Ingredients
-
6
-
3
-
2
-
4
-
1 - 2
-
1
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
Directions
Coconut Chicken Curry,,I have been using this recipe for quite a while now and love it. I do make some modifications: 1. I add a tomato paste to thicken it up–we like thick curry sauce. 2. I toast coconut, put it in the blender and add it at the end–about an eight to a fourth of a cup. It intesifies the coconut flavor and add to the thickness of the sauce. 3. I put in much more curry powder or paste–we like it strong. 4. Sometimes I add potatoes to bulk up the recipe but use a hearty one or it will go mushy (gold are great, or par-boil russets and add them near the end). 5. I double the recipe because it goes fast.,this was a really tasty recipe! I didn’t have ghee, so I just used butter, and I couldnt get the sauce to thicken very much, so it was sort of like a coconut curry soup, but that may have been my own fault. The taste was excellent! I’ll definitely make this again.
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Steps
|
1
Done
|
Melt Ghee Over Medium Heat. |
|
2
Done
|
Add Cinnamon, Bay Leaf, Onions, Ginger and Garlic Pastes, and Cook Slowly Till Onions Are Tender and Translucent. |
|
3
Done
|
Add One Chopped Tomato, Curry Powder, Salt and Pepper. |
|
4
Done
|
Add in Coconut Milk and Chicken Stock, and Let Cook on Simmer Till the Sauce Thickens. |
|
5
Done
|
Now Add the Rest of the Tomatoes, Chicken, Lemon Juice, and Toss in a Handful of Cilantro. |
|
6
Done
|
Allow to Cook Approximately 15-20 Minutes. |
|
7
Done
|
Serve With Basmati Rice or Paratha. |
