Chicken In Coconut "Milk" Curry – a delicious recipe with corn oil, garlic, ginger paste, cayenne pepper, turmeric, boneless chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oil in a nonstick 5-quart Dutch oven over medium heat. Mix in garlic paste, ginger paste, cayenne pepper and turmeric. Add chicken and cook in mixture for 15 to 20 minutes with frequent stirring.
2
Add chicken broth; cover the pot and cook for another 15 minutes on medium setting, stirring occasionally.
3
Add coconut milk and stir it in.
4
Mix split pea flour in 1/3 cup chicken broth (it will be lumpy, but you should be patient and stir it to remove the lumps); add to the pot and mix in thoroughly.
5
Bring the pot to boil; reduce heat to medium-low and replace lid.
6
Cook for another 30 minutes, stirring frequently.
7
Add salt to taste; if you like it a little tangy, you can add some citric acid to taste. You can eat this curry over rice or spaghetti.
8
Enjoy!
308
kcal
Calories
8
g
Fat
24
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 to 1/2 c. corn oil or equivalent, 1 heaping tsp. garlic paste, 1 heaping tsp. ginger paste, 1 heaping tsp. cayenne pepper/cilantro paste (may be omitted if you want less heat), and more.
Yes, Chicken In Coconut "Milk" Curry falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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