Coconut Spicy Chicken Curry
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- 1 pound(s) chicken (your choice of the cut) cut to bite size
- 1 medium yellow onion diced
- 1 habanero diced
- 1 inch piece of fresh ginger peeled and diced
- 5 clove(s) garlic diced
- 1 can(s) unsweetened coconut milk (shake can or stir)
- 1 bunch(es) Cilantro diced
- 1 can(s) diced tomatoes
- 1 tablespoon(s) coriander
- 1 tablespoon(s) cumin
- 1 teaspoon(s) ground mustard powder
- 2 tablespoon(s) curry
- 1/2 teaspoon(s) Cheyenne pepper
- 1 teaspoon(s) tumeric
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) garam masala
- 4 cardamon pods (cracked open, only use the seeds)
- 4 tablespoon(s) butter
- Chop all ingredients separately and put in different bowls (i.e. onion, garlic, ginger and cilantro).
- Combine all spices and grind them together in coffee grinder (set aside in bowl)
- Chop chicken and set aside.
- Open cans of tomatoes and coconut milk.
- Turn burner on med/low heat. Add all the spices and stir until they start to smoke. Stir for about 5 minutes. Remove spices from heat and set aside.
- Put two tablespoons of butter in deep pot and cook chicken until just turns white. Take chicken out put aside.
- Add 2 more tablespoons of butter and cook onions until they turn almost translucent then add ginger and garlic. Cook for another 2-3 minutes.
- Add all the spices to the onions, garlic and ginger and stir. Add in 1 can of diced tomatoes and half a can of coconut milk. Mix well and then add the chicken and habanero pepper.
- Bring to a boil and then turn to low heat and let simmer for 30 minutes.
- Add a handful of chopped cilantro and put the lid back on and let it simmer for another 30 minutes.
- If curry has too much liquid after the last 30 minutes just turn the heat up to a medium and add some flour. Then turn back down to a simmer and cook for another 15-20 minutes.
- Serve with jasmine rice and naan and a salad.
This recipe is a personal recipe added by JoshuaMyers and has not been tested or endorsed by MyRecipes.
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