Creamy Chicken & Coconut Curry

Name: How to cook Creamy Chicken & Coconut Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 people
Cuisine: Us

Introduce

Chef :

Natalie Marten (Windsor__Foodie)

Creamy Chicken & Coconut Curry

This curry tastes a wonderfully comforting, creamy and is lightly spiced so all of the family can enjoy it. Perfect served over some simple plain basmati rice or with some chapati or naan to mop up the thick fragrant sauce. Ready and on the table within an hour.

Ingredient

Food ration :

2-3 people

Cooking time :

1 hour

2.5

chicken breasts, or 5-6 skinless thighs, cut into chunks,

onions, chopped finely,

2 inches

fresh ginger, chopped finely,

heaped tsp garlic puree paste,

125 ml

coconut milk, (full fat),

1 tbsp

tomato puree paste,

2 tsp

garam masala,

1 tsp

coriander seeds, ground finely,

1 tsp

turmeric,

1/2 tsp

hot chilli powder,

1/2 tsp

white pepper,

1 tsp

table salt,

2 tbsp

vegetable oil or ghee,

2 tbsp

dessicated coconut,

leaves

Chopped fresh coriander or parsley

Cooking instructions

* Step 1

In a large saucepan add in the oil and heat up over a medium heat. Add in the chopped onions and fry gently for 4-5 minutes until the become translucent and begin to soften up. Stir occasionally and ensure they don't catch. If they are turning dark brown on the edges the heat is too high. Ensure you don't burn the onion otherwise they'll taste bitter.

* Step 2

Add in the chopped ginger and minced garlic. Stir through the onions and fry for a further 2 minutes. Next add in all the dry spices and the salt and pepper. Stir through and fry off the spices to cook them through for a further 2-3 minutes. The onions should be beautifully soft and lightly golden now.

* Step 3

Add in the tomato paste and stir through. Then add in the pieces of chicken. Turn the heat up a little and fry off the chicken until opaque on all sides. Pour in the coconut milk, stir well and bring to a simmer with a lid on. Simmer on a medium low heat until the chicken is tender and the sauce nice and thick. This will take 20-30 minutes.

* Step 4

Add the dessicated coconut to a small dry frying pan and toast until golden then remove from the heat. Serve up the curry and scatter over the toasted coconut. Garnish with coriander or parsley leaves. Enjoy! :)