Coconut Chicken Curry


1 1⁄2 pound of boneless chicken
cut into 2 inch cubes
1 can of Coconut milk
2 inches of ginger grated
4 cloves of garlic
1 green chili chopped
1 onion chopped
salt and pepper to taste
1 tsp mustard seeds
10-15 curry leaves chopped
1 Tbsp of apricot, mango or orange jam
1 Tbsp of Maani’s Chicken Tikka Masala Spice Blend
2 Tbsp of fresh lime juice
1 Tbsp of fresh Lime Zest
2 Tbsp of grated coconut toasted
roasted peanuts
2 Tbsp of Coconut Oil


In a large sauté pan first toast the grated coconut on medium high heat for a few minutes and once golden brown add into a
small bowl. Then add the coconut oil and sauté the mustard seeds, curry leaves, onion, garlic, ginger and green chili’s over
medium high heat until onions are brown, approx. 12 minutes. Now add in the chicken, Maani’s Spice Blend, salt and pepper
and cook the chicken and stir frequently until the chicken is cooked. Now stir in the lime zest, jam and coconut milk and simmer
for 30 minutes and cover until the sauce is thickened. Garnish with the toasted coconut, cilantro and the toasted peanuts and
enjoy with some rice.

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