Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, our family recipe for coconut milk curry. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Even those on the fence about curries should try this recipe as it's heavy on the coconut milk and light on the spices. I was looking for a recipe that didn't call for curry paste since our local markets are out of it, but that just. Many curry recipes call for coconut milk to thicken a sauce and make it creamy: it also adds a subtle coconut undertone.
Our Family Recipe for Coconut Milk Curry is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Our Family Recipe for Coconut Milk Curry is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook our family recipe for coconut milk curry using 19 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Our Family Recipe for Coconut Milk Curry:
- Prepare 1 thigh Chicken thigh
- Get 2 tbsp ☆Plain yogurt
- Get 1 tsp ☆Turmeric
- Prepare 1 dash ☆Salt and pepper
- Prepare 1 to 2 Potatoes
- Take 1 large Onion
- Make ready 1 Vegetable oil or butter
- Make ready 1 piece/clove each ◎Garlic and ginger
- Prepare 1 ◎Red chili pepper
- Make ready 1 ◎Bay leaf
- Make ready 3 cm ◎Cinnamon stick
- Make ready 1/2 tsp ◎Cumin seeds
- Get 1 tbsp White wine
- Make ready 1 1/2 tbsp ●Curry powder
- Prepare 200 ml ●Water
- Get 2 tbsp each ●Ketchup and Japanese Worcestershire-style sauce
- Prepare 1 can Coconut milk
- Get 2 tsp Garam masala
- Prepare 1 dash Cardamon powder
Stir all ingredients and cover pan, simmer on medium-low Made the Coconut Chicken curry for dinner, I added peppers and also tinned diced tomatoes The recipe immediately went into our favorite healthy recipe file. Your recipes have all been big. Rich, versatile canned coconut milk plays a central role in many curries—but that's just the beginning of what this pantry superstar can do. All Reviews for Vegan Chickpea Curry without Coconut Milk.
Steps to make Our Family Recipe for Coconut Milk Curry:
- Cut the chicken into bite sizes. Poke several holes with a fork, and rub into the ☆ ingredients. Leave to marinate for about 20 minutes. Please cover with plastic wrap and refrigerate.
- Cut the potatoes into easy to eat pieces (peeled or unpeeled, your choice). Peel the onion. Slice one half thinly, and grate the other half.
- Put vegetable oil and all the ◎ ingredients in a pot. Crush the ginger with the skin intact if you can. Stir fry over low heat until fragrant.
- Add sliced onion and stir fry. When the slices have wilted, add grated onion. You don't have to caramelized the onion slices - just cook until they smell sweet. The cumin scent is very strong, so you may not be able to discern from the onion fragrance, but after making this a few times you'll get used to detecting it.
- Add potatoes and stir fry. When the pieces start to become translucent, turn the heat off.
- Heat a little oil in a frying pan, and pan fry the chicken from Step 1. Add white wine and boil for about 10 seconds.
- Add the chicken with the pan juices to the pot from Step 5.
- Add all the ● ingredients and mix. Simmer for 10-15 minutes over low-medium heat. The photo shows how it looks before simmering.
- This photo shows how it looks after simmering. The cinnamon stick should have softened and fallen apart at this stage, so take it out.
- Add coconut milk and stir to combine. Simmer for another 10 to 15 minutes over medium heat.
- Finally, add garam masala and cardamon powder and mix in. Simmer for 1 minute, then turn off the heat. Take out the bay leaf, garlic, and ginger.
- Transfer to a serving plate and it's done. The red chili pepper in the photo is for garnishing, and not for eating.
- It's hard to measure spices packed as in the Step 13 photo with a measuring spoon, so I looked it up in books and it seems that most powdered spices are 2 g for 1 teaspoon. I don't think you need to be too particular about this, but if you are wondering, use as reference.
- Bonus: I used mixed fruit yogurt to marinate the chicken instead of plain yogurt (see photo, back right). Since I add mango chutney to the curry sometimes, I thought it may work. It was delicious.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Chicken Coconut Korma is one of our favorite Indian dishes. It is SO easy to make at home! You will love the bright, savory flavor with a hint of coconut. Easy family recipes for dinner, dessert, and more!
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