Coconut Chicken Curry
Prep time: 10 mins
Cooking time: 20 mins
Ingredients
- 1 teaspoon
cumin seeds
- 1 teaspoon
coriander seeds
- 1
onion, roughly chopped
- 2 tablespoon
vegetable oil
- 2 teaspoons
Blue Dragon Minced Ginger (or a 2cm piece of fresh ginger finely chopped)
- 2 teaspoons
Blue Dragon Minced Garlic (or 2 cloves of fresh garlic crushed)
- 1 Red
Chilli - sliced diagonally
- 1/2 teaspoon
turmeric, ground
- 250ml
Blue Dragon Coconut Cream
- 2
chicken breasts (free-range if possible), cut into chunks
- Plain
Rice - to accompany
- Fresh
coriander
-
lime wedge, to serve
Try this recipe with
Bamboo Shoots & Water ChestnutsCoconut Chicken Curry
A rich, mildly spiced curry dish with a nod to Indian cuisine
Preparation:
- Place the cumin and coriander seeds in a large dry wok (or deep frying pan) and heat until you begin to smell the spices. Transfer to a pestle and mortar and pound until finely powdered.
- Heat the oil in the pan and fry Blue Dragon Minced Ginger, Blue Dragon Minced Garlic, chilli, turmeric and onion until beginning to soften.
- Stir in the Blue Dragon Coconut Cream, cumin, coriander and chicken and simmer gently until the chicken is cooked. Season to taste.
- Serve immediately with plain boiled rice. Garnish with fresh coriander and freshly squeezed lime!
Useful tip:
Why not try adding a selection of sliced vegetables such as Peppers, Green Beans and Baby Corn when the Blue Dragon Coconut Cream is added.
