Coconut Curry Chicken #TastyTuesdays | CaribbeanPot.com
Please Support: In this episode of #TastyTuesdays we'll make an outstanding Coconut Curry Chicken, with simple step by step instructions from Chris De La Rosa of CaribbeanPot.com
With seasoned and marinated pieces of chicken simmered in a rich coconut curry sauce, this will be one of the best curry dishes you've ever had.
For this Coconut Curry Chicken You'll Need...
3-4 lbs chicken (cut into small pieces)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tomato ketchup
4 sprigs thyme
2-3 scallions (chopped)
2 tablespoon parsley (chopped)
1/3 scotch bonnet pepper
1 cup coconut milk
1 1/2 tablespoon curry powder
2 tablespoon veg oil
1/2 medium onion (diced)
4-6 cloves garlic (smashed)
3 cardamom pods
1 cup water
4-6 grape tomatoes (optional)
2 tablespoon cilantro (chopped)
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EASY CHICKEN CURRY RECIPE: COCONUT CHICKEN CURRY
Just showing you how I make this yummy Coconut Chicken Sauce.
I used soft chicken hence the use of chicken broth as I find soft chicken a tad bland. If you're using hard chicken , you can use just water instead.
Of course, if you use hard chicken, the cooking times and liquid contents will be considerably more, so, you'll need to adjust as suitable.
The Cornflour slurry is simply a mixture of cornflour and water. For this recipe, I used 2 tablespoons of cornflour to 1/4 cup of water.
Ingredients:
10-12 chicken parts
Vegetable/ coconut oil
3 Coloured bell peppers(chopped)
1 small Onion (chopped)
2 Scotch bonnet peppers (chopped)
1 cup water or chicken broth/stock
300g Coconut milk
Minced ginger
Minced Garlic
Garlic Powder
Onion Powder
Stock Cubes
All spice
Curry Powder
Thyme
Salt
Music: bensound.com
Coconut Chicken Curry Recipe By Food Fusion
A mouth watering coconut chicken curry recipe by #FoodFusion #HappyCookingToyou
Written Recipe:
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Coconut Chicken Curry
Serves 4-5
Recipe in English:
Ingredients:
-Kashmiri lal mirch (Kashmiri red chillies) 4 (soaked)
-Pyaz (Onion) 1 medium
-Adrak (Ginger) 2 inch piece
-Lehsan (Garlic) 8-10 cloves
-Sabut dhania (Coriander seeds) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Water ½ Cup or as required
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 small
-Chicken ½ kg
-Tamatar (Tomatoes) chopped 2 medium
-Coconut milk 200ml
-Hara dhania (Fresh coriander) chopped
Directions:
-In a grinder,add Kashmiri red chillies,onion,ginger,garlic,coriander seeds,cumin seeds,red chilli powder, black pepper powder,salt,water and grind to make a paste & set aside.
-In a pot,add cooking oil,onion & sauté until translucent.
-Add chicken & mix well until it changes color.
-Add tomatoes and mix well,cover & cook on medium flame until tomatoes are soft (3-4 minutes).
-Now add prepared paste & mix well,cover & cook on medium flame for 4-5 minutes.
-Add coconut milk & mix well,cover & cook on low flame for 15-20 minutes.
-Add fresh coriander & serve with rice.
Recipe in Urdu:
Ajza:
-Kashmiri lal mirch (Kashmiri red chillies) 4 (soaked)
-Pyaz (Onion) 1 medium
-Adrak (Ginger) 2 inch piece
-Lehsan (Garlic) 8-10 cloves
-Sabut dhania (Coriander seeds) 1 tsp
-Zeera (Cumin seeds) 1 tsp
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) 1 tsp or to taste
-Water ½ Cup or as required
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 small
-Chicken ½ kg
-Tamatar (Tomatoes) chopped 2 medium
-Coconut milk 200ml
-Hara dhania (Fresh coriander) chopped
Directions:
-Grinder mein Kashmiri lal mirch,pyaz,adrak,lehsan,sabut dhania,zeera,lal mirch powder,kali mirch powder,namak aur pani dal dein aur grind ker ka paste tayyar ker lein & side per rakh dein.
