A Moroccan Coconut Curry with Chicken

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Moroccan curry

My in-laws just returned from a 50th anniversary trip to Morocco with bags of spices in tow, including a pouch of divine-smelling curry powder that they gave to me. Thank you, in-laws!

I’ve never attempted (or eaten?) a Moroccan curry, but found plenty of recipes online, including this easy one on Epicurious. One thing I love about Epicurious is that reviewers put in loads of helpful tips in the comment section. So I followed those extra pieces of advice, plus added my own alterations. The resulting dish was quite tasty, and one I’d love to make again. Enjoy!

Moroccan Coconut Curry with Chicken

2 tablespoons coconut oil (or any veggie oil)
1 medium onion, chopped
1 red bell pepper, chopped
2 bird’s eye Thai chiles (or any hot pepper), chopped
5 cloves of garlic, diced
2 cups chicken broth
1 (15-oz) can chickpeas, rinsed and drained
1 (15-oz) can chopped tomatoes
3 teaspoons curry powder
1/2 teaspoon salt
Freshly ground black pepper
1/2 can of coconut milk (you can freeze other half)
3/4 lb chicken breast, cut in strips
juice of one-half lime
fresh mint
white rice

Heat oil in large pan (I used a Le Creuset.) Add onion, bell pepper and chiles; cook, stirring occasionally, until softened. Add garlic, stirring constantly for a minute. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper; bring to a boil over high heat. Simmer on low for a long time (15 mins is great, or as long as you have); eventually, add coconut milk and chicken. Allow chicken to cook through. Add torn mint leaves and lime juice. Serve over rice, and add more mint for garnish. Delicious!

4 Responses to “A Moroccan Coconut Curry with Chicken”

  1. Rajat Kochar Says:

    Coconut Curry with Chicken looking so delicious and spicy. Nice Recipe will try to make in next couple of days.

  2. Jessica Says:

    Wow 50th anniversary trip to Morocco- impressive. The recipe is intriguing. Curious about the pouch of curry powder. What is the typical combination of spices for a Moroccan curry powder? thanks! Nice site

  3. Louisa Says:

    Amazing recipe thank you, I did everything as outlined and it tasted delicious. The only thing I added were some chopped dried apricots and they just added a different dimension. Superb, thank you!

  4. Adam Says:

    I made this in my crock pot. I doubled the liquid ingredients and used five drumsticks, 8 boneless, skinless thighs and 4 boneless, skinless breasts cut in 3 pieces. I cooked it on low for just under 4 hours. After removing the meat I poured the liquid into a saucepan and reduced it to half then served the chicken and sauce with texmati rice 

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