How To make Chicken In Coconut Milk
3 lb Chicken fryer, cut into
1 x Portion-sized pieces
1 ea Garlic clove, minced
2 c Coconut milk
1 ea Sprig fresh parsley
1 ts Dried thyme
1 x Or 1 sprig fresh
1/4 c Coconut oil
1 ea Onion, finely chopped
1/4 lb Mushrooms, sliced
1 x Salt and pepper
1 ea Small fresh hot pepper
Towel dry the chicken. In a large, heavy skillet, heat the oil. Add chicken pieces and fry until lightly browned. Remove from the skillet a aside. in the same skillet, saute the onion, garlic, and mushrooms for 3 minutes. Return the chicken to the skillet and add the coconut milk a and pepper to taste. Tie the parsley, hot pepper, and thyme in a cheese pouch to form a bouquet garni, and add to the skillet. Cover and simmer the chicken is tender, about 1 1/4 hours. Remove the bouquet garni and the chicken with rice. My own notes: Just tried this recipe out making a few additions. When the browned chicken back into the skillet with the coconut milk, etc., I added 3 riped plantains, sliced, a few Caribbean root vegetables (e.g. y diced small, a little brown sugar, 2 packets of Sazon spice mix, curry p and 2 or 3 tablespoons of rum. The plantains pretty much melted into th but the root vegetables held their shape. All in all the sauce was swee which I wanted it to be) and delicious over the rice. -----
How To make Chicken In Coconut Milk's Videos
GARLIC MUSHROOM CHICKEN in coconut milk I EASY CHICKEN RECIPE
#cooking #food #foryou #chicken #chickenrecipe #easy #mushroomchicken #GARLIC #mushroom #easyrecipe #recipe #filipinofood
Please turn on caption for cooking instructions and below are the recipe! Enjoy!
Ingredients:
750 to 900 grams chicken
400 grams brown mushroom ( you can use white )
1 meduim size onion
6 cloves garlic
3/4cup coconut cream
250ml chicken or mushroom stock
2 tbsp unsalted butter
salt and pepper to taste
Toppings:
dried or fresh parsley
fried garlic
CHICKEN STEW RECIPE | HEALTHY CHICKEN STEW | CHICKEN STEW CURRY RECIPE
Ingredients for Chicken Stew:
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Chicken, curry cut pieces with bones- 500 gms
For marination:
- Salt-3/4 tsp
- Crushed pepper- 1/2 tsp
- Onions, fine chopped- 2 nos.
- Dried red chilli, chopped- 1 no.
- Green chillies, chopped- 2 nos.
- Ginger garlic paste- 2 tsp
- Tomatoes, chopped- 2 medium
- Potatoes, diced- 2 medium
- Coconut milk- 200 ml
- Salt- 1/4 tsp
- Pepper powder- a pinch for seasoning
- Lemon juice- 1 tsp
- Coriander chopped- 2 tbsp
- Oil- 4 tbsp
Preparation:
- Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins.
- Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves.
- Peel and dice the potatoes. Soak it in water to avoid darkening
- Prepare coconut milk or alternatively use store bought ready coconut milk.
Process:
- Heat oil in a kadai or pan and add chopped onions.
- Fry on medium heat for 3-4 mins till yellow (just soft) in color.
- Add the chopped green chillies & red chillies, mix & fry for a minute.
- Now add the ginger garlic paste, mix & fry for around 2 mins till the raw smell is gone.
- Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned,
- Put in the diced potatoes & chopped tomatoes and mix well. Add in 1/4 tsp salt and mix it again.
- Cover & cook on low flame for around 3 mins till the tomatoes are soft.
- Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft.
- Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves.
- Mix well and simmer for a minute or two.
Music:
The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
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Small Glass Bowls Set of 8 -
KitchenAid Spatula -
Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
Creamy Coconut Chicken Curry | Best Chicken Curry Recipe | Tasty Chicken Curry in Coconut Milk
#soniabartonrecipes #chickencurry #coconutchicken
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HOMESTYLE CHICKEN CURRY IN COCONUT MILK | CHICKEN CURRY WITH COCONUT MILK
Homestyle Chicken Curry In Coconut Milk | Chicken Curry With Coconut Milk | Mild Chicken Curry | Chicken Curry in Coconut Milk | Chicken Gravy | Chicken Curry | Chicken Masala Curry | Easy Chicken Curry
Ingredients for Homestyle Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken, curry cut with bones - 1 Kg
Tempering:
- Cumin Seeds-1 tsp
- Cinnamon- 3 pieces
- Curry Leaves- 15-20
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 3 tsp
- Chicken Masala Powder- 3 tsp
- Kashmiri Chilli Powder- 1.5 tsp
Other Ingredients:
- Onions, chopped- 2 big ones (200 gms)
- Green Chillies, slit- 4
- Ginger, crushed- 2 tbsp
- Garlic, crushed- 2 tbsp
- Tomato, sliced- 2 small (100 gms)
- Salt- 1 tsp+ 3/4 tsp
- Coconut Milk - 200 ml
- Refined Oil- 5-6 tbsp
Preparation:
- Chop the onions, peel and crush the ginger & garlic and slice the tomatoes.
- Also slit the green chillies and take out the curry leaves.
Process:
- Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.
- Now add the crushed ginger and garlic and fry on medium heat for 2-3 mins.
- Add the sliced tomatoes, mix and fry for 2 mins and then add the turmeric, red chilli powder, coriander powder & 1 tsp salt.
- Mix and fry on medium heat for 5-6 mins till the spices are cooked and oil separates.
- Now add the chicken pieces, give a mix and fry on high heat for 2-3 mins. Now add the Chicken Masala and 3/4 tsp salt , give a mix and fry 3-4 mins on high heat. Continue to fry on medium heat for another 8-9 mins till the chicken is browned.
- Add the Kashmiri Chilli Powder, give a mix and fry on medium heat for around 2 mins.
- Now add the Coconut milk, give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.
- Serve with roti or rice.
#homestylechickencurry #simplechickencurry #chickenmasalacurry #chickencurry #simplechickencurry #chickengravy #bachelorchickencurry #spiceeats #spiceeatsrecipes #spiceeatschicken
തേങ്ങാ പാലിൽ വറ്റിച്ചെടുത്ത ചിക്കൻ കറി || Chicken Curry with Coconut Milk || Kannur Chicken Curry
ingredients,
chicken -3/4 kg
chilli pdr -1 tbsp
turmeric pdr -1/2 tsp
salt
curd -1/4 cup
onions -2
green chillies -2
oil -2-3 tbsp
cinnamons -2
cumin seeds -1/2 tsp
ginger garlic -1 tbsp
coriander pdr -2 tbsp
fennel pdr -1/2 tsp
garam masala pdr -1/2 tsp
2 pinches of asafoetida pdr
coriander leaves -1/2 cup
curry leaves
thin coconut milk -2 cups
thick coconut milk -1/2 cup
salt