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Coconut Chicken Curry

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

Serves: 2

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Coconut Chicken Curry

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

Preparation:

  1. 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.
  2. Heat the oil in the pan and fry Blue Dragon Minced Ginger, Blue Dragon Minced Garlic, chilli, turmeric and onion until beginning to soften.
  3. Stir in the Blue Dragon Coconut Cream, cumin, coriander and chicken and simmer gently until the chicken is cooked. Season to taste.
  4. 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.

 

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Reviews for Coconut Chicken Curry


DouglasC   31 July 2010

I would prefer to use chicken thighs marinated in wine and cornflour

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