Ingredients
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500
-
1
-
3
-
1
-
2
-
285
-
-
1/2
-
1
-
-
-
-
-
-
Directions
Coconut Chicken Curry,If you want fast & easy that tastes like take out, try this! It’s my version of curry, fool-proof, never-fail, always delicious. Serve with rice and naan or pappadums.,100% out of 100% .There is nothing more i can say about your recipe .Delicious .I only add some red chilli powder, thai hot peppers and instant coconut milkpowder .and use chicken legs and thighs Thankyou so much,If you want fast & easy that tastes like take out, try this! It’s my version of curry, fool-proof, never-fail, always delicious. Serve with rice and naan or pappadums.
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Steps
|
1
Done
|
Put Madras Curry Paste Into a Cold Deep Frying Pan. When Paste Becomes Fragrant and Starts to Sizzle, Add Diced Chicken Meat Until Browned. |
|
2
Done
|
Remove Chicken from Frying Pan and Set Aside. |
|
3
Done
|
Put Oil Into Pan and Add Diced Onion and Minced Garlic. |
|
4
Done
|
Cook Until Soft. |
|
5
Done
|
Add Chopped Red Peppers, or Whatever Veggies You Might Have Hanging Around That Need to Be Used Up. Use Whatever Strikes Your Fancy. Cook Until Slightly Soft. |
|
6
Done
|
Add Chicken to Vegetable Mix, and Stir in the Coconut Milk. |
|
7
Done
|
Add Salt, Pepper and Chili Flakes If Required. |
|
8
Done
|
Simmer Over Low-Medium Heat For at Least 20 Minutes to Let Flavours Blend. |
|
9
Done
|
20 Minutes Is *just* Enough Time to Check Email and Have a Glass of Red While the Man Runs Up to the Local Corner Indian Joint For Hot, Fresh, Cheap, Authentic Naan Bread!). |
|
10
Done
|
Stir Occasionally, Pour More Wine and Serve With Piping Hot Naan Bread and Basmati Rice. |
