STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“One of my favorite recipes from the Australian grocery cookbook-magazine, Hot & Spicy Cooking. Delicious! I serve this over hot cooked basmati or jasmine rice.”
READY IN:
1hr 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut chicken into serviing pieces. Rinse and pat dry with peper towels.
  2. Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 to 8 minutes. Remove from pan and drain on paper towels.
  3. Add spices, garlic and onion and fry until onion has softened, about 6-8 minutes. Stir in tomato paste and cook for 1 minute.
  4. Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.
  5. Place lid on pan, lower heat and simmer for 40 minutes or until chicken is almost tender.
  6. Uncover pan and simmer 10 more minutes or until sauce is thick and dry.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: