creamy coconut chicken curry

Creamy Coconut Chicken curry

m12 What you need :

 Whole chicken/thighs/ drumsticks 300 g
Roasted curry powder 2 tbsp
Ginger and garlic grated 2 tbsp
Chili powder 2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Maggi coconut milk powder/fresh coconut milk 2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves
Salt and pepper to taste
 Onion  1 large

Let’s make it:

  • If you are using a whole chicken or thighs, cut them into medium-sized pieces.
  • Massage the chicken pieces with grated ginger, grated garlic, chili powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick , curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr,  allowing the chicken pieces to soak up the flavours of spices.  For a more juicier version, keep overnight in the fridge.
  • Heat up oil in a pan.
  • Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown.
  • Now add marinated chicken.
  • Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked.
  • Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out.
  • Open the lid , scrape all the juices and mix everything thoroughly.
  • Pour enough warm water just above the level of chicken.
  • Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly.
  • Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for  coconut milk and gravy to come together.
  • Cover and cook under low flame for another  2-3 mins.
  • Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
  • Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles.
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Chicken Devilled

Devilled Chicken – with bursting fiery flavour

Try this delicious, easy to rustle up, fiery chicken dish for any main meal to go with rice, noodles or bread.  Add lots of veggies to give it a healty twist as well as to add tempting natural colours.

Also, you can warm up some tortilla wraps on a pan and fill them up with it and roll up to fix a perfect picnic, office or school lunch.  Store the left overs in the fridge and you can make a wrap in no time.

What you need to make this dish;
 Chicken thighs or legs (skinless, bite size pieces) 300 g
Red, Yellow and Green bell pepper 1/2 each
Onion 1
Red cheery tomatoes a handful
Leek 1 stem
Carrot 1 large
Ginger and garlic thinly sliced 1 tbsp
Soy sauce 2 tbsp
Fish sauce (a must to get the authentic Chinese flavours) 2 tbsp
Chili powder, cumin powder, turmeric powder  1 tsp each
Salt & lemon juice  

Let’s make it:

Prepare the veggies 

Cut and place all the veggies separately on a  plate.
veg-300x224

  • Cut bell peppers, onion and carrot into squares
  • Slice the white part of leeks lengthwise and the green part in rounds
  • Slice ginger and garlic thinly

Prepare the chicken

  • Marinate the chicken with chili powder, cumin powder, turmeric powder,  lemon juice and salt
  • Cover and  keep aside for 20 mins
  • Heat up oil and shallow fry the chicken until golden on medium heat. Once cooked, cover and lower the fire to the minimum and keep for 5-10 mins for juices to run out .   Open the lid, scrape the juices off and fry a few minutes until all the chicken pieces are well coated.  
  • Adjust salt at this point
Stir fry
  • In a separate, wide wok add two tbsps of olive oil and heat up
  • Brown ginger and garlic
  • Add carrots and stir fry until  soft
  • Add leek whites, followed by bell peppers and continue to stir fry
  • Add onion squares and the green parts of leek
  • Now push the vegetables to a side of the wok

Make the sauce : Add salt,  tomato sauce, soy sauce, fish sauce, sugar and Chinese chili paste in a small bowl and whisk them together)

  • Pour this sauce to the spared space of the wok,  stir quickly until bubbly
  • Bring  sauces and vegetables together
  • Add the chicken pieces with all it’s juices
  • Stir fry on high flame a min or two
  • Finally toss  a handful of halved red cherry tomatoes on the top and sprinkle some Chinese chili paste 
  • Serve hot or wrap in a tortilla
  • Yum!!!!

Chicken Devilled

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