Chicken Chickpea Coconut Curry Food

CHICKEN CHICKPEA COCONUT CURRY

Steps:

• In a large saucepan, heat the coconut oil. Add the onions and cook until browning on the edges, add garlic and cook for 1 - 2 minutes. Stir in the turmeric, ginger, cayenne pepper, curry powder and mixed herbs and cook, stirring, for 1 minute.
• Now stir in the tomato paste and canned diced tomato and cook, stirring, for 2 minutes. Pour in the coconut milk and add the potatoes and carrots. Turn the heat down to a vigorous simmer and allow to cook for 20 - 30 minutes or until the veggies are tender and the sauce is thick.
• Turn the heat down to low and stir in the chicken, gently simmer for 12 - 15 minutes until the chicken is cooked through. Be careful not to overcook as the chicken can become tough. Stir in the chickpeas, season with salt and pepper to taste and serve over rice or with wraps or naan bread. ENJOY!

COCONUT CHICKEN CURRY

Steps:

• In shallow baking dish or bowl, combine chicken with garlic and rum and let marinate, covered, in the refrigerator for a few hours or overnight.
• In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. Add the chicken and saute until cooked through, about 4 to 5 minutes. Add coconut milk, curry powder, and sesame oil and heat through. Add hot pepper, if using. Serve with rice and garnish with freshly chopped cilantro.

COCONUT CURRY CHICKEN

Steps:

• Cut chicken legs and thigh into stewing pieces bone and skin on. You may use chicken breast aswell, but i prefer the taste of dark meat.
• Mix garam masala and turmeric with some water to make a paste with a somewhat runny consistancy and set aside.
• heat oil in thick bottomed pot to med-high heat.
• Add chilly halves and star anise to the oil and cook for about 1 minute. Adding chilli early will give the dish a nice heat that will roll inches As you eat it it will get hotter.
• Add chopped garlic and onion and cook for a few minutes until onions start to brown.
• Add the curry paste and cook for about 3 minutes stirring frequently.
• Add chicken pieces, salt and pepper.
• Cook for about 25 minutes so the chicken turns golden brown. Stir often. Do not let it burn.
• Add 1/2 cup water and fish sauce. Deglaze the pot and scrape up any brown bits, bring the broth to a boil, about 5 minutes.
• Add coconut milk and brown sugar, bring to boil, around 7 or 8 minutes.
• Reduce heat, simmer for about 5 minutes.
• Add Cilantro and/or basil (optional).
• Serve over rice. Enjoy!

COCONUT CHICKEN CURRY - CROCK POT

Steps:

• Heat oil in a medium fry pan.
• Add chicken breasts and brown on both sides.
• Place potatoes and onion in crock pot.
• Place chicken breasts on top.
• Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly.
• Add to crock pot.
• Cover and cook on low 6 to 8 hours.
• One half hour before serving, add peas on top of chicken mixture.
• Just before serving, stir mixture thoroughly and sprinkle with toasted coconut if using.
• Serve over rice or Asian noodles, if desired.

COCONUT, CHICKPEA & SPINACH CURRY

Steps:

• Wash the rice a couple of times in cold running water, then leave to soak while you make the curry. Heat 1½ tbsp oil in a deep frying pan, and fry the onion for 10 mins until soft, but not turning golden.
• Add the garlic and fry for 1 min, then tip in the turmeric, cumin, garam masala and chilli powder, and toast for 30 seconds, stirring. Add the coconut milk and chickpeas. Simmer for 15 mins until the sauce has reduced slightly.
• Meanwhile, heat the remaining ½ tbsp oil in a small pan with the cloves, cinnamon and a pinch of turmeric. Stir until the mixture smells fragrant. Drain the rice and add to the spices, stirring well to coat in the oil. Pour in 600ml boiling water, bring to the boil, then reduce the heat to low. Add a tight-fitting lid and simmer gently for 10 mins, without removing the lid.
• About 5 mins before the end of the curry's cooking time, stir in the spinach and break it up with a wooden spoon as it defrosts. Season well. Add the tamarind or lime juice to balance the sweetness of the curry. Serve in bowls with the fragrant, steaming rice, removing the large spices as you serve. Top with a pinch of the desiccated coconut, if using.

CHICKPEA & COCONUT CURRY (KADALA)

Steps:

• If using dried chickpeas, soak overnight in plenty of water, then drain.
• Place soaked chickpeas in a large pot with plenty of fresh water, bring to the boil for 15 minutes, then reduce heat and simmer for about an hour, or until chickpeas are tender.
• Alternatively you can pressure-cook the dried chickpeas according to the manufacturer's instructions.
• When the chickpeas are cooked, or if you are using canned chickpeas, put them aside.
• Next, heat a wok or skillet over medium-high heat, and dry-roast the desiccated coconut, reducing heat as necessary- it is important to stir continuously, as the coconut will readily catch and burn.
• As soon as the coconut starts to brown remove the skillet from the heat, and immediately place the coconut in a blender bowl- if left in the skillet it will become dark brown and bitter.
• Add ginger, turmeric, chilli, coriander powder and a little water to the blender bowl and grind to a fine paste.
• Heat the oil in a clean pan and saute mustard seeds until they start to pop and release their aroma.
• Add onion and curry leaves and saute and stir a further minute or two.
• Add coconut paste and cooked chickpeas, and cook for 10 minutes, stirring occasionally and adding more water if necessary.
• Add 1 cup coconut milk and simmer for a further 10-15 minutes.
• Serve with rice and garnish with fresh cilantro.