Ginger Chicken with Coconut Milk Curry

Fragrant and heart-warming - cook this chicken dish for people you love

Serves 6

  • 1kg free-range chicken legs and thighs, skinless 

For the Marinade:

  • 2 tbsp ginger, minced
  • 1 tsp cayenne pepper
  • 2 tsp coriander seeds, toasted and ground
  • 1 tsp turmeric
  • 2 tsp fine sea salt

For the Curry:

  • 4 tbsp olive oil
  • 2 cinnamon quills
  • 4 cloves
  • 4 cups onion, roughly chopped
  • 8 green chillies, slit lengthways and deseeded
  • 2 tsp garlic, crushed
  • 4 tsp ginger, minced
  • 2 cups coconut milk
  • 2 cups water
  • salt and pepper to taste
  • ½ cup coriander, fresh

For the Croutes:

  • 4 slices sourdough bread
  • 1 tbsp coriander seeds, toasted and crushed
  • 1 tbsp cumin seeds, toasted and crushed
  • 1 tsp Maldon salt
  • ½ clove of garlic, finely chopped
  • 1 tbsp olive oil

For the Marinade:

1. Combine the marinade ingredients in a bowl and add a little water to make a paste.

2. Coat the chicken legs and thighs in marinade, cover and place in the fridge for 2 hours, or preferably overnight.

For the Curry:

3. Heat the olive oil a large pot over a medium heat. Add the cinnamon and cloves, and fry for 1-2 min.

4. Add the onions and fry until soft. Add the chillies after the first few minutes. Lower the heat slightly and add the garlic and ginger and fry for 2-3 min.

5. Add the chicken pieces and brown thoroughly on all sides.

6. Add the coconut milk and water and bring to the boil, then reduce the heat and simmer, partially covered, until the meat is tender (20-25 min).

7. Preheat the oven to 180ºC.

For the Croutes:

8. Slice the sourdough into long strips for croutes and toast in the oven for 5-10 min until crisp and golden.

9. Mix all the spices, garlic and oil together and rub over the croutes.

10. Remove the lid from the curry pot and simmer for a further 5 min.

11. Season with salt and pepper to taste. Serve the curry with spicy croutes and lots of fresh coriander.

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