Recipe for chicken curry
Chicken curry is a classic and always tastes good. Our recipe is flavorful and can be made in under 30 minutes.
Ingredients
- 1 pcs. Whole Chicken
- 27.2 gram Coconut Oil can be replaced with regular oil
- 14 gram Curry
- 4.6 gram Turmeric Corn
- 1 gram Cilantro Must be ground
- 2 Carrots
- 2 Apples
- 2 cans Coconut Milk
- coconut flakes
- Salt
- Pepper
- Lime
- 0.9 gram Chili Flakes
- Cilantro Fresh
- 360 gram Rice cook as per the instructions on the package
Instructions
- Start cooking the rice. We often use basmati rice, which is cooked for 12 minutes and then rests for 12 minutes under a cloth.
- For this recipe, we used a whole chicken, except for most of the skin and the two breast fillets, which were used for this recipe.
- Most of the meat was cut off, and the rest was boiled into chicken stock. The shredded chicken meat from the carcass was also used to add to the sauce.
- Add coconut oil, curry, turmeric, ground coriander, and chili flakes to a pot over medium heat (chili flakes can be omitted, especially if small children are eating).
- While the spices are heating, cut the chicken into smaller pieces, about 2×2 centimeters.
- When the spices start to smell (which is a fantastic aroma 🙂 add the meat to the pot and brown it.
- While the meat is browning, peel the carrots and cut them into smaller pieces.
- Also, cut the apple into smaller pieces.
- Once the meat is browned, add the carrots and apples to the pot and let everything cook for 5 minutes before adding the coconut milk. Let it simmer for 10-15 minutes. Add the shredded chicken meat at the end, so it gets just a minute in the sauce to warm through. It helps to thicken the sauce.
- Season with salt and pepper and a splash of lime.
- Garnish with fresh coriander.
