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Creamy Coconut Chicken Curry
Creamy Coconut Chicken Curry
"I started this dish with a whole chicken that I cut into 8 pieces, the thighs, the drumsticks, the wings and the breasts. If you are not comfortable cutting up a whole chicken, you can ask your butcher to do it for you or you can use all thighs or all drumsticks. I have kept the skin on the chicken but you can remove it if you prefer. I personally find that leaving the skin on, adds a lot of flavour to your dish."
Serves4 People
Preparation Time10 min
Cooking Time1 hr 5 min
Ingredients
- 1 whole chicken (cut into 8 pieces)
- 2 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup vegetable oil
- 1 medium onion (sliced)
- 2 cloves of garlic (minced)
- 1 tablespoon freshly grated ginger
- 2 yellow bell peppers (sliced)
- 1 tablespoon ground coriander
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On a plate, mix the flour with the salt and paprika.
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Roll the chicken pieces in the flour mix to coat.
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In a large skillet, heat up 1/4 cup of vegetable oil.
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Fry the chicken pieces until browned on each side (about 5 minutes) and reserve on a plate.
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Add to the hot skillet, the onions and cook 5 minutes.
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Add in the garlic, yellow bell peppers, ginger, coriander, curry powder, cumin and cinnamon and cook for 3 minutes.
