Coconut Chicken Curry
Who doesn’t love curry???!!!! I mean come on, you’ve got to love curry haven’t you?
Currently this is the UK’s number one dinner and if I’m having a takeaway this is top of the list. I know, I know takeaway curry isnt the same as making it yourself, full of artificial colours to make it look bright red or yellow. Why is that, I don’t know but after a couple of beers I don’t care.
Night out with the lads, down the boozer and then nip round for a chicken madras with a side of nan and poppadoms. Ten blokes desperately trying to balance mango chutney and onions on a poppadom as half of it drips down the chin inbetween a gulp of Cobra.
After about 30 seconds the twenty poppadoms have been demolished and onto the main. Ineviatively there is always someone who ordered a vindaloo or phall, wanting to blow their brains out. Dont get me wrong I’ve been there, struggling with heat and then not finishing the dish!
So with this in mind, when you’re cooking at home. Dont go over the top and make something you can actually taste. This little beauty goes down well with the kids as well, as its not hot. If you want to add a cheeky chilli then just whack it in there.
Ingredients
Vegetable oil
x3 boneless chicken breasts
1 Onion
3 tbsp coconut butter
5 cups green beans
1 can coconut milk
1 clove garlic
Handful of coriander – chopped
2 cups Basmati Rice
Naan bread to serve
Method
1. Heat the coconut milk in a pan
with the green beans for 10 mins
until soft.
2. Meanwhile heat the oil in a pan
and cook the chopped chicken and
onion until browned. Then add the
garlic and cook for 2 more mins.
3. Add the coconut milk and green
beans to the same pan and allow to
simmer with chopped coriander.
4. Meanwhile cook the Basmati rice
in a pan for 10 mins or per
instructions.
5. Combine the rice and curry
together on a plate with the Naan
bread after grilling for 3 mins on
each side.
6. Melt the coconut butter in a pan
and pour over the dish to finish.
- Vegetable oil
- x3 boneless chicken breasts
- 1 Onion
- 3 tbsp coconut butter
- 5 cups green beans
- 1 can coconut milk
- 1 clove garlic
- Handful of coriander - chopped
- 2 cups Basmati Rice
- Naan bread to serve
- Heat the coconut milk in a pan with the green beans for 10 mins
- until soft.
- Meanwhile heat the oil in a pan and cook the chopped chicken and onion until browned.
- Then add the garlic and cook for 2 more mins.
- Add the coconut milk and green beans to the same pan and allow to simmer with chopped coriander.
- Meanwhile cook the Basmati rice in a pan for 10 mins or per instructions.
- Combine the rice and curry together on a plate with the Naan bread after grilling for 3 mins on each side.
- Melt the coconut butter in a pan and pour over the dish to finish.
