Coconut Chicken Curry

If only taking a picture made this coconut chicken curry last longer.

I recently got the opportunity to try Bibi’s Kitchen handcrafted Indian inspired spice blends. The two spice blends are ready to use, plant based with no additives or sugars and they take the guess work out of creating your own curry blends which a delicious authentic flavour.

My coconut chicken curry is an easy to make, one pan dinner with pan grilled chicken drumsticks, ginger, garlic, tomato, spices and the coconut milk which makes the curry silky smooth with that subtle coconut flavour.

Serve up with steamed rice, pita or your favourite naan it's an week night meal.

🥥 Chicken Drumstick Curry
Ingredients
8 chicken drumsticks
4-5 tablespoons Bibi’s Kitchen tasty spice blend (adjust to suit taste)
3 tablespoons tomato paste
3 tablespoons olive oil
1 onion, sliced
3 potatoes, peeled and cubed
1 carrot, peeled and sliced
3 cloves garlic, crushed
3cm piece fresh ginger, peeled and grated
400g tin coconut milk
500mls chicken stock
Salt and pepper to season

Method
1️⃣ Start by making the curry base. In a large nonstick frypan heat oil over medium heat. Add onion and cook 2 minutes. Add garlic and ginger and cook 1 minute. Then add Bibi's tasty blend, stirring for 30 seconds until fragrant and to avoid burning. Add tomato paste and mix well.

2️⃣ Add the chicken drumsticks and coat them well in the curry base. Brown chicken 4-5 minutes on each side.

3️⃣ Add in carrots and potatoes, coconut milk and stock. Simmer, uncovered over low heat for 30 minutes or until chicken is cooked through and veggies are cooked.

I do have to say, I love a good curry and the leftovers, if there are any, are always just as good the next day, if not better.

Recipe thanks to Jo’s Kitchen