How to Make Delicious My Favourite Spicy Chicken Coconut Curry 👩‍🍳

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My Favourite Spicy Chicken Coconut Curry 👩‍🍳

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We hope you got insight from reading it, now let’s go back to my favourite spicy chicken coconut curry 👩‍🍳 recipe. To cook my favourite spicy chicken coconut curry 👩‍🍳 you only need 20 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make My Favourite Spicy Chicken Coconut Curry 👩‍🍳:

  1. Provide 2 tbls of Olive oil.
  2. Prepare 1 of Large Onion diced.
  3. Use 1 tbls of Tumeric.
  4. Use 1/2 tsp of dried Ginger or 1/2 inch grated fresh Ginger.
  5. Use 1 tsp of Cumin.
  6. Prepare 1 tsp of Garam Masala.
  7. Take 2 of Garlic cloves crushed.
  8. Prepare 1 tsp of Hot Red Chilli powder.
  9. Use 1 tsp of Corriander.
  10. Take 1/4 tsp of Cayenne pepper.
  11. Prepare 2 of heaped tbls Medium Curry Powder.
  12. Get 4 of small Curry leaves.
  13. Provide 2 Tsp of Mango Chutney.
  14. Use 8 of Chicken thighs remove skin + Bone cut into bite size pieces.
  15. Provide 1/2 Cup of Chicken Stock.
  16. You need 1 of 400 mils tin Coconut Milk.
  17. Take 1/4 Cup of Double Cream.
  18. Use 1/4 Cup of frozen sweet peas.
  19. You need 1 of heaped tsp Corn flour mixed 4 tbls water to make thicker (opt).
  20. Prepare of Enough Basmati rice for 4 people.

Steps to make My Favourite Spicy Chicken Coconut Curry 👩‍🍳:

  1. Heat up the oil using 1 tbls, then add the onions and garlic + Ginger fry for 1 minute.
  2. Add the other tbls oil,Then add all the dry spices Tumeric, Garam Masala, Cumin, cayenne pepper, Corriander, Red Chilli powder, Medium Curry Powder also add the chicken turn the heat down to medium turn it all over and mix until all the chicken is coloured..
  3. Mix and cook on medium for 2 minutes next add the chicken stock stir in and let it simmer for 5 minutes..
  4. Next add the curry leaves stir in then add the Coconut Milk and mix in.Bring to the boil..
  5. Next add the Coconut shavings, Mango Chutney. Stir and simmer stirring occasionally for 15- 20 minutes. Then add the Basmati rice to a saucepan and start to cook the rice..
  6. Take the chicken curry off the heat let it cool for 10 minutes. Then add the Cream or yogurt to the mix stir it until it's all mixed. Add back to the heat bring to boil then turn down to keep warm..
  7. I added the sweet frozen peas peas only to colour it simmer to heat them up. Then if you want it thick use the cornflour add stir until all mixed. Serve on a bed of Basmati rice..
  8. .

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