John Myers
Chicken Curry with Coconut
The perfect chicken curry with coconut recipe with a picture and simple step-by-step instructions.
- 800 g Chicken Breast
- Soy sauce
- Peanut oil
- 1 tsp Coriander seeds
- 1 tsp Cumin
- 2 tbsp Curry
- 0,5 Knife pin Clove powder
- 0,5 tsp Nutmeg
- 1 tsp Ginger tuber
- Coconut milk
- 1 tsp Honey
- Cut the chicken breast into smaller strips. Then marinate with soy sauce, add a little peanut oil, coriander seeds, and cumin in a pan without roasting until it starts to smell slightly.
- Then crush in a mortar, mix two tablespoons of curry, very little clove powder, 0.5 teaspoon of nutmeg and grated ginger with a teaspoon of honey and marinate the chopped chicken breast overnight.
- Now only add the upper part of the coconut milk that has thickened to the frying pan, roast with curry, add the meat, at the end add the rest of the milk, keep warm, serve with rice and Asian vegetables.
- Finally, serve with a lollo salad (or green salad) with grated carrots, radishes, tomatoes and half an egg.
Facebook Comments