milk in some unspecified time in the future, however this coconut hen curry was an absolute should. I exploit the tinned coconut milk that’s partly strong and water when it comes out – I have a tendency to make use of the full-fat one, however the low fats one can work (It is going to simply be thinner)

Hen inventory, somewhat brown sugar and lime juice together with the coconut milk and spices and flavours talked about above make the BEST base sauce for this curry ever. It’s a warming, cosy, but in addition nonetheless gentle curry that I simply can’t get sufficient of.

Making the curry

I begin by melting and heating the coconut oil into a big pan. I then add the sliced onion and begin to soften this, after which add the sliced peppers and do the identical. As soon as these have began to prepare dinner down, you may add the hen and begin to prepare dinner this as properly. I often use fairly a excessive warmth so the veg and hen get a little bit of a color within the course of.

Add the moist spices/flavours of the garlic, ginger and curry paste, and stir in. Add the dry spices of the curry powder, turmeric, coriander, salt and pepper and stir by way of properly permitting them to prepare dinner barely to deliver out the flavours once more.

Add the hen inventory and coconut milk and produce the combination to a simmer. This enables the entire flavours to mix, and lets the hen end cooking. I then add within the brown sugar and the lime juice – for flavour and thickening, and let all of it simmer till thickened and the hen is cooked by way of.

If you would like it thicker, you may dissolve one tablespoon of cornflour in somewhat chilly water and stir this by way of to thicken the curry, however I personally don’t typically discover it wants it if you’re utilizing the total fats elements like I do.

Serve & retailer

I often make this curry after I need to serve it as a result of it’s too scrumptious to not need to, however you can also make it forward. This freezes very well for 3+ months. I let it cool totally, then portion into freezer proof containers after which freeze.

I sometimes serve the curry with coconut rice (as I’m obsessive about it) after which additionally some veg. Like talked about above, tenderstem broccoli is my favorite, but in addition a sprinkle of some chopped cashews and coriander – however there are not any guidelines in the case of serving one thing like this – you do you.  

Suggestions & Methods

A recipe like this may simply be tailored to flavours that you just want with extra of much less on the spices, or utilizing totally different greens or proteins for instance. 

This coconut hen curry is finest served contemporary, however does final within the fridge for 3 days and could be reheated. This curry can freeze for 3+ months. I often portion it into servings, after which defrost what I would like!

• 2 tbsp coconut oil
• 1 onion (sliced)
• 2 peppers (sliced)
• 600 g hen breast (cubed)
• 4+ garlic cloves (finely chopped)
• 2 tbsp ginger paste (or contemporary ginger grated)
• 2 tbsp pink curry paste
• 1 tbsp medium curry powder
• 1 tbsp turmeric
• 1 tsp floor coriander
• salt and pepper
• 400 ml hen inventory
• 1 tin coconut milk (400ml)
• 2 tbsp brown sugar
• 2 tbsp lime juice

• Add the coconut oil to a medium-large pan and soften

• Add the sliced onion and fry for a few minutes to begin to soften

• Add the sliced peppers and fry for one more couple of minutes

• Add the cubed hen, and start to fry and prepare dinner by way of

• Add the garlic, ginger, and pink curry paste

• Add the curry powder, turmeric and floor coriander

• Season with salt and pepper to style, and fry and blend in and proceed to prepare dinner the hen

• Add the hen inventory and coconut milk and produce the combination to a simmer

• Add the brown sugar, and lime juice, and proceed to simmer and thicken till the hen is cooked by way of

• Serve how you want – I exploit coconut rice, broccoli, some chopped cashews and coriander

A recipe like this may simply be tailored to flavours that you just want with extra of much less on the spices, or utilizing totally different greens or proteins for instance. 
This coconut hen curry is finest served contemporary, however does final within the fridge for 3 days and could be reheated.
This curry can freeze for 3+ months. I often portion it into servings, after which defrost what I would like!

ENJOY!

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J x

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