Chicken Curry

Recipe from: 7/4/1996 12:00:00 AM
Ingredients 13
Servings 6
Time

Ingredients

  • 250
    ml
    coconut
  • 250
    ml
    milk
  • 8
    chicken breasts
  • salt and freshly ground black pepper
  • little oil
  • 30
    ml
    butter
  • 2
    onions, finely chopped
  • 2
    cloves garlic, crushed
  • 15
    ml
    fresh ginger, peeled and finely chopped
  • 2
    green chillies, seeded and finely chopped
  • 15
    ml
    turmeric
  • 15
    ml
    mild curry powder
  • dried curry leaves
 

Method

1 hr
 
Pour milk over the coconut in a pot and simmer for 2 minutes. Strain well in a sieve. Press all the liquid from the coconut to yield about 150 ml (3/5 c) coconut milk. Season the chicken breasts with salt and pepper and fry in heated oil until browned on both sides. Remove from the pan and set aside. Heat the butter and sauté the onion, garlic, ginger and chillies until the onion is tender. Add the turmeric and curry powder and stir-fry for another minute. Add the chicken pieces, coconut milk and a few dried curry leaves. Reduce heat and simmer for about one hour or until the chicken is tender and done. Serves 6.
 

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