Coconut Chicken Curry

Coconut Chicken Curry – A Detailed recipe cooking. Time: 1 hour. 20 minutes. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

• 6 strips of 2.5 cm. Skinless chicken breasts and bones
• 2 cans (425 gr.) Unsweetened coconut milk
• 2 tbsp. chicken broth
• 4 peeled and chopped tomatoes
• 2 tbsp. l tomato paste
• 2 medium-sized chopped onion heads
• A peeled and finely chopped piece of ginger 2.5 cm long.
• 4 chopped garlic cloves
• 2 tbsp. l curry powder (see recipe below)
• 1 cinnamon stick
• 1 to 3 dried red chili peppers
• Salt and ground black pepper
• 1/4 Art. cilantro leaves plus some more for decoration
• Juice 1 Lemon
• Mint leaves for decoration
• 3 tbsp. l ghee: 450 gr. unsalted butter

Curry Powder:

• 2 tbsp. l coriander seed
• 1 tbsp. l cumin seeds
• 1 tbsp. l cardamom seed
• 1 tbsp. l black pepper peas
• 1 tsp fennel seed
• 1 tsp mustard seed
• 1/2 tsp carnation buds
• 2 pieces of dried red chili peppers (seeds delete)
• 2 tbsp. l turmeric

Recipes with similar ingredients: chicken breasts, chili peppers, ginger root, tomatoes, tomato paste, onions, garlic, curry, cinnamon, coconut milk, ghee butter, lemon juice, coriander, cumin, cardamom, black pepper, fennel seeds, mustard seed, clove, turmeric, cilantro

Recipe preparation:

1. In a large thick-walled pan over moderately low heat heat the ghee. Put onion, ginger, garlic and cook on slow heat until the onion is very soft, about 15 minutes. Add tomato paste, curry powder, cinnamon stick, chili and fine mix. Salt and pepper. Pour in coconut milk and Chicken stock and bring to a boil again. Cook until the sauce does not thicken, about 20 minutes.
2. Add tomatoes, chicken, cilantro and half a lemon juice. Continue to simmer until the chicken is cooked, about 10-15 minutes Try and add spices: lemon juice, salt and pepper. Sprinkle with cilantro and garnish with mint leaves. Serve with white rice. Ghee melted butter: Put the butter in thick-walled pan and place it on a moderately low fire. Melt the oil slowly and make sure it does not hiss or burns out. Increase the heat and bring the oil to a boil. When on foam appears on the surface, mix gently and reduce heat to the weakest. Cook at a low boil without covering or stirring, 45 min., until the milk solid particles at the bottom pan will not turn golden brown, and butter on top transparent. Strain the ghee through a sieve covered with several layers of gauze. Ghee should be very transparent, with a nutty aroma. Pour oil into a glass jar and tightly close.Exit: 1.5 tbsp.
3. Curry Powder: In a small dry frying pan in moderately low heat fry coriander, cumin, cardamom, black pepper peas, fennel, mustard, cloves and chili until flavor, about 2 minutes In a clean coffee grinder or spice mill grind the fried spices to a powder. Add Turmeric and mix again quickly. Use curry powder immediately or Store in a jar with a tight lid for up to 1 month.