Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, my lovely coconut curry. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. 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.
My Lovely Coconut Curry is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. My Lovely Coconut Curry is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have my lovely coconut curry using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make My Lovely Coconut Curry:
- Get 3 Chicken breasts cut 1 inch pieces.Or boneless chicken thighs
- Prepare 3 tbls Mild Chilli oil
- Make ready 1 tsp Butter
- Prepare 2 Shallots chopped
- Take 1 tsp Ginger crushed
- Get 2 Garlic cloves crushed
- Take 1 + 1/2 tsp Garam masala powder
- Get 1/2 tsp Corriander powder
- Prepare 1/2 Tsp Cumin powder
- Take 1 tsp tumeric powder
- Take 3 Curry leaves
- Prepare 1 Dried Chicken Stock
- Get 1 Can (400 mls) Coconut milk
- Take 4 tbls Double Cream
- Take Some fresh Corriander for Garnish
This garbanzo bean curry skips the complicated steps but doesn't skimp on. It's easy to make and packs a punch of flavor from turmeric, ginger & curry spices. This coconut curry recipe is everything I want on a weeknight. Scratch that - it's everything I want… any time.
Instructions to make My Lovely Coconut Curry:
- 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.
I've been eating it as leftovers for lunch, dinner… This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make! An easy vegan coconut curry made with chickpeas and cauliflower. It's perfect for serving over rice or with a side of naan! And for hot stews and curries on cold winter nights! On the worst of the winter days, I'd get home from work, put on my pajamas, and throw together a quick pot of soup or curry.
So that’s going to wrap this up with this special food my lovely coconut curry recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
