Kari Ayam Kelapa (Curried chicken with toasted coconut)

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“Every country has it's own unique curries. This is a lovely smooth flavored curry with the added bananas. Serve over rice with chutney, chopped apples, chopped tomatoes on the side. Rotis, Naam or chapatis set off this meal to a T. Temper the heat by the amount of Curry powder & Chillies that you use”
1hr 45mins

Ingredients Nutrition


  1. Cut up the chicken.
  2. Boil the chillies in a small amount of water for2 minutes.
  3. drain, remove seeds Toast the coconut in a heavy skillet,over medium heat, stirring the whole while until it becomes a lovely brown.
  4. Do not leave it in the skillet as it will burn.
  5. Cool.
  6. Put the cooled coconut into a blender or food processor and grind very fine, add 1/2 cup coconut milk, blend again, set aside, in a bowl In the blender without washing it blend chillies, onion, garlic, tumeric, coriander, cummin, curry powder and sliced lemon grass (or lemon rind) Blend to a puree.
  7. If necessary add a tbsp of peanut oil.
  8. Heat the remaining oil in a skillet and add the pureed onions& spices, fry stirring constantly until the moisture evaporates and the oil is around the edges.
  9. Add ground coconut, coconut milk, bananas, and stir well.
  10. Add chicken and stir gently as the mixture comes to a simmer cover and slow simmer uncovered for 1 hour, stirring occasionally or until the chicken is tender.

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