Simmered in a deliciously spiced creamy coconut sauce and then topped with almonds, this coconut chicken curry is always a hit! Quick and easy to make as well.
In a large bowl, combine the coconut milk, coriander, chili powder, grated galangal or ginger, garlic, salt, and brown sugar, plus the toasted coconut and almonds.
Heat the vegetable oil in a deep pan to medium. Add the chicken cubes, bay leaf, and cardamom pods and stir-fry for 2-3 minutes until the chicken turns whitish.