Ingredients

4 chicken thigh fillets, skin-on and bone-in (~250g/8oz each)

4 chicken drumsticks (~150g/5oz each)

3/4 tsp cooking or kosher salt

1/2 tsp black pepper

2 tbsp coconut oil (or vegetable, canola, or other plain oil)

1 onion, finely diced

3 garlic cloves, finely minced

2 tsp ginger, finely minced

1 tbsp coriander powder

1/2 tbsp cumin powder

1/2 tbsp turmeric powder

1 tsp pure chili powder or cayenne pepper (reduce or omit to taste)

400g / 14 oz full-fat coconut milk

400g / 14 oz crushed canned tomatoes

1 1/4 tsp cooking or kosher salt

2 tbsp lemon juice (substitute apple cider vinegar if preferred)

1/2 cup lightly packed coriander/cilantro leaves (substitute parsley or baby spinach, or omit)

Basmati rice, to serve

Instructions

Step 1: Pat the chicken dry with paper towels, then season all over with 3/4 tsp salt and 1/2 tsp black pepper.

Step 2: Heat 2 tbsp coconut oil in a large heavy-based pot over high heat. Add the chicken thighs skin-side down and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute, then transfer to a plate. Brown the drumsticks on three sides, about 2 minutes per side, then transfer to the plate.

Step 3: Reduce heat to medium-high. Add the diced onion to the pot and cook for 1 minute until softened. Stir in minced garlic and ginger, cooking for 30 seconds. Add coriander, cumin, turmeric, and chili powders, stirring for 30 seconds to release the spices’ aroma.

Step 4: Pour in the coconut milk, crushed tomato, and 1 1/4 tsp salt. Stir to combine, then return the browned chicken and any juices from the plate to the pot, submerging the chicken as much as possible.

Step 5: Bring the sauce to a gentle simmer. Cover the pot and cook for 10 minutes, then remove the lid and simmer uncovered for a further 20 minutes, stirring occasionally to prevent sticking.

Step 6: Stir in lemon juice and half of the chopped coriander. Serve the curry ladled over basmati rice, garnished with the remaining coriander leaves.

Tips & Variations

Use bone-in, skin-on chicken for richer flavor and juicier meat.

Adjust chili powder according to your preferred heat level, or omit for a milder dish.

For a thicker sauce, cook uncovered for longer to reduce the liquid.

Substitute coriander with parsley or baby spinach if preferred or unavailable.

Serve with naan bread or steamed vegetables as an alternative to rice.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water or coconut milk if the sauce has thickened too much. This curry can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs and drumsticks?

Yes, but chicken thighs and drumsticks offer more flavor and stay juicier during cooking. If using breasts, watch the cooking time closely to prevent drying out.

Is this recipe very spicy?

The heat level can be adjusted by changing the amount of chili powder or cayenne pepper. You can reduce or omit it entirely for a milder curry without compromising the dish’s rich flavors.