Leftover Chicken Coconut Curry Recipes

COCONUT CURRY CHICKEN RECIPE

Steps:

• Heat the coconut oil in a skillet set over medium-high heat. Add the chicken and season with salt and pepper. Cook, stirring occasionally, until golden and no longer pink. Remove from the skillet and set aside.
• Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic, ginger, curry powder, cumin, coriander and cook until fragrant, about 60 seconds.
• Stir in the tomatoes and season with salt and pepper. Cook until the tomatoes are softened and juicy, about 3 minutes.
• Pour in the coconut milk and bring to a simmer. Stir in the chicken and cook until warmed through. Garnish with cilantro and serve over rice.

LEFTOVER CHICKEN COCONUT CURRY

Steps:

• chop the onion and chilis small.
• In a blender put water ginger and peeled garlic and blend it.
• If mixture is too thick add a bit more water.
• The paste should be the consistancy of apple sauce.
• set aside.
• Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
• Add mustard seeds to oil and cook until they start to pop.
• Add the ginger garlic paste and spices,fry for about a minute.
• blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks.
• In a pot heat chicken in a bit more oil.
• Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
• add salt to taste serve with white basmati rice.
• *note:add as many chilis as you want to make this dish spicier.