My Lovely Coconut Curry. Extra turmeric, cinnamon or cumin would also be lovely. *Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke. I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was. It's easy to make and packs a punch of flavor from turmeric, ginger & curry spices.

My Lovely Coconut Curry I've been eating it as leftovers for lunch, dinner… EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato. A classic easy coconut curry with chickpeas, inspired by Indian flavors.

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Extra turmeric, cinnamon or cumin would also be lovely. *Note: Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke. I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was. It's easy to make and packs a punch of flavor from turmeric, ginger & curry spices.

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Ingredients for My Lovely Coconut Curry:

Prepare 3 for Chicken breasts cut 1 inch pieces.Or boneless chicken thighs.
Give 3 tbls - Mild Chilli oil.
You need 1 tsp for Butter.
You need 2 of Shallots chopped.
Prepare 1 tsp for Ginger crushed.
Require 2 for Garlic cloves crushed.
Require 1 - + 1/2 tsp Garam masala powder.
You need 1/2 tsp Corriander powder.
Give 1/2 Tsp of Cumin powder.
Provide 1 tsp for tumeric powder.
You need 3 of Curry leaves.
Provide 1 - Dried Chicken Stock.
Give 1 Can (400 mls) Coconut milk.
Provide 4 tbls Double Cream.
You need for Some fresh Corriander for Garnish.

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My Lovely Coconut Curry steps:

In a frying pan add 1 tbls chilli oil and heat up. Add the onions stir around for 1 minute..
Next add the Ginger, Garlic and fry for 1 min or until you get the lovely aroma..
Next add all the dry spices with the other tbls chilli oil..
Next add the chicken mix around and fry for 5 minutes turning the chicken over and around then add the butter and stir in..
Add the Can of coconut milk and stir. Next add the curry leaves. Then add the chicken stock and mix in. Leave to simmer for 10 minutes stirring occasionally..
Add 1 tbls Tomato Purèe and mix in. Cover Leave to simmer for a further 10 minutes stirring often..
Add the double cream to it. And serve on a bed of Basmati rice. Garnish with fresh Corriander..

It's perfect for when you want a very delicious meal but are short on time. You can have this whole The coconut sugar just provides some lovely flavor balance between the spicy and salty flavors in the dish. We only use one tablespoon and it's. An incredible Coconut Curry Sauce that's creamy with great depth of flavour yet is simple to make with everyday spices. Here's a really terrific Coconut Curry Sauce with beautiful depth of flavour yet is made with everyday spices.

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