-Pot mein cooking oil aur pyaz dal dein aur translucent hunay tak saute ker lein.
-Chicken dal ker rang tabdeel hunay tak ache tarhan mix ker lein.
-Tamatar dal ker ache tarhan mix karein aur dhak ker darmiyani halki ancch per tamatar naram ho janay tak paka lein (3-4 minutes).
-Ab tayyar paste dal ker ache tarhan mix karein aur dhak ker darmiyani ancch per 4-5 minutes kliya paka lein.
-Coconut milk dal ker ache tarhan mix karein aur dhak ker halki ancch per 15-20 minutes kliya paka lein.
-Hara dhania dal dein aur chawal ka saath serve karein!
Chicken Curry with Coconut Milk
RECIPE: Hi Guys, today I’ll show you How to Make Creamy Chicken Curry with Coconut Milk. It’s a satisfying dish you can make easily. Serve over rice or with any bread.
Give this recipe a try and let me know how you like it in the comments below. Subscribe and I’ll see you next time. Thanks for watching :)
How To Make The BEST Chicken Curry (COCONUT CHICKEN CURRY)
COCONUT CHICKEN CURRY
40g vegetable oil
2 tablespoon mustard seeds
1 red onion, medium sized, finely sliced
1 clove garlic, sliced
1 small green chilli, sliced
1/2 inch cube ginger, sliced
2 tablespoon ginger and garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric Powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tomatoes, medium sized, finely chopped
5 tablespoon tomato passata
2 chicken breast, boneless & skinless, cut into 1 inch cubes
200ml coconut milk, thick
To taste salt
Method:
Heat oil in a thick deep bottomed pan; add the mustard seeds and as soon as it crackles add the sliced garlic, ginger, green chillies and red onion, sauté the onions until golden brown.
Mix together red chili powder, coriander powder, cumin powder, turmeric powder & ginger garlic paste along with enough cold water to soak the mixture. Add this to the onion mixture and cook for a minute.
Now add chopped tomatoes and sauté occasionally muddling them till it is a smooth paste, add the diced chicken. Cook while stirring constantly for another 2 minutes.
Add tomato passata and continue cooking till the chicken is half cooked, add the coconut milk and salt.
Bring the sauce to a boil, reduce heat and simmer till the chicken is fully cooked.
Serve hot with steamed rice or paratha.
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Chicken Curry with Coconut Milk - South Indian Style | Home Cooking
South Indian Style - Chicken Curry with Coconut Milk - Recipe
Ingredients: For Marination
Chicken - 1 kg
Turmeric powder - 1 tsp (Buy:
Chili powder - 2 tsp (Buy:
Salt (Buy:
Water
Oil - 2 Tbsp (Buy:
Garam masala powder - 2 tsp (Buy:
Shallots - 15 nos chopped
Onion - 1 no chopped
Green chili - 1 no
Ginger Garlic paste - 2 tsp (Buy:
Tomatoes - 3 nos
Salt (Buy:
Few Curry Leaves
Coconut Milk - 750 ml
Few Coriander leaves
Method:
1. Marinate the chicken pieces with turmeric powder, chili powder and salt. Let it sit 30 minutes.
2. In a pressure cooker (Buy ) add little water & the marinated chicken pieces. Pressure cook for 2 whistles
3. In a kadai (Buy ) heat oil. Add garam masala powder, shallots, onion and green chili. Saute till brown.
4. Add ginger garlic paste, tomatoes & salt. Mix well
5. Add the cooked chicken pieces with water. Add few curry leaves. Close (Buy ) & cook for 5 minutes
6. Now add coconut milk & mix. Once it starts to boil, close & cook for 10 minutes
7. Finally add curry leaves & coriander leaves. Turn off the stove.
Serve with Rice, Dosas, Chapati, Idiappam, Appam etc
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