Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, mid-week coconut chicken curry. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Mid-Week Coconut Chicken Curry is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Mid-Week Coconut Chicken Curry is something which I’ve loved my whole life.
The rich aroma of this Thai chicken coconut curry recipe simmering on the stove will make your mouth water! Tender bite-sized chunks of chicken, an aromatic red curry sauce, and just enough spinach to feel healthy make this an all in one dish that you are going to adore! Great recipe for Mid-Week Coconut Chicken Curry.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have mid-week coconut chicken curry using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mid-Week Coconut Chicken Curry:
- Prepare 2 tbsp coconut oil
- Take 2 cloves garlic crushed
- Prepare 1 onion, finely chopped
- Make ready 1 large red chilli, finely chopped
- Get 1 1/2 tbsp medium curry powder
- Get 2 chicken breast fillets, sliced
- Get 400 g tinned tomatoes
- Prepare 400 mls coconut milk
- Make ready 1 lemon, zested & juiced
- Prepare 2 spring onions, sliced
A quick, easy and super tasty Coconut Chicken Curry recipe, so simple to whip up for a delicious family meal mid-week! Busy week days require quick and easy dinners. Hectic work and family schedules mean we are often left with little time to prepare and cook a good dinner in the evening, forcing us to rely on pre-made ready. Boneless chicken breast simmered in a rich and flavourful tomato and coconut sauce, with mild spices that give it an earthy touch, this chicken curry is a perfect midweek dinner recipe for the whole family.
Steps to make Mid-Week Coconut Chicken Curry:
- Add the coconut oil to a wok or large frying pan. Gently fry the onions, garlic and chilli for 5 minutes.
- Sprinkle the curry powder over the top of the onions and continue to stir for another few minutes.
- Turn the heat of the hob up to medium high and add the chicken breast slices to the wok, stirring well to coat the meat with the spices.
- When the chicken has browned on the outside, and is well coated with the spices, add the coconut milk and tomatoes to the wok. Stir well to mix
The creamiest, easiest, summer weeknight style Spicy Coconut Basil Chicken Curry with Garden Vegetables. Make this curry with whatever produce you have on hand. I use a mix of sweet corn, zucchini, coconut milk, lemon, plenty of curry powder, and cayenne for some heat. Serve over steamed rice and top with toasty sesame seeds and garden herbs. In a large pot or high-sided pan over medium heat, heat oil and butter.
So that is going to wrap it up with this exceptional food mid-week coconut chicken curry recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
