Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mid-week coconut chicken curry. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies! You can add some carrot sticks (add along with red pepper) Love all that coconut that you added to this curry, I made something similar a few weeks ago, I must add toasted coconut too! A quick, easy and super tasty Coconut Chicken Curry recipe, so simple to whip up for a delicious family meal mid-week!
Mid-Week Coconut Chicken Curry is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Mid-Week Coconut Chicken Curry is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook mid-week coconut chicken curry using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mid-Week Coconut Chicken Curry:
- Make ready 2 tbsp coconut oil
- Make ready 2 cloves garlic crushed
- Make ready 1 onion, finely chopped
- Prepare 1 large red chilli, finely chopped
- Get 1 1/2 tbsp medium curry powder
- Prepare 2 chicken breast fillets, sliced
- Take 400 g tinned tomatoes
- Take 400 mls coconut milk
- Take 1 lemon, zested & juiced
- Prepare 2 spring onions, sliced
This garbanzo bean curry skips the complicated steps but doesn't skimp on. This coconut chicken curry recipe is great for a quick mid-week dinner. If you like your curry on the milder side, add a little less red curry paste. Other popular incarnations of this dish include Burmese chicken curry; Vietnamese chicken curry; and Sri Lankan chicken curry.
Instructions to make Mid-Week Coconut Chicken Curry:
- Add the coconut oil to a wok or large frying pan. Gently fry the onions, garlic and chilli for 5 minutes.
- Sprinkle the curry powder over the top of the onions and continue to stir for another few minutes.
- Turn the heat of the hob up to medium high and add the chicken breast slices to the wok, stirring well to coat the meat with the spices.
- When the chicken has browned on the outside, and is well coated with the spices, add the coconut milk and tomatoes to the wok. Stir well to mix
Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken. I grew up eating chicken curry. Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same. Our Americanized version might be a bit untraditional, but trust us, it's delicious.
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