Ingredients
-
2
-
700
-
1
-
3
-
2
-
2
-
2
-
1
-
1/2
-
3
-
1
-
1/2
-
2
-
1
-
Directions
Coconut Chicken Curry, Yes, another curry with this title! Different to others posted, this one is from Best Food – Mains (Australian Women’s Weekly), This was delicious and easy to follow, but I will definitely double the spices next time for more flavor Also, to shave off a few calories, used light coconut milk and used only a half teaspoon of peanut oil for the chicken and had enough oil left and from the chicken that I did not need to add more to cook the onion/garlic/garlic **Update** For more flavor and spice, to the leftovers I added a little Red Curry Paste, mixed it in well, and it made this absolutely perfect, so in the future, I’ll add about 2 Tablespoons (or more) of that at step three
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Steps
|
1
Done
|
Heat Half the Oil in a Wok and Stir Fry Chicken, in Batches, Til Lightly Browned; Remove Chicken from Wok. |
|
2
Done
|
Heat Remaining Oil and Stir Fry Onion, Garlic and Ginger Until Onion Softens. Add Spices and Stir Fry Briefly Til Fragrant. |
|
3
Done
|
Add Tomato; Stir Fry Til Just Softened; Return Chicken to Wok With Remaining Ingredients and Stir Til Heated Through. |
|
4
Done
|
Serve With Homemade Naan or Chappatis. |
