Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, my favourite spicy chicken coconut curry 👩🍳. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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My Favourite Spicy Chicken 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 is quick, it tastes delicious. They’re nice and they look fantastic. My Favourite Spicy Chicken Coconut Curry 👩🍳 is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook my favourite spicy chicken coconut curry 👩🍳 using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make My Favourite Spicy Chicken Coconut Curry 👩🍳:
- Make ready 2 tbls Olive oil
- Take 1 Large Onion diced
- Take 1 tbls Tumeric
- Prepare 1/2 tsp dried Ginger or 1/2 inch grated fresh Ginger
- Take 1 tsp Cumin
- Prepare 1 tsp Garam Masala
- Take 2 Garlic cloves crushed
- Prepare 1 tsp Hot Red Chilli powder
- Get 1 tsp Corriander
- Take 1/4 tsp Cayenne pepper
- Make ready 2 heaped tbls Medium Curry Powder
- Prepare 4 small Curry leaves
- Get 2 Tsp Mango Chutney
- Make ready 8 Chicken thighs remove skin + Bone cut into bite size pieces
- Make ready 1/2 Cup Chicken Stock
- Prepare 1 400 mils tin Coconut Milk
- Make ready 1/4 Cup Double Cream
- Get 1/4 Cup frozen sweet peas
- Prepare 1 heaped tsp Corn flour mixed 4 tbls water to make thicker (opt)
- Take Enough Basmati rice for 4 people
Add in onion, chillies and saute till golden. Add tomatoes and cook till mushy. Add in spice powders and salt and mix well. Add chicken and potatoes and mix well.
Instructions to make My Favourite Spicy Chicken Coconut Curry 👩🍳:
- 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.
Add in water and mix well. Then, add the Madras curry powder, garam masala, salt, and Kashmiri chili powder. Raise the heat to medium, and stir in the tomatoes and coconut milk. To reduce the spice in this curry, reduce the quantity of red chili powder, garam masala and ginger by half. To make the curry more spicy and hot, add a sliced jalapeño along with the onions.
So that is going to wrap this up with this exceptional food my favourite spicy chicken coconut curry 👩🍳 recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
