Coconut Chicken Curry.
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Alright, don't linger, let's task this coconut chicken curry menu with 23 elements which are undoubtedly easy to have, and we have to process them at the very least through 8 tips. You should commit a while on this, so the resulting food could be perfect.
Ingredients requirements of Coconut Chicken Curry:
- Require for marinade.
- You need 1 kg for chicken thighs (without skin), boneless.
- Need 1/2 cup - greek yoghurt (I used low fat).
- Require 1 tsp hot chilli powder.
- Need 2 tsp for garam masala.
- You need 1 tsp of garlic paste.
- Provide 1 tsp - ginger paste.
- Give of Method- Poke your chicken thighs with a knife to absorb flavours.
- Provide Mix the poked chicken with all of the above (yoghurt + spices).
- You need for Leave to marinate for at least 1hour (pic below).
- Prepare for to cook.
- Give 1 large onion, finely chopped.
- You need 1 tsp for garam masala.
- Give 2 tsp of curry powder.
- Require 2 tsp - sugar (I used brown sugar).
- Need 300 ml full fat coconut milk (canned).
- Need 300 ml for water.
- Prepare 1 can chopped tomatoes (300g).
- Prepare 1 tsp red curry paste.
- Need 1 of red chilli, halved (optional, I like mine with a slight kick!).
- Provide 1 tsp for garlic paste.
- You need 1 tsp of ginger paste.
- Provide Handful for coriander leaves.
Coconut Chicken Curry steps:
- For the marinade, mix the poked chicken with the yoghurt, and all the other marinade ingredients listed above. Leave to marinate for at least 1hour..
- Heat 2 tablespoon oil on medium-high heat. Put the chicken pieces in- sear for 3 mins on each side. Do it in 2 batches to avoid overcrowding the pan. Remove from pan. Then half each thigh to equal sizes. Set aside.
- Use the same oil that you seared the chicken, add chopped onions, 1tsp red chilli paste, 1 tsp garam masala, 2 tsp curry powder, 1 red chilli halved (optional). Mix and sauter until onions browned..
- Then add 1 can/tin of chopped tomatoes, 1 tsp ginger paste, 1 tsp garlic paste, pinch of salt. Mix all. Then add 300ml Water and stir. Cover pan and let simmer on medium high heat for 10 mins. Stir occasionally..
- Once tomato sauce cooked, add the chicken pieces and stir with cooked sauce. Still on medium heat, cover and let the chicken cook in the sauce for 7 mins..
- Then remove lid from pan and let chicken cook (uncovered) for another 7 mins. Add 2 tsp of sugar. Mix.
- Then, add 300ml coconut milk, and mix with chicken sauce. Let cook on medium heat uncovered for 20-25 mins to thicken the sauce..
- Once the sauce has thickened, your chicken is ready! Garnish with chopped coriander leaves. Serve with rice 🧡 Bon appetit!!.
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