Herb Fed Poultry GBP Monday through Friday ££ Unit 1, Woodmans House, Pilmoor York, North Yorkshire YO61 2QG 01845 501 168 info@herbfed.co.uk

Somalian Coconut Chicken Curry

  • Prep Time
    15 mins
  • Cook Time
    40 mins
  • Total Time
    55 mins

A tasty one dish wonder using Herb Fed diced leg meat.

Serves: 4

  • 1lb chicken thigh, diced

  • 1 onion, diced

  • 2 garlic cloves, minced

  • 1 thumb sized piece ginger, minced

  • 2-3 red chillies (or 1 scotch bonnet), finely diced

  • 3 tomatoes, diced

  • 1 red pepper, diced

  • 1 large potato, diced

  • 1tbsp tomato puree

  • 2tsp ground cumin

  • 2tsp curry powder

  • 1/2tsp turmeric

  • 1/4tsp cardamom powder

  • 1 stock cube (I used pork)

  • ¼ cup plain yoghurt

  • 200ml coconut milk

  • Salt & pepper for seasoning

  • Gently fry the onion until soft.

  • Add in the garlic & ginger and fry for another minute before adding the chillies. Continue to fry for another minute then add in the diced tomatoes and tomato puree.

  • Stir thoroughly and cook for a few minutes then add in the cumin, curry powder, turmeric & cardamom. Crumble in the stock cube and stir thoroughly.

  • Next add the diced pepper, yoghurt and diced potato and simmer with the lid on for 10 minutes.

  • Now add in the chicken thighs and coconut milk, stir then cover and cook for a further 20-30 minutes, until the chicken is cooked and the potatoes are soft.

  • Add seasoning to taste. Serve with rice and enjoy!

Recipe courtesy of The Smokin' Elk

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