chicken with coconut milk and curry

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chicken with coconut milk and curry

chicken with coconut milk and curry

chicken with coconut milk and curry

Hello everyone,

Want new flavors, want a different touch in your kitchen, want an exotic escape in this cold, head for the end of the world and the sun with a very nice recipe from Reunion, very tasty, well scented, for a pure moment of pleasure: chicken with coconut milk and curry.

the coconut chicken and curry is a recipe for me, me only, hihihihi, neither my husband nor my children eat it. They really like the chicken curry, but not the version where I add the coconut milk, they don’t like it at all. I can add fresh cream, or plain yogurt, but not coconut milk.

Yet I find that the coconut milk adds more taste and flavor to this little sauce. but here is as they say, tastes and colors are not discussed.

This time I took advantage as soon as the kids got back to school, and my husband had the rest of dinner, a large bowl of loubia, lol (white bean cassoulet). I admit one thing to you, I really enjoyed myself with this coconut chicken all greedy, all tasty, extra fragrant, it’s just a real treat. I haven’t made this dish since confinement…grr

I presented this dish today with a good white rice, sometimes I accompany it with pasta, more precisely tagliatelle, I don’t know why, but I think it’s better with it. But in truth I usually prefer to taste this dish with good pita bread, today I had a lot to do that I didn’t have time to make my delicious bread.

chicken with coconut milk and curry
chicken with coconut milk and curry
chicken with coconut milk and curry

chicken with coconut milk and curry

Kitchen Love

Preparation time 20 min

Cooking time 20 min

Total time 40 min

  • Peel, seed and chop the tomatoes.

  • Mix with the chopped garlic and onion, ginger, lemon juice and curry.

  • Slice the chicken into strips, then leave to marinate in the tomato mixture for around 30 minutes.

  • Cook everything in butter for 10 minutes then drizzle with coconut milk.

  • Add the half vanilla pod, broken into pieces.

  • Add salt and pepper.

  • Simmer for 20 minutes over low heat and uncovered.

  • Sprinkle with grated coconut and serve with a good spicy rice, or pasta (tagliatelle sautéed in butter for me).

chicken with coconut milk and curry

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