In large saucepan, heat oil over medium heat. Saute onion, lemongrass and ginger for 2-3 mins, until tender. Add sweet potato and curry paste. Cook for 2-3 mins, stirring often, until fragrant. Add chicken stock and pepper. Bring to a boil then reduce heat to medium and simmer, covered, for 10-15 mins, until sweet potato is just tender.
Add coconut milk, chicken and rice. Simmer for 2-3 mins, until meat is just cooked through. Serve topped with fresh cilantro.
he curry powder and cook 1 minute.
Add the coconut milk
Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker.
Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.
o mix.
Combine the coconut-curry sauce ingredients. Taste and adjust
t least 2 hours.
Coconut Curry.
Heat oil in medium
or a garnish. Cut the chicken into thin slices that will
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Jamaican Curry Powder:.
Toast the cumin,
and select Saute function. Add coconut oil; when hot, add onion
nutes (covered).
Remove chicken to large bowl or platter
b>curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut
egrees F.
Arrange the chicken breasts in a single layer
Pat chicken dry and remove any excess
he red curry paste with the oil. Add the chicken, season with
easpoons peanut oil and green curry paste in the wok; stir
Cut chicken apart at both joints; reserve
Preheat oven to 425 degrees F, spray baking sheet with nonstick spray.
Combine 1/4 cup of chutney, 1/2 tsp curry paste, 1/4 tsp cumin in a serving bowl; cover and refrigerate.
Combine chicken, the remaining chutney, curry, and cumin in a bowl and toss to coat.
Put the coconut on a sheet of wax paper, coat the chicken one piece at a time with the coconut.
Place nuggets on baking sheet, and bake until cooked through, about 15 minutes.
Serve with chutney sauce.
eat. Add peanut oil, chicken, and curry paste and stir-fry for
Place the chicken breasts between two sheets of
Season chicken pieces with salt and pepper.