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Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened. This coconut curry chicken can be made in one pot and is packed with delicious flavors!
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Ingredients My Favourite Spicy Chicken Coconut Curry 👩🍳:
- Take 2 tbls of Olive oil
- Provide 1 for Large Onion diced
- Require 1 tbls Tumeric
- Make ready 1/2 tsp of dried Ginger or 1/2 inch grated fresh Ginger
- Need 1 tsp Cumin
- Prepare 1 tsp - Garam Masala
- Require 2 for Garlic cloves crushed
- You need 1 tsp of Hot Red Chilli powder
- You need 1 tsp - Corriander
- Take 1/4 tsp for Cayenne pepper
- Provide 2 for heaped tbls Medium Curry Powder
- Make ready 4 for small Curry leaves
- Give 2 Tsp Mango Chutney
- Need 8 - Chicken thighs remove skin + Bone cut into bite size pieces
- Give 1/2 Cup for Chicken Stock
- Provide 1 400 mils tin Coconut Milk
- Require 1/4 Cup for Double Cream
- Give 1/4 Cup - frozen sweet peas
- Make ready 1 of heaped tsp Corn flour mixed 4 tbls water to make thicker (opt)
- You need of Enough Basmati rice for 4 people
Naturally vegan + gluten-free; add vegetables like cauliflower or A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on flavor! Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken. A good chicken curry is adaptable - you should be able to make it spicier if you're a spice fiend, and slightly milder and sweeter if you're looking for a comforting easy.
My Favourite Spicy Chicken Coconut Curry 👩🍳 how to cook:
- Heat up the oil using 1 tbls, then add the onions and garlic + Ginger fry for 1 minute
- Add the other tbls oil,Then add all the dry spices Tumeric, Garam Masala, Cumin, cayenne pepper, Corriander, Red Chilli powder, Medium Curry Powder also add the chicken turn the heat down to medium turn it all over and mix until all the chicken is coloured.
- Mix and cook on medium for 2 minutes next add the chicken stock stir in and let it simmer for 5 minutes.
- Next add the curry leaves stir in then add the Coconut Milk and mix in.Bring to the boil.
- Next add the Coconut shavings, Mango Chutney. Stir and simmer stirring occasionally for 15- 20 minutes. Then add the Basmati rice to a saucepan and start to cook the rice.
- Take the chicken curry off the heat let it cool for 10 minutes. Then add the Cream or yogurt to the mix stir it until it's all mixed. Add back to the heat bring to boil then turn down to keep warm.
- I added the sweet frozen peas peas only to colour it simmer to heat them up. Then if you want it thick use the cornflour add stir until all mixed. Serve on a bed of Basmati rice.
This healthy chicken coconut curry is one of my all time favorite recipes. I made this coconut chicken curry since stews are so forgiving in the freezer. When I was pregnant with my daughters I made all sorts of stews for our freezer and was so happy to defrost them throughout the winter while. Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! The broth is what is made with the spices & the onion.
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