How are you currently as of this ideal moment ?, My spouse and i pray you’re properly and delighted often. through this web site I will introduce the recipe for cooking Coconut Chicken Curry that is currently extremely popular with various groups, with a comparatively easy and fast method of making, this Coconut Chicken Curry food is in great demand by lots of people, and tastes good also, creates all of your spouse and children and friends You like it quite possibly.
Coconut Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be provided at several recognized occasions also. I am certain you will see lots of people who just like the Coconut Chicken Curry dishes which you make.
Alright, don’t linger, let’s plan this coconut chicken curry formula with 23 elements which are undoubtedly easy to receive, and we have to process them at the very least through 8 ways. You should expend a while on this, so the resulting food could be perfect.
Composition Coconut Chicken Curry:
- You need marinade
- Make ready 1 kg chicken thighs (without skin), boneless
- You need 1/2 cup - greek yoghurt (I used low fat)
- Make ready 1 tsp for hot chilli powder
- Provide 2 tsp - garam masala
- Provide 1 tsp of garlic paste
- Prepare 1 tsp for ginger paste
- Prepare Method- Poke your chicken thighs with a knife to absorb flavours
- Require for Mix the poked chicken with all of the above (yoghurt + spices)
- Get - Leave to marinate for at least 1hour (pic below)
- Get to cook
- You need 1 of large onion, finely chopped
- Give 1 tsp of garam masala
- Prepare 2 tsp for curry powder
- Make ready 2 tsp - sugar (I used brown sugar)
- Take 300 ml for full fat coconut milk (canned)
- Require 300 ml - water
- Need 1 can - chopped tomatoes (300g)
- Make ready 1 tsp - red curry paste
- Take 1 of red chilli, halved (optional, I like mine with a slight kick!)
- Provide 1 tsp of garlic paste
- Provide 1 tsp of ginger paste
- Require Handful coriander leaves
Coconut Chicken Curry how to cook:
- For the marinade, mix the poked chicken with the yoghurt, and all the other marinade ingredients listed above. Leave to marinate for at least 1hour.
- Heat 2 tablespoon oil on medium-high heat. Put the chicken pieces in- sear for 3 mins on each side. Do it in 2 batches to avoid overcrowding the pan. Remove from pan. Then half each thigh to equal sizes. Set aside
- Use the same oil that you seared the chicken, add chopped onions, 1tsp red chilli paste, 1 tsp garam masala, 2 tsp curry powder, 1 red chilli halved (optional). Mix and sauter until onions browned.
- Then add 1 can/tin of chopped tomatoes, 1 tsp ginger paste, 1 tsp garlic paste, pinch of salt. Mix all. Then add 300ml Water and stir. Cover pan and let simmer on medium high heat for 10 mins. Stir occasionally.
- Once tomato sauce cooked, add the chicken pieces and stir with cooked sauce. Still on medium heat, cover and let the chicken cook in the sauce for 7 mins.
- Then remove lid from pan and let chicken cook (uncovered) for another 7 mins. Add 2 tsp of sugar. Mix
- Then, add 300ml coconut milk, and mix with chicken sauce. Let cook on medium heat uncovered for 20-25 mins to thicken the sauce.
- Once the sauce has thickened, your chicken is ready! Garnish with chopped coriander leaves. Serve with rice 🧡 Bon appetit!!
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