Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, spicy chicken curry with coconut milk. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Spicy Chicken curry with coconut milk is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Spicy Chicken curry with coconut milk is something which I’ve loved my whole life. They’re fine and they look fantastic.
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To begin with this recipe, we have to first prepare a few ingredients. You can have spicy chicken curry with coconut milk using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Chicken curry with coconut milk:
- Get 10 pieces chicken (medium sized cut)
- Get 2 onions sliced
- Get 2 tomatoes sliced
- Get 3 tbsp Mangalorean bafat masala
- Get 1.5 tbsp Pepper powder
- Get 2 tbsp Ginger garlic green chilli paste
- Prepare 1 cup thick coconut milk
- Get 1 lemon
- Take Salt
- Make ready 2 sprig curry leaf
- Prepare 2 tbsp+1tsp Coconut oil
Filled with authentic red Thai curry flavor, not too spicy, and the coconut milk sauce is to die for! Serve with rice for a fast, healthy weeknight dinner. Spicy SriLankan chicken-coconut milk curry. (Recipe post and images updated) A delicious and spicy chicken curry made with Sri Lankan curry powders then cooked in coconut milk. The ingredients for this curry are very simple.
Steps to make Spicy Chicken curry with coconut milk:
- Marinate the chicken in 1tsp pepper powder, 1tsp ginger garlic and greenchilli paste,1tbsp bafat masala,a tsp of lemon and salt for 1hour
- Heat 2tbsp oil in a kadai and tip in onions and saute till pink color then add rest of the ginger garlic and green chilli paste and saute till raw smell disappears,now add tomatoes and cook till mushy
- Later add rest of the pepper powder and 1tbsp bafat masala powder and saute till raw smell of the spices disappears and you get a lovely aroma.Once the spice powders are roasted nicely add in marinated chicken pieces and mix nicely and saute for a minute and keep it closed for 3-4mins on low flame. Check in between so that it doesnt get burnt from the bottom.Later add 1/2 cup water and let it cook for 5 mins or till the water evaporates completely
- Now pour coconut milk and a sprig of curry leaf and mix, close the lid cook till done.when the gravy is thick tip in the remaining bafat masala,curry leaf and lemon juice and cook for 2mins closed, once done swicth off the flame.This is a spicy tangy semi dry gravy which goes well with anything.
- I had this curry with appam can be served with parathas,roti,rice and dosa's
Spicy SriLankan chicken-coconut milk curry. (Recipe post and images updated) A delicious and spicy chicken curry made with Sri Lankan curry powders then cooked in coconut milk. The ingredients for this curry are very simple. Garlic and ginger, a few spices, some chicken and vegetables and coconut milk. Basic Chicken Curry Ingredients It is always a success, and the pan is nearly always emptied, however much I make. Uncover, reduce the heat to low, and add the coconut milk to the kadhai.
So that’s going to wrap it up with this special food spicy chicken curry with coconut milk recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
