Directions
It was one of those days you see something in the shop, pick it up and bring it home to make something with it. Today that item was coconut milk. So a deliciously creamy coconut chicken curry was made!
- In a pot, heat the vegetable oil over medium heat. Add the cumin seeds, coriander seeds, black peppercorns, bay leaves and cinnamon stick until aromatic (a minute or so).
- Add the chopped onions and mix. Once the onions are golden brown, add the minced garlic and ginger and cook for a few minutes
- 3) Add the green chilli, salt, turmeric, curry powder and ground coriander mix for a minute. Add the tomatoes, mix and allow the tomatoes to soften for a few minutes.
- Add coconut milk. Mix and allow to cook over medium heat for a few minutes
- Add cubed chicken, allow to cook for 7-10 mins
- Add the yoghurt (if using) and mix. Add peas, cover and cook for 10-15 mins over medium/low heat, or until the peas soften
- Check, add hot water if you feel it is too dry for your liking, then mix
- Add coriander and mint, cover and leave for 5 mins before serving
It is as easy and yummy as that! Very satisfying coconut chicken curry! I hope you give it a go and enjoy :)
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