2-3 tsp hot chilli powder (depending on how you like your curries)
8 skinless, boneless chicken thighs
100g creamed coconut (we used 2x50g sachets Bart's creamed coconut)
handful of coriander leaves
Creamed coconut is very thick, like butter, and is sold in blocks wrapped in plastic. Store it in the fridge so it’s easier to cut a piece off when you need it or simply grate it directly into food.
Heat the oil in a deep frying pan, then fry
the onions gently for about 10 mins until
softened and lightly golden. Add the spices
and chicken, then fry for 2 mins, stirring to
coat the meat.
Dissolve the creamed coconut in 500ml
boiling water, then pour into the pan and
stir well. Season with salt, bring to the boil,
then simmer for 20 mins until the chicken
is cooked and the sauce has thickened.
Sprinkle with coriander and serve with
basmati rice or naan bread.