Easiest Way to Cook Yummy Chicken in coconut and turmeric sauce

Chicken in coconut and turmeric sauce. This coconut chicken curry can be made in ONE POT & is packed with flavor! Cumin, turmeric, and bay leaf give curry powder a deep, earthy, and savory flavor while the sweet spices such as cinnamon and cloves add. This coconut curry turmeric chicken is a rich and creamy dinner recipe.

Reduce heat and simmer until thickened and reduced by about half. It's a fun way to eat this powerful punch of savory flavors. Tip: If you want to thicken the sauce a bit, I suggest adding one to two tablespoons of coconut flour. You can have Chicken in coconut and turmeric sauce using 21 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Chicken in coconut and turmeric sauce

1. Prepare 1 kg of chicken with skin.
2. Prepare 500 ml of coconut milk.
3. Prepare 100 gr of grated coconut (to roast).
4. You need 1 tsp of Cummin seeds.
5. You need 5-7 pcs of cardamom seeds.
6. You need 1 of lemongrass.
7. You need 2 of bay leaves.
8. You need 2 of lemon leaves.
9. Prepare of Salt & pepper.
10. You need Pinch of sugar.
11. It's of Blended ingredients.
12. Prepare 10 cloves of shallot.
13. You need 5 cloves of garlic.
14. It's 2-3 pcs of red chilli.
15. You need 1 cm of ground turmeric.
16. It's 1 cm of ginger.
17. It's 1 tbs of corriander power.
18. It's 1 tsp of galangal paste.
19. You need 1/2 tsp of cinnamon powder.
20. You need 1 tsp of nutmeg powder.
21. Prepare 2 tbs of cooking / Olive oil.

Turmeric is a delicious ingredient, and one with a lot of buzz these days for its anti-inflammatory properties. For years I dismissed turmeric as a Simmer the soup for about half an hour, until the chicken and sweet potatoes are close to tender. Stir in the fish sauce, lime juice, and coconut milk. Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger.

Chicken in coconut and turmeric sauce instructions

1. Roast the grated coconut until it's golden brown, the set aside and let it cool.
2. Clean the chicken and cut into medium pieces (8 to 10 pieces) and add some salt & pepper.
3. Blend all the ingredients mentioned above, until it forms a paste.
4. Next, in a pot, cook the chicken with the coconut milk until it's half cook.
5. Add the blended paste along with Cummin seeds, cardamom, lemongrass, bay leaves, lemon leaves and pinch of sugar.
6. You may add more salt and pepper according to your taste.
7. If the chicken is not cooked when the liquid is simmer, add half glass of water until it's cooked.
8. After the chicken is cooked and the liquid is simmer, add the roasted coconut.
9. You will notice that the texture become thick after adding the grated coconut.
10. Cook for another 5mins and remove from the stove.
11. Serve with jasmine rice. Enjoy!.

One of the things I love about curries is that they are so varied and adaptable—from soupy to thick and creamy, from mild to fiery, in colors yellow, green, red, or brown. Chicken cooked in spicy coconut sauce served with coconut rice and mandazi. In a separate pan, pour the thin coconut milk, add salt, green chili, turmeric powder and garlic paste. Cook this milk on a gentle flame until it starts to thicken slightly, making sure to stir all the time so that the coconut milk. Curried chicken simmered in coconut milk and tomatoes makes for a mouthwatering hint of the tropics!