Coconut Chicken Curry
Prep time: 5 mins
Cooking time: 15 mins
Ingredients
- 2 tbsp
vegetable oil
- 1
onion, roughly chopped
- 2
red bird's eye chillies, halved lengthways
- 2 tsp
Blue Dragon Minced Ginger (or a 2cm piece of fresh ginger finely chopped)
- 2 tsp
Blue Dragon Minced Garlic (or 2 cloves of fresh garlic crushed)
- 2
chicken breasts (free-range if possible), cut into chunks
- 1/2 tsp
turmeric, ground
- 1 tsp
cumin, ground
- 1 can
Blue Dragon Coconut Milk
Try this recipe with
Bamboo ShootsCoconut Chicken Curry
A rich, mildly spiced curry dish with a nod to Indian cuisine
Preparation:
- Heat the oil in a large wok or deep frying pan and fry the onion and chillies for 3 minutes until beginning to soften. Stir in the ginger, garlic and chicken and cook for 2-3 minutes until just browned. Sprinkle over the cumin and turmeric and stir-fry for 30 seconds.
- Pour over the coconut milk and simmer gently for about 7-8 minutes until reduced by half and thickened. Season to taste. Serve immediately with plain boiled rice, fresh coriander and lime wedges to squeeze over.
Useful tip:
Coconut milk can easily be frozen, so it’s great to use in home-made parfait or ice cream... more
