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Madras Coconut Chicken Curry

• 8 chicken thighs, skinless ( or favorite chicken parts)
• 1/2 lb. potato or squash, peeled and cut into chunks
• 1/2 cup parsnips cut into chunks
• 1/2 cup celery cut into chunks
• 1/2 cup butternut squash cut into chunks
• 1 onion diced large
• 2 tbsp. canola oil
• 1 tsp. Yellow Mustard Seed, whole
• 2 one-inch sticks of Cinnamon
• 4 cloves fresh garlic, minced
• 1 tbsp. Ginger Powder
• 3 tbsp. Madras Curry Powder
• 1 tsp. whole black Tellicherry Peppercorns
• 1 can unsweetened coconut milk
• 1 teaspoon Trapani Sea Salt

Heat oil in medium saucepan. Add Mustard Seeds and let them pop. Add Cinnamon Sticks. Cook briefly to release their aromas. Add the onion and cook until golden brown. Add garlic and continue cooking 2-3 minutes more. Add chicken pieces, Trapani Sea Salt, Tellicherry Peppercorns, Ginger Powder and Madras Curry Powder and cook until brown, adding small quantities of water as necessary to keep the spices from scorching. Add the vegetables, the coconut milk and 1/2 cup of water. Bring to a boil, reduce heat to simmer, cover and cook for 30-40 minutes until the meat falls easily off the bone and the juices not too thick. Serve with steamed basmati rice

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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Contrary to popular belief, cinnamon flavors vary depending on their origin and the variety.
From $3.85

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