Chicken curry to Chicken stew -easy 10 minute makeover
Chicken curry to Chicken stew -easy 10 minute makeover

Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken curry to chicken stew -easy 10 minute makeover. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Stir together. (At this point you could add the cooked or uncooked chicken pieces and let them cook with the chickpeas.) Season with a few dashes of garlic salt and pepper. Return the chicken to the pan and pop the lid on. Just before serving stir through half the coriander.

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To begin with this particular recipe, we must first prepare a few ingredients. You can cook chicken curry to chicken stew -easy 10 minute makeover using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Chicken curry to Chicken stew -easy 10 minute makeover:
  1. Take chicken home style curry leftover (here I'm giving the recipe of a leftover curry with 5 to 5 pieces)
  2. Take 1 teaspoon vegetable oil
  3. Prepare 1/4 teaspoon mustard seeds
  4. Take 1/4 teaspoon cumin seeds
  5. Prepare 2 sprigs curry leaves
  6. Get 1/2 teaspoon whole spices ( can use whatever you have, preferably cinnamon-cardamom-clove-star anise)
  7. Make ready 1/2 a cup coconut milk
  8. Get to taste salt
  9. Take as required pepper (use only if required after tasting to balance the flavors out )
  10. Make ready coriander leaves chopped (add as much as you like)

Saute till onion becomes soft (keep in mind that onions should not brown in this recipe). When the onion becomes soft, add chicken pieces, salt and mix well. Add medium thick coconut milk and cover and cook. Stir when chicken is half done.

Steps to make Chicken curry to Chicken stew -easy 10 minute makeover:
  1. Give your chicken curry's leftover an easy twist (you can use any home style curry with a basic recipe of ginger-garlic-onions-tomatoes-red chilly,coriander and turmeric powders).
  2. In a wok, heat the vegetable oil and crackle the mustard seeds and cumin seeds. Add curry leaves and the whole spices in as well.
  3. Saute for 5 seconds, and add the leftover chicken curry and heat it. Add water if required to loosen the gravy slightly.
  4. Once it starts boiling, lower the flame and add the coconut milk. You can use fresh coconut milk or you can make one with any coconut milk powder.
  5. Mix well, and let it heat up on low flame. Once it starts to boil, add coriander leaves and give it a mix again
  6. Taste now, add more salt and some pepper if required and serve hot. Goes great with kerala appams. Can use as a curry to bread, chapatis or dosas too.

Heat oil in a large pan over medium heat. Add onion and cook until soft. Heat oil in a non-stick frying pan over medium-high heat. Blend cornflour and a little evaporated milk in a jug. So, if you are conscious about your fat intake, prefer white meat over red meat.

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