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 tsp tamarind purée
  • 1 Tbsp brown sugar
  • 2 tsp soy sauce
  • 3 Tbsp fish sauce
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 400ml can coconut milk
  • 1 Tbsp 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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