Mid-Week Coconut Chicken Curry. Seal the chicken in a pan with a little oil. Add in garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.
The #curry is warming, fragrant and aromatic.
I like this served with wholegrain rice.
Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family.
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Seal the chicken in a pan with a little oil. Add in garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.
Alright, don't linger, let's task this mid-week coconut chicken curry menu with 10 components which are undoubtedly easy to find, and we have to process them at the very least through 4 ways. You should expend a while on this, so the resulting food could be perfect.
Composition Mid-Week Coconut Chicken Curry:
- Need 2 tbsp - coconut oil.
- Give 2 cloves of garlic crushed.
- You need 1 of onion, finely chopped.
- Provide 1 - large red chilli, finely chopped.
- Provide 1 1/2 tbsp for medium curry powder.
- You need 2 for chicken breast fillets, sliced.
- Need 400 g of tinned tomatoes.
- Require 400 mls - coconut milk.
- Provide 1 lemon, zested & juiced.
- Provide 2 spring onions, sliced.
Heat the oil in a large frying pan. Add the garlic, curry powder and garam masala and cook for another minute, stirring constantly. Add the ground almonds, coconut milk and chicken stock and bring to the boil. Add the chicken and the Asian vegetable medley to the slow cooker.
Mid-Week Coconut Chicken Curry process:
- Add the coconut oil to a wok or large frying pan. Gently fry the onions, garlic and chilli for 5 minutes..
- Sprinkle the curry powder over the top of the onions and continue to stir for another few minutes..
- Turn the heat of the hob up to medium high and add the chicken breast slices to the wok, stirring well to coat the meat with the spices..
- When the chicken has browned on the outside, and is well coated with the spices, add the coconut milk and tomatoes to the wok. Stir well to mix.
The rich aroma of this Thai chicken coconut curry recipe simmering on the stove will make your mouth water! Tender bite-sized chunks of chicken, an aromatic red curry sauce, and just enough spinach to feel healthy make this an all in one dish that you are going to adore! In a large pot or high-sided pan over medium heat, heat oil and butter. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic.
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