How are you currently at the moment ?, I trust you’re properly and often delighted. through this web site I will introduce the recipe for cooking Coconut Chicken Curry that is currently extremely popular with various groups, which has a easy and fast method of making relatively, this Coconut Chicken Curry food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.
Coconut Chicken Curry cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you simply, you may make it in simple actions. You may make it for friends or family events, and it could be offered at different public activities actually. 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 approach this coconut chicken curry formula with 23 components which are surely easy to have, and we have to process them at the very least through 8 tips. You should invest a while on this, so the resulting food could be perfect.
Composition of Coconut Chicken Curry:
- Take of marinade
- Give 1 kg for chicken thighs (without skin), boneless
- Make ready 1/2 cup - greek yoghurt (I used low fat)
- You need 1 tsp hot chilli powder
- Provide 2 tsp garam masala
- Give 1 tsp for garlic paste
- Get 1 tsp ginger paste
- Require - Method- Poke your chicken thighs with a knife to absorb flavours
- Make ready of Mix the poked chicken with all of the above (yoghurt + spices)
- Make ready for Leave to marinate for at least 1hour (pic below)
- Get - to cook
- You need 1 for large onion, finely chopped
- Get 1 tsp garam masala
- Require 2 tsp - curry powder
- Get 2 tsp sugar (I used brown sugar)
- You need 300 ml - full fat coconut milk (canned)
- Require 300 ml - water
- Need 1 can chopped tomatoes (300g)
- Need 1 tsp - red curry paste
- Get 1 for red chilli, halved (optional, I like mine with a slight kick!)
- Prepare 1 tsp - garlic paste
- You need 1 tsp - ginger paste
- Take 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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