Chicken Thighs Cooked in Coconut and White Poppy Seeds

Romy Gill's chicken thighs cooked in coconut and white poppy seeds, packed with warming spices, curry leaves, and rich coconut flavour. Comforting, fragrant, and perfect with rice or flatbreads.

3-4

Ingredients

Ingredients to marinate the chicken

500g skinless, boneless chicken thighs
3 teaspoon oil
1tsp garam masala
½ tsp chilli powder
Good pinch of salt
75ml of coconut milk

Ingredients for the masala

4 tablespoon white poppy seeds (not black)
3 tablespoon desiccated coconut
2 teaspoon ground black pepper
½ teaspoon ground turmeric
½ teaspoon sea salt
1 teaspoon of chilli powder
2 teaspoon garam masala
6 large garlic cloves
2 medium size banana shallots
½ juice of small lemon
150ml coconut milk

Ingredients to cook the masala

30ml sunflower or rapeseed oil
10 fresh curry leaves
200ml hot water

Method

Print Recipe

Place the marinated chicken in the oven at 200 degrees centigrade for 12-14 minutes (all ovens are different so you might need less or more time).

To prepare the paste – add the poppy seeds, desiccated coconut, black pepper, turmeric, salt, chilli powder, garam masala, garlic cloves, diced shallots, coconut milk of a lemon juice in a blender and make it into a fine paste.

Heat oil in a pan, once hot, add curry leaves. Immediately add the paste that you prepared earlier, stir it well and cook over medium heat for at least 8-10 minutes, until the oil starts to separate.

Add the chicken into the masala, stir it well, cover the pan, and then cook for another 5-6 minutes. Remove from heat and let it rest for at least 15 minutes before eating.

Serve with any flat breads or rice.