Coconut Chicken Curry

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
Serves: 2

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Coconut Chicken Curry

A rich, mildly spiced curry dish with a nod to Indian cuisine

Preparation:

  1. 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.
  2. 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


 

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