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Composition of My Favourite Spicy Chicken Coconut Curry 👩🍳:
- Make ready 2 tbls for Olive oil
- Need 1 of Large Onion diced
- Make ready 1 tbls - Tumeric
- Need 1/2 tsp of dried Ginger or 1/2 inch grated fresh Ginger
- Need 1 tsp Cumin
- Require 1 tsp - Garam Masala
- Get 2 Garlic cloves crushed
- Prepare 1 tsp - Hot Red Chilli powder
- Take 1 tsp - Corriander
- Need 1/4 tsp - Cayenne pepper
- Prepare 2 for heaped tbls Medium Curry Powder
- Get 4 small Curry leaves
- Prepare 2 Tsp of Mango Chutney
- Take 8 of Chicken thighs remove skin + Bone cut into bite size pieces
- Give 1/2 Cup - Chicken Stock
- Require 1 - 400 mils tin Coconut Milk
- You need 1/4 Cup - Double Cream
- Get 1/4 Cup for frozen sweet peas
- Provide 1 heaped tsp Corn flour mixed 4 tbls water to make thicker (opt)
- Give of Enough Basmati rice for 4 people
My Favourite Spicy Chicken Coconut Curry 👩🍳 instructions:
- 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.
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