Mid-Week Coconut Chicken Curry
Mid-Week Coconut Chicken Curry

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, mid-week coconut chicken curry. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mid-Week Coconut Chicken Curry is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Mid-Week Coconut Chicken Curry is something which I’ve loved my whole life. They are fine and they look fantastic.

Coconut curry chicken and vegetables: this curry has some red pepper in it, but feel free to increase the veggies! You can add some carrot sticks (add along with red Coconut curry chicken thighs: thigh meat will work great instead of breast meat (grab boneless skinless and adjust for cooking time). A quick, easy and super tasty Coconut Chicken Curry recipe, so simple to whip up for a delicious family meal mid-week!

To get started with this particular recipe, we have to first prepare a few components. You can cook mid-week coconut chicken curry using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mid-Week Coconut Chicken Curry:
  1. Take 2 tbsp coconut oil
  2. Make ready 2 cloves garlic crushed
  3. Take 1 onion, finely chopped
  4. Get 1 large red chilli, finely chopped
  5. Get 1 1/2 tbsp medium curry powder
  6. Prepare 2 chicken breast fillets, sliced
  7. Take 400 g tinned tomatoes
  8. Make ready 400 mls coconut milk
  9. Get 1 lemon, zested & juiced
  10. Take 2 spring onions, sliced

This garbanzo bean curry skips the complicated steps but doesn't skimp on. Creamy Coconut Chicken Curry is an easy to make and healthy weeknight curry dinner recipe. Coconut curry chicken is a healthy dinner that's packed with flavor. Just let the chicken simmer in curry Coconut Curry Chicken Recipe Video.

Steps to make Mid-Week Coconut Chicken Curry:
  1. Add the coconut oil to a wok or large frying pan. Gently fry the onions, garlic and chilli for 5 minutes.
  2. Sprinkle the curry powder over the top of the onions and continue to stir for another few minutes.
  3. Turn the heat of the hob up to medium high and add the chicken breast slices to the wok, stirring well to coat the meat with the spices.
  4. When the chicken has browned on the outside, and is well coated with the spices, add the coconut milk and tomatoes to the wok. Stir well to mix

While this recipe is easy, it always helps to watch a quick I added baby green beans which I had blanched and frozen when on special a few weeks ago. Coconut chicken curry is one of my all time favorite comfort foods, especially this version: Malaysian-ish coconut curry chicken. I grew up eating chicken curry. It was my family's all time favorite dish and we would make it at least once a week, sometimes eating it two days in a row and no one would. Coconut curry chicken has TONS of variations; from South India to Thailand, no two curries are exactly the same.

So that’s going to wrap it up for this special food mid-week coconut chicken curry recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!