Steps to Make Speedy My Favourite Spicy Chicken Coconut Curry 👩‍🍳

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

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

Our Americanized version might be a bit untraditional, but trust us, it's delicious. Be sure to reach for full-fat coconut milk for an ultra-velvety sauce. And don't forget to whip up some rice. This Coconut Curry Chicken requires a bit of preparation ahead of time, but the result is well worth the wait.

Instructions 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.

And don't forget to whip up some rice. This Coconut Curry Chicken requires a bit of preparation ahead of time, but the result is well worth the wait. Even if you don't care for the taste of coconut, the use of this ingredient combined with the other spices gives this dish a sweet-heat that isn't overpowered by the coconut. This healthy chicken coconut curry is one of my all time favorite recipes. I made this coconut chicken curry since stews are so forgiving in the freezer.

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