Recipe by @ Stephs_fooddiary on Instagram
Tender, comforting and full of flavour, this gently spiced coconut curry is the kind of dish that rewards time. Slow-cooked until the chicken pulls effortlessly from the bone, it soaks up all the warmth of fragrant spices and rich coconut milk — perfect for an easy, wholesome family meal.
Serves: 4
Cooking Time: 1 hour 15 minutes
Ingredients
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2 tbsp oil (for frying)
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1 heaped tsp Sri Lankan chilli paste
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Thumb-size piece of ginger, grated
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6 garlic cloves, sliced
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1 large cinnamon stick (or 2 small)
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6 green cardamom pods, lightly crushed
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1 large red onion, finely sliced
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10 fresh curry leaves
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1 tbsp curry powder
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10 cherry tomatoes
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1 × 400ml tin coconut milk
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250ml water
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Sea salt & black pepper, to taste
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Fresh coriander, to serve
Method
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Preheat your oven to 170°C (fan).
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Heat the oil in a large casserole dish over a medium heat. Brown the chicken drumsticks on all sides until golden, then remove and set aside.
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Lower the heat and add the sliced onion to the same dish. Cook gently until soft and translucent.
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Add the garlic, ginger, cinnamon stick and crushed cardamom. Cook gently for around 4 minutes, allowing the spices to release their aroma.
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Stir in the curry leaves, curry powder, chilli paste and cherry tomatoes. Pour in the coconut milk and water, then bring to a gentle simmer.
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Return the chicken to the dish, ensuring it’s submerged in the sauce. Cover with a lid and transfer to the oven.
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Cook for 1 hour, until the chicken is tender and pulling easily from the bone and the tomatoes have burst into the sauce.
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Season to taste with salt and pepper. Serve scattered with fresh coriander over a bed of fluffy rice.
Serving Suggestion
This curry pairs beautifully with steamed basmati rice, flatbreads or a simple cucumber and yoghurt side for balance.
