Coconut Chicken Curry
Coconut Chicken Curry
Ingredients
- 4 chicken thigh boneless
- 1 tsp cumin
- 1 tsp paprika powder
- 1 tsp garlic powder
- rapeseed oil
- 0.5 yellow onion thinly sliced
- 1 shallot thinly sliced
- 1 tbsp ginger grated
- 2 cloves of garlic grated
- 2 tbsp tomato paste
- 0.5 tbsp curry powder
- 0.5 tbsp garam masala
- 2 dl coconut milk
- 2 dl milk
- salt to taste
- black pepper to taste
Instructions
- Cut chicken thigh into bite size pieces and season with cumin, paprika powder, garlic powder, salt and black pepper.
- Thinly slice yellow onion and shallot, and grate ginger and garlic.
- Heat some rapeseed oil in a hot skillet.
- Add the chicken and cook for about 3 min on each sides.
- Remove the chicken from the skillet, lower the heat to medium and add yellow onion, shallot, ginger and garlic. Sauté for about 5 min.
- Add tomato paste, curry and garam masala and sauté for 2 min.
- Pour in the coconut milk and milk and stir.
- Add the chicken, cover with a lid, let come to a simmer and let cook until the chicken is cooked through.
- Season with salt and black pepper.
- Serve with rice.