My Favourite Spicy Chicken Coconut Curry 👩🍳
Love this one of my favourite Curries. The thigh meat adds alot of flavour to this dish.it just tastes so good I always tend to make more of the curry sauce so as I have a container of curry sauce ready for another dish like curry sauce over chips or as a dip #MyCookbook
My Favourite Spicy Chicken Coconut Curry 👩🍳
Love this one of my favourite Curries. The thigh meat adds alot of flavour to this dish.it just tastes so good I always tend to make more of the curry sauce so as I have a container of curry sauce ready for another dish like curry sauce over chips or as a dip #MyCookbook
Cooking Instructions
- 1
Heat up the oil using 1 tbls, then add the onions and garlic + Ginger fry for 1 minute
- 2
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.
- 3
Mix and cook on medium for 2 minutes next add the chicken stock stir in and let it simmer for 5 minutes.
- 4
Next add the curry leaves stir in then add the Coconut Milk and mix in.Bring to the boil.
- 5
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.
- 6
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.
- 7
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.
- 8
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