Coconut chicken curry in a wok

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This fast and straightforward coconut chicken curry recipe from Meals Stuff, by Tony Jackman, R320, (Human & Rousseau) pairs completely along with your favorite craft beer


  • 2T ghee (clarified butter)
  • 1t cumin seeds
  • 1t fennel seeds
  • 1t black mustard seeds
  • 6 cardamom seeds in their pods
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 small onion, chopped very finely
  • 3cm piece of recent ginger, peeled and finely grated
  • three cloves garlic, peeled and finely chopped
  • three–four chicken breast fillets, sliced into strips on the diagonal
  • 2–three pink chilies, finely chopped, with their seeds
  • 2T lime juice
  • 2T darkish soy sauce
  • 1 can coconut cream (not milk)
  • salt to style
  • Asian noodles or basmati rice, to serve


  1. Soften the ghee in a wok.
  2. Add the jeera, fennel, mustard and cardamom seeds, in addition to the bay leaves and cinnamon stick, and braise till the seeds begin to crackle.
  3. Add the onion, ginger, and garlic and prepare dinner, stirring, till softened.
  4. Add the chicken strips and chopped chili and stir-fry till the chicken turns creamy white throughout; solely a couple of minutes as you don’t need it to overcook.
  5. Stir in the lime juice and soy after which instantly pour in the coconut cream whereas stirring.
  6. Add salt to style.
  7. Simmer, stirring, for two–three minutes and serve with Asian noodles or basmati rice.



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