Chicken Curry In Coconut Milk |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Fast and easy, with a rich, creamy taste, it's wonderful with your favorite bread ... or cut the amount of coconut milk in half for a more common dish over rice. It's medium spicy. Ingredients:
2 cups cooked chicken cubed to bite size (2 large breasts) |
1 cup chopped onion (about half a medium onion) |
2 oz. olive oil |
4 oz water |
14 oz can coconut milk |
6 tblspns tomato paste (same as 3 ozs) |
2 teaspns curry powder |
1/2 teaspn garlic powder |
1 teaspn ground ginger |
2 teaspns garam masala |
2 teaspns sugar |
1/4 teaspn salt |
almond slivers for garnish |
4 small servings of rice, prepared and hot to serve under chicken curry |
Directions:
1. Heat oil in a large, deep frying pan. Simmer onion until translucent.
2. Add curry, garlic, ginger, garam masala and stir while cooking one minute.
3. Add chicken and water, scrape pan while stirring to mix in spices, simmer just until meat is heated.
4. Remove canned coconut milk into a mixing bowl that's bigger than the can. Mix well. This makes it much easier to blend into the pan. Blend into the pan.
5. Add rest of the ingredients. Simmer about 15 minutes to cook and blend the spices, and reduce consistency to your taste. Thicken with tomato paste if needed.
6. Serve over rice, garnish with the almond slivers. Include warm pita or French bread to enjoy with the sauce.
|
|