Coconut Masala Chicken
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Serves: 4-6 servings
 
Ingredients
  • 2 tablespoons olive oil
  • 2 lbs chicken thighs
  • ½ teaspoon red chili flakes
  • 2 cloves garlic, chopped fine
  • thumb of ginger, chopped fine
  • 1 cup of grated fresh coconut (or dried & rehydrated, apparently, but I haven't tried it)
  • 1 cup of chopped cilantro leaves and stems
  • a small handful of mint leaves
  • 1 teaspoon each of chili powder, turmeric, coriander, and sea salt
  • ½ teaspoon cardamom
  • 1 cup of hot water
  • 1 tablespoon of tamarind pulp (or lemon or lime juice)
  • ½ of a medium cauliflower, chopped into florets
Instructions
  1. Heat the oil to medium high in a large pot. Add the chili, ginger, and garlic, and stir. Add the chicken, coat it in the spiced oil, and brown.
  2. Make the curry paste. Add the grated coconut, cilantro, and mint to a measuring jug or small bowl. Blend until everything is combined and finely chopped.
  3. Add the paste, the chili powder, turmeric, coriander, cardamom, salt, tamarind, and water to the pot. Stir to combine, cover, and simmer for 10 minutes. Add the cauliflower, stir, cover, and simmer for another 10 minutes.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/coconut-masala-chicken/