Tropical Chicken Curry
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(0 votes)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 cube chicken stock
- 2 large onions (finely chopped)
- 3 Tomatoes (seeded and finely diced)
- 2 Chicken legs
- 2 Chicken thigh
- 3 Tbsps Nut oil
- 1 Tbsp Curry powder
- 1 tsp ground cilantro
- 1 ⅔ cups Coconut milk
- salt
- peppers
Product recommendation
Variation: replace the curry powder with ground turmeric.
Preparation steps
1.
Dissolve the stock cube in 150 ml of boiling water.
2.
Cut the chicken thighs at the joint to separate the legs from the thighs.
3.
Heat 2 tablespoons of oil in a cooking pot and add the chicken pieces, browning them on all sides and then taking them out of the pot. Add a tablespoon of oil and fry the onions.
4.
Add the chicken pieces back in with the softened onions and sprinkle with curry powder and ground coriander.
5.
Season with salt and pepper and add the diced tomatoes, moistening the mixture with the chicken stock. When it reaches boiling point, stir and add the coconut milk.
6.
Cover and leave to cook for 50 minutes over a low heat, stirring regularly.
7.
Serve piping hot with white rice or Indian pilaf rice.
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