Chicken Coconut Curry

Leftover chicken? I’ve been meaning to make it into a dish other than the usual chicken salads, chicken pie (yet to post!) or chicken whatever.

My family prefer the breast meat, hence I am always having to make something out of the leftover chicken legs (thighs & drumsticks).

Ingredients: serves 2

2 cooked chicken legs (fresh can be used)

1/2 cup freshly shredded coconut (dessicated works)

200ml coconut milk

2 cups water

4 hard-boiled eggs, shelled

6 small potatoes, halved

Curry paste components:

1″ ginger root (about 1/4 teaspoon ground ginger)

2-3″ turmeric root (about 1/2-1 teaspoon ground turmeric)

3 garlic cloves

6 shallots

2 tablespoon fresh chilli paste (about 5 fresh chillis or 1 teaspoon chilli powder)

Method:

  • Place all the curry components into a food processor, add enough oil to process all the fresh ingredients into a fine paste.
  • Use a pot large enough for all the ingredients.
  • Fry the curry paste in enough oil that it doesn’t stick.
  • Add the chicken legs, if using fresh, and fry till browned on both sides.
  • Add water, shredded coconut, eggs & potatoes.
  • When the potatoes are cooked, add the coconut milk.
  • Allow to boil, taste and season with salt.
  • Serve with basmati rice.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.