Ingredients
-
2
-
3
-
3
-
1/2
-
6
-
6
-
2
-
1
-
1
-
1/2
-
1
-
3
-
1
-
2
-
1
Directions
Coconut Chicken Curry With Yogurt, A delightful curry dish, with a surprisingly sweet taste Adapted from Extending the Table cookbook , Lovely recipe! I switched out Coconut Milk for Almond Milk and added into the mix 1/2 cup of carrots and 1 cup broccoli with 1 tsp oregano, parmesan cheese, sage and dill weed We enjoyed, Thanks!, Very good!!! My hubby gave it 5 stars, I gave it 4 I only give 5 if it’s really over the top!!! But this was very good and gluten free as well I varied by using left over chicken breast meat and also added some cashews I would definitely make this again!
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Steps
|
1
Done
|
In a Heavy Pan, Saut Butter, Onions and Garlic Until Soft and Lightly Brown. |
|
2
Done
|
Add Spices, and Fry 2-3 Minutes, Stirring Constantly. |
|
3
Done
|
Add Chicken, and Brown on All Sides. |
|
4
Done
|
Mix Yogurt Turmeric, and Coconut Milk Together and Add to Chicken. Cover With a Tight Fitting Lid and Simmer 35-45 Minutes Until Chicken Is Tender. Remove Cinnamon Sticks and Cardamom Pods. Serve Hot With Rice. |
|
5
Done
|
Optional: Substitute 2 1/2 Tsp Curry Powder For Coriander, Cumin and Cayenne Pepper. |
