Aromatic Chicken Curry with Coconut Cream

Time 90 min
Difficulty Easy
Serves 4-6


Tegel Fresh Chicken Skinless Thighs
  • 4 cloves garlic, roughly chopped
  • 5cm piece fresh ginger, roughly chopped
  • 3 shallots, roughly chopped
  • 1–3 red chillies (according to taste), deseeded and chopped
  • 2 teaspoons tamarind purée
  • 1 tablespoon brown sugar
  • 2 teaspoons soy sauce
  • 3 tablespoons fish sauce
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 400ml can coconut milk
  • 1 tablespoon vegetable oil
  • 4 whole cloves
  • 2 star anise
  • 1 cinnamon stick
  • 20 fresh curry leaves (optional)
  • 750g Tegel Fresh Chicken Skinless Thighs
  • Toasted shredded coconut to garnish
  • Fresh coriander leaves to garnish


  1. Place the garlic, ginger, shallots, chillies, tamarind, brown sugar, soy sauce, fish sauce, coriander, cumin and coconut milk into a food processor and process to form a purée.
  2. Put the oil in a large heavy-based saucepan. Add the cloves, star anise, cinnamon stick and curry leaves, if using. Stir-fry for 1–2 minutes over medium heat.
  3. Add one-third prepared puree to the pan and bring to the boil. Add the Tegel Fresh Chicken Skinless Thighs pieces and turn to coat them. Cook the chicken for 5 minutes then add the remaining puree. Bring to a simmer then lower the heat and continue to simmer uncovered for 50 minutes, stirring frequently to prevent it from sticking, until the chicken is cooked through. Continue to cook for a few more minutes, stirring every minute, until the sauce is reduced enough to form a thick coating on the chicken.
  4. Garnish with toasted coconut and coriander leaves and serve with rice.

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