My Favourite Spicy Chicken Coconut Curry 👩‍🍳

Name: My Favourite Spicy Chicken Coconut Curry 👩🍳
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbls Olive oil; 1 Large Onion diced; 1 tbls Tumeric; 1/2 tsp dried Ginger or 1/2 inch grated fresh Ginger; 1 tsp Cumin; 1 tsp Garam Masala; 2 Garlic cloves crushed; 1 tsp Hot Red Chilli powder; 1 tsp Corriander; 1/4 tsp Cayenne pepper; 2 heaped tbls Medium Curry Powder; 4 small Curry leaves; 2 Tsp Mango Chutney; 8 Chicken thighs remove skin + Bone cut into bite size pieces; 1/2 Cup Chicken Stock; 1 400 mils tin Coconut Milk; 1/4 Cup Double Cream; 1/4 Cup frozen sweet peas; 1 heaped tsp Corn flour mixed 4 tbls water to make thicker (opt); Enough Basmati rice for 4 people

Maureen 😀 @Moe131

Liverpool England

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

Saved

Ingredients

45 minutes

4 servings

2 tblsOlive oil
1Large Onion diced
1 tblsTumeric
1/2 tspdried Ginger or 1/2 inch grated fresh Ginger
1 tspCumin
1 tspGaram Masala
2Garlic cloves crushed
1 tspHot Red Chilli powder
1 tspCorriander
1/4 tspCayenne pepper
2heaped tbls Medium Curry Powder
4small Curry leaves
2 TspMango Chutney
8Chicken thighs remove skin + Bone cut into bite size pieces
1/2 CupChicken Stock
1400 mils tin Coconut Milk
1/4 CupDouble Cream
1/4 Cupfrozen sweet peas
1heaped tsp Corn flour mixed 4 tbls water to make thicker (opt)
Enough Basmati rice for 4 people

Saved

Steps

45 minutes

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

Saved

Cooksnaps

Saved

Maureen 😀 @Moe131

on May 25, 2020 21:07

Liverpool England

Cookpad founder Member Ambassador, Also a Cookaholic.I love this Cookpad Site, Recipes, friends, interesting people and outstanding recipes, and able to see and to taste food from all over the world. i have learned so much more here, spices , herbs and lovely recipes of different cultures. also experimenting mixing different herbs and spices and making my own creations .I have cooked for my family since I was 14yrs, home from school as my Grandmother could no longer cook she was 91yrs, my Dad worked and there was only me so I learned quite quick and have always enjoyed it. I only started experimenting with herbs and spices and items I had never heard of before through joining Cookpad 2014 and I'm still learning new things. It is a passion of mine and I always invite my family around so I can create something new for them to try. my children grew up learning lots from me I have 3 daughters all with their own families and two Sons one who cooks for his family also my youngest son who is still at home with me,he comes up with some lovely meals and ideas so I'm proud of them all. 💜