Coconut Chicken Curry with Onion Bhajis

While I was sorting out the kitchen yesterday I came across a cookbook I haven’t used in ages; 30-minute Indian – Sunil Vijayakar and with this weeks ingredient challenge being chillis I knew it had to be something Indian. I was really pleased how both the bhaji & curry worked out. Even though the curry was meant to be coconut curry it certainly had a strong chilli & garlic kick!

Onion bhaji
Makes about 8

1 onion, halved and thinly sliced
5 tbsp gram (chickpea) flour ….you can use plain flour
1 tbsp sunflower oil
1/2 tsp salt
1 tsp lemon juice
1 tsp ground cumin
1 green chilli, deseeded and finely chopped
1 tbsp chopped coriander
3/4 tsp baking powder
2-3 tbsp water
sunflower oil for frying

1) Mix all ingredients together (apart from the frying oil). Rest for 10 min.

2) Heat oil to 180oc-190oc or until a cube of bread browns in 30 sec. Drop spoonfuls of mix into oil. Fry for 1-2 min until brown.

Coconut chicken curry
serves 2

1 tbsp ground almonds
1 tbsp desiccated coconut
250ml coconut cream/milk
2 tsp chopped coriander leaves
1/2 tsp chilli flakes
2 garlic cloves crushed
2 tsp grated fresh ginger
1 tsp sea salt
1 tbsp veg oil
2 chicken fillets, diced
4 cardamom pods
1 tsp crushed red chilli flakes
3 tbsp chopped fresh coriander

1) Dry fry almonds and coconut until light brown. Transfer to mixing bowl. Add coconut cream, coriander, chilli powder, garlic, ginger and salt. Mix well.

2) Fry chicken and cardamom.

3) Stir in coconut mix and chilli flakes. Cover & cook gently for 10-12 min. Add fresh coriander, stir and serve.

Post Author: Jules

Freelance food geek who's passionate about food education.

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