30 de junio de 2017

Belizean Chicken Curry with Coconut Milk RECIPE FOR TODAY

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Belizean Chicken Curry with Coconut Milk


2 tbsp Vegetable Oil
2 Large Onions, grated
3 cloves Garlic, chopped
2 tsps Turmeric
2 tsps Curry Powder
1 tsp Cumin Seeds
1 lb (450 grams) Chicken Breast, cut into strips
2 tsps Hot Pepper Sauce
1 ½ tbsp Lime Juice
½ cup Coconut Milk
6 medium Tomatoes, chopped
2 tbsp Tomato Ketchup
½ tsp Salt
½ cup *Chicken stock
1 clove Curry Powder
Vinegar or Lime


Heat oil in frying pan/ skillet. Gently sauté onions and garlic until softened (do not burn). Stir in turmeric, curry powder and cumin seeds. Fry for 3 minutes then add chicken, cover and cook for 7 minutes. Stir in Hot Pepper Sauce, limejuice, Coconut Milk, tomatoes, Tomato Ketchup, salt and stock. Bring to a boil stirring occasionally for 10 minutes or until thickened.

Serving Suggestions:
Combine cooked rice and Red Kidney Beans, arrange as a ring. Spoon Curried Chicken in the centre and serve.

*Chicken stock: Use Chicken Noodle Soup Mix. To ½-cup water, add 3 tablespoons of seasoning from the packet soup.

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