Wednesday, August 14, 2019

INDIAN COCONUT CHICKEN CURRY

This is a fifteen minute tremendous soon fresh, aromatic and creamy Indian Coconut Chicken Curry that you’ll desire to maintain in your again pocket for all these instances you wish dinner in a hurry!

Two bowls of Indian coconut fowl curry


The lovely factor about this recipe isn't in basic terms are you able to make a fowl curry in 15 minutes, but you possibly could make it extra or much less spicy depending in your tastes, who you’re cooking for and even how you’re feeling.  If you’re one thing like me, you like your spicy foods, but sometimes, you simply desire one thing low key but nonetheless jam-packed with flavour.  This is it.

INDIAN COCONUT CHICKEN CURRY




Made utilizing coconut cream, that is a prosperous creamy curry with a nice consistency.  If you’re watching your weight of you simply desire coconut milk you possibly can exchange the cream for the milk to present you a leaner, decrease calorie, much less prosperous curry.

A tray of red onions
ADJUST THIS INDIAN COCONUT CHICKEN CURRY TO YOUR TASTES
All you ought to do is range the quantity of dried chilli powder up or down to make it extra or much less spicier.

In our family we currently upgraded our induction cooktop, and I simply love it.  It heats so soon which potential dinner is at the desk even sooner than before.  With the improve we also needed to get some new pots and pans.  For this recipe you ought to make use of a pan with a extensive base and facets deep sufficient to cling the curry sauce.  I am a huge fan of a deep dish pan as it’s simply the proper measurement for making most of the recipes I make, plenty of which have a tendency to be NULL serving recipes or 4 serving recipes.

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sliced red onions in a pan
More 15 minute flavour packed now not boring dinners  —- >>>  Salmon with Lentils and Leeks, Beef Satay Curry Noodles, and this Sticky Chilli Beef and Broccoli.

Now… this curry has just a section bit of onion…OK much of onion.  In specific Red Onion.

WHAT IS RED ONION?
Red onions are often referred to as “spanish onion” or “salad onion”.  They have relatively thinner pores and epidermis than a white or brown onion and red onions are sweeter.  You can consume red onion both uncooked or cooked and it has a moderate flavour.  Eaten raw, you’ll discover red onion on sandwiches, burgers and in salads.

PRO TIP: You can exchange the red onion for brown or white onion, or one other vegetable altogether if onion isn’t your thing.  You would possibly desire to attempt sliced red capsicum/peppers, thinly sliced zucchini, and even sliced inexperienced beans.

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***Something Different*** If you’re going with the red onion, upload half a cup of frozen veges to the curry and prepare dinner for a number of further minutes simply earlier than letting it come down to a simmer.  This is a huge methodology for making the curry cross just a section bit further, and for amping up with Vege factor.

sliced curry chickrn in a pan
WHAT TO MAKE THIS INTO A LOW CARB CURRY?
Instead of serving with rice or naan bread, cross low carb and get out your spiralizer and serve with zucchini noodles, or seize a can of pre cooked lentils, drain the extra liquid and rinse, and blend into the curry.

PRO TIP:  Keeping bottled minced garlic and ginger within the fridge is a nice selection to contemporary and it retains for ages.

chicken curry in a pan
ARE YOU ARE LEFTOVERS FOR LUNCH KINDA PERSON?
I am.  If you’re watching to take your leftovers to work the subsequent day, you’ll be wanting microwave secure packing containers with an air vent so the lid doesn’t pop off whilst its reheating.  Microwave lunch explosions within the workplace are normally now not pretty.  Trust me, I’ve been there.

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Indian coconut fowl curry on a tray
DO YOU REGULARLY HAVE AFTER WORK ACTIVITIES, HOBBIES OR SPORT?
It’s a certain to this one for me again.  Gym and yoga 4 nights every week imply I’m now not house till 7pm.  If you've got after work sports that imply you don’t get house till overdue within the evening, that is a huge meal to whip up whilst you desire one thing contemporary to eat, rather of freezer meals or (don’t even assume about it) takeout.

You would possibly recognize by now that my husband and I love our curries and stews.  We love a nice lengthy gradual cooked curry the place the flavours have had hours to grow and mature, or Pressure Cooker curry cooked in 30 minutes that tastes like its been cooking for 8 hours.

Indian coconut fowl curry with a spoon
But that is a curry for whilst you don’t have a drive cooker, gradual cooker, multi cooker, or the time to make a curry from scratch.

You desire a pan, stovetop, and a number of ingredients.  And 15 minutes.  There.  Curry Done.

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Indian coconut fowl curry featured
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5 from 3 votes
Indian Coconut Chicken Curry
This is a fifteen minute tremendous soon contemporary and aromatic Indian Coconut Chicken Curry that you’ll desire to maintain in your again pocket for all these instances you wish dinner in a hurry!
 Course - Dinner Cuisine - Indian Keyword - low carb indian curry, Quick indian fowl curry
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
 Calories 454
 Author Kim




Ingredients

500 grams / 1 pound Chicken Brest diced
440 ml 1 tin Coconut Cream (full fat)
2 medium Red/Spanish Onions sliced thinly
1 tablespoon Garlic minced
1 tablespoon Ginger finely grated
440 gram/15 oz 1 tin diced tomatoes
¼ cup Tikka Curry Paste
1 teaspoon Ground Cumin
1 teaspoon Ground Corriander seeds
½ teaspoon Tumeric
½ teaspoon Garlic salt
½ teaspoon Sea salt
½ teaspoon Red chilli powder for a moderate to medium curry
1 tablespoon olive oil
Optional
Roti Bread
Steamed Basmati rice

Instructions

Add the oil to a hot pan/skillet and upload the sliced onions. Cook for three to 4 minutes till soft. Remove from pan.

Add fowl to the pan and prepare dinner for 4 to 5 minutes.

To the similar pan, upload the dried spices, garlic, ginger, Curry paste and stir in. Next upload the tomatoes and stir in.

Finally upload the coconut milk and stir in and warmth by way of on medium to excessive heat. If it begins to bubble, cut back warmth till it stops bubbling. Simmer on low warmth for 5 to 10 minutes and serve with steamed basmati rice or roti bread.source