Recipe: Perfect Chicken in coconut and turmeric sauce

Chicken in coconut and turmeric sauce. This coconut curry turmeric chicken is a rich and creamy dinner recipe. Loaded with anti-inflammatory turmeric, it's full of flavor and easy to make. Stir in the coconut milk and turmeric and bring to a boil.

For years I dismissed turmeric as a Simmer the soup for about half an hour, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. You perform steaming scald Chicken in coconut and turmeric sauce accepting 21 technique together with 11 steps. Here is how you put it over.

program of Chicken in coconut and turmeric sauce

1. It's 1 kg of chicken with skin.
2. Prepare 500 ml of coconut milk.
3. Prepare 100 gr of grated coconut (to roast).
4. It's 1 tsp of Cummin seeds.
5. It's 5-7 pcs of cardamom seeds.
6. Prepare 1 of lemongrass.
7. You need 2 of bay leaves.
8. Prepare 2 of lemon leaves.
9. It's of Salt & pepper.
10. It's Pinch of sugar.
11. It's of Blended ingredients.
12. Prepare 10 cloves of shallot.
13. Prepare 5 cloves of garlic.
14. It's 2-3 pcs of red chilli.
15. You need 1 cm of ground turmeric.
16. It's 1 cm of ginger.
17. Prepare 1 tbs of corriander power.
18. It's 1 tsp of galangal paste.
19. It's 1/2 tsp of cinnamon powder.
20. It's 1 tsp of nutmeg powder.
21. It's 2 tbs of cooking / Olive oil.

Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics! Goes great with rice and vegetables. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. It's a fun way to eat this powerful punch of savory flavors.

Chicken in coconut and turmeric sauce ingredients

1. Roast the grated coconut until it's golden brown, the set aside and let it cool.
2. Clean the chicken and cut into medium pieces (8 to 10 pieces) and add some salt & pepper.
3. Blend all the ingredients mentioned above, until it forms a paste.
4. Next, in a pot, cook the chicken with the coconut milk until it's half cook.
5. Add the blended paste along with Cummin seeds, cardamom, lemongrass, bay leaves, lemon leaves and pinch of sugar.
6. You may add more salt and pepper according to your taste.
7. If the chicken is not cooked when the liquid is simmer, add half glass of water until it's cooked.
8. After the chicken is cooked and the liquid is simmer, add the roasted coconut.
9. You will notice that the texture become thick after adding the grated coconut.
10. Cook for another 5mins and remove from the stove.
11. Serve with jasmine rice. Enjoy!.

Tip: If you want to thicken the sauce a bit, I suggest adding one to two tablespoons of coconut flour. Yassa Chicken - a Senegalese chicken stew with tender chicken and caramelized onions. Tunisian Tajine - or Tunisian frittata with chicken, potatoes Place the onion, coconut milk, water, tomato puree, turmeric and salt to taste in a pan. Cut the corn into two or three pieces, place the pieces in. This coconut chicken curry can be made in ONE POT & is packed with flavor!