My Lovely Coconut Curry
My Lovely Coconut Curry

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, my lovely coconut curry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

My Lovely Coconut Curry is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. My Lovely Coconut Curry is something which I’ve loved my whole life. They’re nice and they look fantastic.

Since I wanted to keep this vegetarian/vegan friendly, I served it over coconut quinoa for added protein and fiber. I have to say it was a lovely choice. It's easy to make and packs a punch of flavor from turmeric, ginger & curry spices.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook my lovely coconut curry using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make My Lovely Coconut Curry:
  1. Make ready 3 Chicken breasts cut 1 inch pieces.Or boneless chicken thighs
  2. Get 3 tbls Mild Chilli oil
  3. Make ready 1 tsp Butter
  4. Prepare 2 Shallots chopped
  5. Prepare 1 tsp Ginger crushed
  6. Get 2 Garlic cloves crushed
  7. Prepare 1 + 1/2 tsp Garam masala powder
  8. Make ready 1/2 tsp Corriander powder
  9. Make ready 1/2 Tsp Cumin powder
  10. Get 1 tsp tumeric powder
  11. Make ready 3 Curry leaves
  12. Take 1 Dried Chicken Stock
  13. Make ready 1 Can (400 mls) Coconut milk
  14. Take 4 tbls Double Cream
  15. Get Some fresh Corriander for Garnish

Serve it over quinoa for plant-based protein! This vegan coconut curry is a quick and affordable way to enjoy your favorite takeout flavors at home. EASY coconut curry with chickpeas and Indian spices. Naturally vegan + gluten-free; add vegetables like cauliflower or sweet potato.

Instructions to make My Lovely Coconut Curry:
  1. In a frying pan add 1 tbls chilli oil and heat up. Add the onions stir around for 1 minute.
  2. Next add the Ginger, Garlic and fry for 1 min or until you get the lovely aroma.
  3. Next add all the dry spices with the other tbls chilli oil.
  4. Next add the chicken mix around and fry for 5 minutes turning the chicken over and around then add the butter and stir in.
  5. Add the Can of coconut milk and stir. Next add the curry leaves. Then add the chicken stock and mix in. Leave to simmer for 10 minutes stirring occasionally.
  6. Add 1 tbls Tomato Purèe and mix in. Cover Leave to simmer for a further 10 minutes stirring often.
  7. Add the double cream to it. And serve on a bed of Basmati rice. Garnish with fresh Corriander.

A classic easy coconut curry with chickpeas, inspired by Indian flavors. This garbanzo bean curry skips the complicated steps but doesn't skimp on. These rich, creamy, and earthy Coconut Curry Lentils are an easy and delicious vegan option for dinner or weekly meal prep! If you have a mild curry powder and want your coconut curry lentils to be spicy, simply add a little cayenne pepper, or top the cooked dish with a few red pepper flakes. This vegan coconut curry is simple and extremely tasty.

So that is going to wrap it up for this exceptional food my lovely coconut curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!