Indian coconut chicken curry

Indian coconut chicken curry

Total: 2 hr 20 min. | Active: 20 min.
Nutritional value / people: 499 kcal
, Fat: 20 g
, Carbohydrate: 37 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


600 g chicken breasts, cut into approx. 3 cm cubes
2 tbsp Madras curry powder
a little clarified butter


a little clarified butter
1 onion, sliced
1 garlic clove, pressed
1 tin chopped tomatoes (approx. 200 g)
2 tbsp Madras curry powder
1 cm ginger, grated
1 red chilli, deseeded, chopped
3 dl coconut milk
400 g sweet potatoes, diced
1 tin chickpeas (approx. 245 g), rinsed, drained
2 tsp salt
½ bunch coriander, torn into pieces
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How it's done

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Mix the chicken with the curry powder. Heat the clarified butter in a cooking pot. Fry the chicken in batches for approx. 2 mins. per batch, remove from the pot and reduce the heat.


Heat the clarified butter in the same pot, add the onion and all the other ingredients up to and including the chilli, sauté for approx. 2 mins. Pour in the coconut milk, add the potatoes and chickpeas, bring to the boil, reduce the heat, season with salt. Cook over a low heat for approx. 1 1/2 hrs., stirring occasionally. Return the chicken to the pot, cover and braise for 30 mins. Sprinkle the coriander on top.

Good to know
Serve with: Basmati rice

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