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31 Mar 2012

Coconut Chicken Curry

We love a chicken curry with rice chips and naans, this is the simplest recipe ever to make an authentic tasting and delicious curry.  It serves 4 people with large portions or it will serve 6-8 when served with all the bits and bobs that no curry is complete without!  It sounds spicy but it's only as hot as 2 chilli's out of 5 on our local takeaway menu.

Ingredients

700g diced chicken breast 
2 x cooking onions (sliced into 1cm strips)
2 x red onions (sliced into 1cm strips)
1 x tin of good quality coconut milk (the asian ones are best)
3 tbsp brown sugar
2tbsp olive oil
1 tbsp vindaloo paste
2 tbsp gujarat masala paste


Method

Before cooking, mix the curry pastes and the coconut milk in a large bowl and add the chicken, mix through until the chicken is completely coated in the mixed pastes.  Leave to marinade for about 4 hours (longer if you can, the longer you leave it the better it will taste!)

Heat the olive oil in a large pan and add the onions and cook for about 1 minute then add the sugar and cook until the sugar is dissolved and the onions are translucent.  Add the chicken and curry paste mixture to the pan and mix through.  Cook on a medium heat for about 40 minutes until the chicken is cooked completely.

Serve with pilau rice, chips and a naan bread, perhaps have an onion bhaji or a samosa too if you fancy, I never have the room in my tummy!


My entry for the Bosch Dishwasher link up over at Scottish Mum Blog
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