Chicken Main

Chicken, tomato and coconut milk curry

Name: Chicken, tomato and coconut milk curry
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4
Ingredients: 4 chicken Marylands; ¼ cup (60ml) extra virgin olive oil; 2 tbs ghee or unsalted butter; 2 x 410g cans Rich and Thick tomatoes; 400ml coconut milk; 1L (4 cups) chicken stock; Basmati rice, to serve; Flaked almonds, to serve; Fried curry leaves, to serve; Coconut, to serve; Chilli, to serve; 1/4 cup (15g) garam masala; 1 tbs cumin seeds; 2 tsp coriander seeds; 1 tsp chilli powder; 2 tsp fennel seeds; 2 brown onions, peeled and roughly chopped; 6 garlic cloves; 8cm ginger, peeled and chopped; 1 bunch coriander roots, washed; 1 tbs salt flakes

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by delicious. team

delicious. team

Jun 19, 2001

Vibrant and bursting with flavour, this curry is perfect for those cold winter nights at home. Recipe by Shane Delia. This recipe was brought to you by Ardmona.

4 chicken Marylands
¼ cup (60ml) extra virgin olive oil
2 tbs ghee or unsalted butter
2 x 410g cans Ardmona Rich and Thick tomatoes
400ml coconut milk
1L (4 cups) chicken stock
Basmati rice, to serve
Flaked almonds, to serve
Fried curry leaves, to serve
Coconut, to serve
Chilli, to serve

Curry paste

1/4 cup (15g) garam masala
1 tbs cumin seeds
2 tsp coriander seeds
1 tsp chilli powder
2 tsp fennel seeds
2 brown onions, peeled and roughly chopped
6 garlic cloves
8cm ginger, peeled and chopped
1 bunch coriander roots, washed
1 tbs salt flakes

Method

1.

For the curry paste, place ingredients in a food processor and whiz until a smooth paste.
2.

Preheat oven to 200°C.
3.

Place chicken, skin-side up in a casserole dish and spread 2 tablespoons of curry paste over the top. Drizzle with oil and season. Place in the oven and roast for 35 minutes or until skin is light golden.
4.

Meanwhile, heat ghee in a separate pan over medium heat. Add curry paste and cook, stirring constantly, for 10 minutes until fragrant and onion has cooked. Add tomatoes and chicken stock and stir to combine. Add coconut milk and bring to a simmer. Cook, stirring occasionally, for 35 minutes or until slightly reduced. Season to taste.
5.

Remove chicken from the oven and carefully pour the hot curry sauce over the chicken. Return to the oven and reduce heat to 160°C. Bake for 1 hour or until thick and reduced and chicken is very tender.
6.

Remove from oven and set aside to rest for 15 minutes.
7.

Divide rice between serving bowls and top with curry. Scatter with flaked almonds, curry leaves, Thai basil, coconut and chilli, to serve.