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 tomato

1 1/4 tsp cooking or kosher salt

2 tbsp lemon juice (substitute apple cider vinegar)

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 and season evenly 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. Place the chicken thigh fillets skin-side down and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate.

Step 3: Brown the drumsticks by cooking about 3 sides for 2 minutes each until browned as much as possible. Transfer to the plate with the thighs.

Step 4: Reduce heat to medium-high. Add the diced onion to the pot and cook for 1 minute until softened. Stir in garlic and ginger and cook for 30 seconds. Add coriander, cumin, turmeric, and chili powder and stir for another 30 seconds to release the spices’ aromas.

Step 5: Pour in the coconut milk, crushed tomato, and 1 1/4 tsp salt. Stir well, then return the browned chicken pieces and any juices on the plate to the pot. Submerge the chicken as much as possible in the sauce.

Step 6: Bring the sauce to a simmer. Reduce the heat so it bubbles gently, cover the pot, and cook for 10 minutes. Remove the lid and simmer uncovered for an additional 20 minutes, stirring occasionally to prevent sticking.

Step 7: Stir in 2 tbsp lemon juice and half of the coriander leaves. Serve the curry in bowls garnished with the remaining coriander. Accompany with basmati rice for a complete meal.

Tips & Variations

For a milder curry, reduce or omit the chili powder to suit your taste.

Use bone-in chicken pieces for deeper flavor, but boneless works fine too.

Substitute lemon juice with apple cider vinegar if preferred.

Fresh coriander adds brightness; if unavailable, parsley or baby spinach can be used instead.

If you like it creamier, add a little extra coconut milk towards the end of cooking.

FAQs

Can I make this curry with chicken breast instead of thighs and drumsticks?

Yes, you can use chicken breast, but it tends to be leaner and may dry out faster. Cook it carefully to avoid overcooking and consider adding it later in the simmering process.

Is it necessary to brown the chicken before simmering?

Browning the chicken adds depth of flavor and texture to the dish, but if you’re short on time, you can skip this step and cook the chicken directly in the sauce. Just be aware that the taste and appearance may be less rich.