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Le Chaudron recipe

Poulet curry coco

Coconut chicken curry

⏱ 40 minServes 4Easy380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)chicken breasts, in 3 cm (1 in) cubes
  • 400 ml (1⅔ cups)coconut milk
  • 2yellow onions
  • 4 clovesgarlic
  • 3cm (1½ in) fresh ginger
  • 3 tbspred curry paste
  • 400 g (14 oz)canned crushed tomatoes
  • 300 ml (1¼ cups)chicken stock
  • 3 tbspcoconut oil
  • 1 tspturmeric
  • 1 tspground cumin
  • 1bunch of fresh cilantro
  • 1lime
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) chicken breasts, in 3 cm (1 in) cubes
  • 400 ml (1⅔ cups) coconut milk
  • 2 yellow onions
  • 4 cloves garlic
  • 3 cm (1½ in) fresh ginger
  • 3 tbsp red curry paste
  • 400 g (14 oz) canned crushed tomatoes
  • 300 ml (1¼ cups) chicken stock
  • 3 tbsp coconut oil
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 bunch of fresh cilantro
  • 1 lime
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (32 cm / 12½ in)1 chef’s knife1 wooden spoon1 cutting boardMedium saucepanGaram masalaBlack peppercornsCocotte

03 — Method

  1. Take the 1 kg (2.2 lb) of chicken out 20 minutes ahead. Cut into even 3 cm (1 in) cubes and season generously.
  2. Thinly slice the 2 onions. Remove the germ from the 4 garlic cloves and chop them. Finely grate the 3 cm (1 in) piece of peeled ginger.
  3. Heat 2 tbsp of coconut oil in the large sauté pan over high heat and brown the chicken for 8 minutes, stirring. Set aside.
  4. Add 1 tbsp of coconut oil and cook the onions for 5 minutes until golden. Add the garlic and ginger and cook 1 minute.
  5. Stir in the red curry paste, turmeric and cumin and toast for 2 minutes, stirring constantly.
  6. Add the tomatoes and cook 3 minutes. Stir in the hot chicken stock and coconut milk.
  7. Return the chicken, bring to a gentle simmer and cook uncovered for 20 minutes until the sauce thickens.
  8. Adjust the seasoning, squeeze in the lime and sprinkle generously with cilantro. Serve with steamed basmati rice.

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CategoryMain dishes