Indian Curry Chicken With Coconut Milk. 2 cups chicken stock (or stock cube or water) 1 cup (200ml) coconut milk. 10 small green cardamom pods.
In a mixing bowl, combine chicken, lemon juice, and curry powder. 2 different colored sweet peppers (red,. Slice the chicken and keep it in a bowl.
3 Chicken Breasts, Diced Into Inch Sized Pieces;
Remove from the skillet and set aside. Bring to a low boil and then reduce to a simmer and cook for 30 minutes. Heat the oil in a large sauté pan on medium heat.
Stir In Coriander Powder And Mix Well.
Add the curry leaves and the spices and allow to sizzle for about 30 seconds. Heat 1 tablespoon of the oil in a pan and stir the shallots, ginger, garlic, cumin seeds and chilies on medium heat until the shallots are browned. When oil is hot, add the onion and cook for 4 minutes or until softened.
Add Olive Oil In A Pan And Sauté The Chicken Mixture For 3 Minutes, In High Heat.
Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. Cool the mixture and blend into a smooth paste. Set aside for about 20 minutes.
Return The Chicken To The Pot And Add In The Coconut Milk.
Then add the garlic and stir continuously for 30 seconds. 1 cup finely sliced spring onion (or finely chopped white/red onion) 4 finely sliced fresh green (reduce or increase to taste) or a whole scotch bonnet pepper. Heat the rest of the oil and cook the onions for 10 minutes.
Add The Cubed Chicken And Sprinkle The Spices On Top.
Remove the cover for the last 10 minutes to reduce the sauce and intensify the flavor. Meanwhile, heat the vegetable oil in a large wok or pan until bubbling. Add the coconut milk, green chilis, garam masala and mix.