• 2/3 cup chopped onion
  • 5 large garlic cloves
  • 2 tbsp chopped fresh ginger
  • 1 tbsp Madras curry powder
  • 1 tbsp cinnamon
  • 3/4 tsp dried crushed peeper
  • 1/2 cup chopped fresh coriander, divided
  • 6 chicken breast  or thighs chopped into small pieces
  • 2 tbsp olive oil
  • 2 cups canned unsweetened coconut milk or use powder form  and get 2 cups worth.
  • 2 cups of homemade chicken broth
  • 1/2 tsp turmeric
  • Wild rice to serve


  1. Blend first 6 ingredients and 1/4 cup coriander in the food processor until you get a paste. Stopping frequently to scrape down the sides.
  2. Rub the chicken pieces with the paste.
  3. Heat the olive oil and sauté the chicken till slightly brown.
  4. Add the coconut milk, broth and turmeric.
  5. Reduce the heat and cover .
  6. Simmer for 30 min, until chicken is cooked through turning a few times.
  7. Remove the chicken and put a side.
  8. Increase the fire temperature and cook the sauce until it gets slightly thick, 4 min.
  9. Season with salt and return the chicken to the pot.
  10. Place in serving dish and sprinkle remaining coriander on top.
  11. Serve with your choice of rice. I served it with brown rice.






If you have tried this recipe. I would love to hear your comments below.

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