Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, our family recipe for coconut milk curry. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Browse new releases, best sellers or classics. Whatever Your Healthcare Need, LloydsPharmacy Are Here To Help Online And In Store. Great recipe for Our Family Recipe for Coconut Milk Curry. One day my husband said, "The curry we learned how to cook in school was delicious.

Our Family Recipe for Coconut Milk Curry is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Our Family Recipe for Coconut Milk Curry is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have our family recipe for coconut milk curry using 19 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Our Family Recipe for Coconut Milk Curry:

1. Make ready 1 thigh Chicken thigh
2. Make ready 2 tbsp ☆Plain yogurt
3. Prepare 1 tsp ☆Turmeric
4. Prepare 1 dash ☆Salt and pepper
5. Get 1 to 2 Potatoes
6. Make ready 1 large Onion
7. Prepare 1 Vegetable oil or butter
8. Take 1 piece/clove each ◎Garlic and ginger
9. Get 1 ◎Red chili pepper
10. Prepare 1 ◎Bay leaf
11. Prepare 3 cm ◎Cinnamon stick
12. Take 1/2 tsp ◎Cumin seeds
13. Take 1 tbsp White wine
14. Prepare 1 1/2 tbsp ●Curry powder
15. Take 200 ml ●Water
16. Get 2 tbsp each ●Ketchup and Japanese Worcestershire-style sauce
17. Make ready 1 can Coconut milk
18. Take 2 tsp Garam masala
19. Prepare 1 dash Cardamon powder

Cover and reduce heat to low. The coconut milk makes the sauce pretty sticky, so I recommend you stir gently now and then, to make sure the sauce does not stick to the pan. The flaky fish joins spinach in a creamy coconut sauce spiced with curry powder, turmeric and chilli. Serve with basmati rice, a scattering of coriander and lime wedges to squeeze over.

Instructions to make Our Family Recipe for Coconut Milk Curry:

1. Cut the chicken into bite sizes. Poke several holes with a fork, and rub into the ☆ ingredients. Leave to marinate for about 20 minutes. Please cover with plastic wrap and refrigerate.
2. Cut the potatoes into easy to eat pieces (peeled or unpeeled, your choice). Peel the onion. Slice one half thinly, and grate the other half.
3. Put vegetable oil and all the ◎ ingredients in a pot. Crush the ginger with the skin intact if you can. Stir fry over low heat until fragrant.
4. Add sliced onion and stir fry. When the slices have wilted, add grated onion. You don't have to caramelized the onion slices - just cook until they smell sweet. The cumin scent is very strong, so you may not be able to discern from the onion fragrance, but after making this a few times you'll get used to detecting it.
5. Add potatoes and stir fry. When the pieces start to become translucent, turn the heat off.
6. Heat a little oil in a frying pan, and pan fry the chicken from Step 1. Add white wine and boil for about 10 seconds.
7. Add the chicken with the pan juices to the pot from Step 5.
8. Add all the ● ingredients and mix. Simmer for 10-15 minutes over low-medium heat. The photo shows how it looks before simmering.
9. This photo shows how it looks after simmering. The cinnamon stick should have softened and fallen apart at this stage, so take it out.
10. Add coconut milk and stir to combine. Simmer for another 10 to 15 minutes over medium heat.
11. Finally, add garam masala and cardamon powder and mix in. Simmer for 1 minute, then turn off the heat. Take out the bay leaf, garlic, and ginger.
12. Transfer to a serving plate and it's done. The red chili pepper in the photo is for garnishing, and not for eating.
13. It's hard to measure spices packed as in the Step 13 photo with a measuring spoon, so I looked it up in books and it seems that most powdered spices are 2 g for 1 teaspoon. I don't think you need to be too particular about this, but if you are wondering, use as reference.
14. Bonus: I used mixed fruit yogurt to marinate the chicken instead of plain yogurt (see photo, back right). Since I add mango chutney to the curry sometimes, I thought it may work. It was delicious.

The flaky fish joins spinach in a creamy coconut sauce spiced with curry powder, turmeric and chilli. Serve with basmati rice, a scattering of coriander and lime wedges to squeeze over. Add in chicken and allow to brown slightly. Stir in tomatoes, peanut butter and coconut milk. Half-fill the empty coconut can with cold water, swilling the liquid around to gather as much of the coconut milk into the water as possible, then add this to the curry.

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