READY IN: 1hr 30mins
Recipe by mersaydees

One of my favorite recipes from the Australian grocery cookbook-magazine, Hot & Spicy Cooking. Delicious! I serve this over hot cooked basmati or jasmine rice.

Top Review by breezermom

Made this while my son was home from college, and he really enjoyed it. It is spicy, but the sweetness of the coconut offsets the heat. A big plus was the wonderful smell that filled the house! Thanks for sharing. Made for ZWT8.

Ingredients Nutrition


  1. Cut chicken into serviing pieces. Rinse and pat dry with peper towels.
  2. Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 to 8 minutes. Remove from pan and drain on paper towels.
  3. Add spices, garlic and onion and fry until onion has softened, about 6-8 minutes. Stir in tomato paste and cook for 1 minute.
  4. Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.
  5. Place lid on pan, lower heat and simmer for 40 minutes or until chicken is almost tender.
  6. Uncover pan and simmer 10 more minutes or until sauce is thick and dry.

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