Dinner
Matcha and Coconut Honey Chicken Curry
A Japanese-Indian original, chicken thighs braised in a coconut milk curry where ceremonial matcha is whisked into the sauce base so the grassy bitter depth of Japanese green tea and the honey sweetness and chilli heat create a compound flavor tension that is unlike any curry that came before it.
$6
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
748Calories
38gProtein
28gFat
92gCarbs
18gSugar
3gFiber
742mgSodium
98mgChol
0gSat Fat
Goes well with
Coconut Lager
local
Thai Iced Tea
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Pat chicken thighs dry and season with 0.75 tsp salt. Finely dice onion, grate garlic and ginger, slice green chilli. Whisk 1.5 tsp matcha powder with 3 tbsp warm water until completely smooth. Measure coconut milk, stock, soy sauce, honey, lime juice, and have coriander and sesame seeds ready.
2
Sear
Heat 1.5 tbsp oil in a wide heavy pan over medium-high heat. Sear chicken skin-side down 5–6 minutes until deep golden brown. Flip and cook 2 minutes. Remove and set aside.
3
Bloom
Reduce heat to medium. Add diced onion, cook 5 minutes until softened. Add garlic, ginger, and green chilli; stir 1 minute. Add ground coriander, cumin, and turmeric; stir 1 minute until fragrant.
4
Build
Pour matcha mixture and 2 tbsp honey into the pan, stir to combine—the base will turn vivid green. Add 400ml coconut milk, 150ml stock, and 1 tbsp soy sauce; stir and bring to a gentle simmer over medium heat.
5
Braise
Return chicken skin-side up, cover, and braise over low-medium heat 28–30 minutes until cooked through. Uncover and simmer 5 minutes to reduce sauce slightly. Stir in 1.5 tbsp lime juice and taste; adjust honey or lime to balance the matcha bitterness, honey sweetness, and chilli heat.
6
Plate
Scatter 10g fresh coriander and 1 tsp toasted sesame seeds over the curry. Serve with 360–440g steamed jasmine rice and lime wedges on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 bone-in skin-on chicken thighs
- 1.5 tbsp1.5 tbsp neutral oil
- 1.25 tsp1.25 tsp fine sea salt
- 11 medium onion
- 3 cloves3 cloves garlic
- 11 thumb fresh ginger
- 22 small green chilli
- 1.5 tsp1.5 tsp ground coriander
- 1 tsp1 tsp ground cumin
- 0.5 tsp0.5 tsp ground turmeric
- 1.5 tsp1.5 tsp ceremonial grade matcha powder
- 3 tbsp3 tbsp warm water
- 2 tbsp2 tbsp honey
- 400ml400ml coconut milk
- 150ml150ml chicken stock
- 1 tbsp1 tbsp soy sauce
- 1.5 tbsp1.5 tbsp lime juice
- 360g360g jasmine rice
- 10g10g fresh coriander
- 11 lime
- 1 tsp1 tsp toasted sesame seeds
