Simple Way to Make Speedy Our Family Recipe for Coconut Milk Curry

Hey everyone, it's John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, Recipe of Super Quick Homemade Our Family Recipe for Coconut Milk Curry. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Our Family Recipe for Coconut Milk Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family Recipe for Coconut Milk Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Our Family Recipe for Coconut Milk Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Our Family Recipe for Coconut Milk Curry using 19 ingredients and 14 steps. Here is how you cook it.

One day my husband said, "The curry we learned how to cook in school was delicious. I want to have some." I combined the curry I saw once in a magazine (that I vaguely remembered) with the curry I learned in school (again, a vague memory)... and miraculously it was delicious! I made it a lot for a while, so I looked over my notes and uploaded the recipe. This is just a basic version. I change up the vegetables I add every time. Try adding green peppers, carrot, celery or whatever you like. If you can't get cinnamon sticks, use powdered cinnamon. You can either add it to the spices rubbed into the chicken, or add it at Step 8 with the ● ingredients. The ◎ garlic, ginger, and red chili pepper don't have to be taken out if they've fallen apart in the curry. The yogurt mentioned in Step 15 is a peach, orange, pineapple and banana mix. For 3 to 4 servings. Recipe by Sabumochi

Ingredients and spices that need to be Take to make Our Family Recipe for Coconut Milk Curry:

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

Instructions to make 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.

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So that's going to wrap it up with this exceptional food How to Make Ultimate Our Family Recipe for Coconut Milk Curry. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!