Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, my lovely coconut curry. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
My Lovely Coconut Curry is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. My Lovely Coconut Curry is something that I’ve loved my whole life.
Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have my lovely coconut curry using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make My Lovely Coconut Curry:
- Make ready 3 Chicken breasts cut 1 inch pieces.Or boneless chicken thighs
- Prepare 3 tbls Mild Chilli oil
- Get 1 tsp Butter
- Prepare 2 Shallots chopped
- Take 1 tsp Ginger crushed
- Prepare 2 Garlic cloves crushed
- Prepare 1 + 1/2 tsp Garam masala powder
- Take 1/2 tsp Corriander powder
- Get 1/2 Tsp Cumin powder
- Make ready 1 tsp tumeric powder
- Prepare 3 Curry leaves
- Make ready 1 Dried Chicken Stock
- Take 1 Can (400 mls) Coconut milk
- Take 4 tbls Double Cream
- Make ready Some fresh Corriander for Garnish
This garbanzo bean curry skips the complicated steps but doesn't skimp on. It's easy to make and packs a punch of flavor from turmeric, ginger & curry spices. This coconut curry recipe is everything I want on a weeknight. Scratch that - it's everything I want… any time.
Steps to make My Lovely Coconut Curry:
- In a frying pan add 1 tbls chilli oil and heat up. Add the onions stir around for 1 minute.
- Next add the Ginger, Garlic and fry for 1 min or until you get the lovely aroma.
- Next add all the dry spices with the other tbls chilli oil.
- Next add the chicken mix around and fry for 5 minutes turning the chicken over and around then add the butter and stir in.
- Add the Can of coconut milk and stir. Next add the curry leaves. Then add the chicken stock and mix in. Leave to simmer for 10 minutes stirring occasionally.
- Add 1 tbls Tomato Purèe and mix in. Cover Leave to simmer for a further 10 minutes stirring often.
- Add the double cream to it. And serve on a bed of Basmati rice. Garnish with fresh Corriander.
I've been eating it as leftovers for lunch, dinner… This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make! An easy vegan coconut curry made with chickpeas and cauliflower. It's perfect for serving over rice or with a side of naan! And for hot stews and curries on cold winter nights! On the worst of the winter days, I'd get home from work, put on my pajamas, and throw together a quick pot of soup or curry.
So that is going to wrap it up with this exceptional food my lovely coconut curry recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
