The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video –
Essteele Per Vita Covered Sauteuse 28cm –
Maxwell & Williams Salt Pig – L
Peugeot 9-Inch Pepper Mill – n
Global Maple Board Cutting Board –
Pyrex Glass Measuring Jug –
Measuring Cups and Spoons Set –
Mixing Bowl 4 Piece Set –
Microplane Zester/Grater –
KitchenAid Stainless Steel Box Grater –
Stainless Steel Tongs –
Small Glass Bowls Set of 8 –
KitchenAid Spatula –
Serves – 2-3
Ingredients –
1 – Brown (Yellow) Onion, Sliced
4 – Garlic Cloves, Minced
25g (0.8oz) – Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) – Coconut Oil or Olive Oil
750g (1.6lbs) – Chicken Thigh
3 tsp (7g) – Ground Cumin
2 tsp (3g) – Ground Coriander
1/2 tsp (1.5g) – Ground Cloves
2 tsp (6g) – Smoked Paprika
2 tsp (5g) – Ground Turmeric
4 – Cardamom Pods
3/4 Cups (180ml) – Chicken Stock or Vegetable Stock
12g (0.4oz) – Desiccated Coconut (Optional)
2 Cups (500ml) – Coconut Milk
Seasoning To Taste
Garnish –
Roasted & Chopped Cashew Nuts
1 – Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 – Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice –
1 Cup (195g) – Basmati Rice, Washed
2 Cups (500ml) – Cold Water
2 – Kaffir Lime Leaves (Optional)
Seasoning To Taste
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Thanks for watching!
#chickencurry #curry #easycurry
Recipe Video:
