Chicken Curry with Sultanas and Coconut
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recipe by Barry Fox
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- Total Time
- 1hr 20mins
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- Serves
- 6
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- Calories
- 426
This is a very tasty curry. Use beef or lamb instead of chicken if you wish. Beef and lamb would however take longer to render down. Loads of spices and NO salt.
recipe updated Oct 8, 2019
Ingredients
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- Vegetable oil
- 4 tablespoons
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- Onion
- 2
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- Chicken pieces
- 500 g
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- Vegetable oil
- 1 teaspoon
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- Garlic clove
- 3
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- Ground cumin
- ½ teaspoon
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- Chili powder
- 1 teaspoon
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- Ground turmeric
- 1 teaspoon
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- Garam masala
- 1 tablespoon
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- Chicken stock
- 500 ml
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- Creamed coconut
- 40 g
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- Sultanas
- 60 g
Tools
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Stove
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Saucepan
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Step preview
- Add vegetable oil and onion to a clean saucepan
- Cook until light golden then set aside - 30 min, medium heat
- Add vegetable oil and chicken pieces to a clean saucepan
- Cook until light golden then set aside - 20 min, medium heat
- Add vegetable oil, garlic clove, ground cumin, chili powder, ground turmeric and garam masala to a clean saucepan
- Cook until bubbles form
- Transfer spices to chicken
- Transfer onions to chicken
- Add chicken stock, creamed coconut and sultanas to the chicken
- Cook until thickened - 30 min, medium heat
- Serve