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Composition My Favourite Spicy Chicken Coconut Curry 👩‍🍳:

1. Get 2 tbls of Olive oil
2. Make ready 1 Large Onion diced
3. You need 1 tbls for Tumeric
4. You need 1/2 tsp dried Ginger or 1/2 inch grated fresh Ginger
5. Make ready 1 tsp - Cumin
6. Take 1 tsp - Garam Masala
7. Take 2 Garlic cloves crushed
8. Get 1 tsp of Hot Red Chilli powder
9. You need 1 tsp - Corriander
10. Get 1/4 tsp for Cayenne pepper
11. Get 2 of heaped tbls Medium Curry Powder
12. Require 4 of small Curry leaves
13. Need 2 Tsp of Mango Chutney
14. Give 8 of Chicken thighs remove skin + Bone cut into bite size pieces
15. You need 1/2 Cup for Chicken Stock
16. Give 1 - 400 mils tin Coconut Milk
17. Prepare 1/4 Cup - Double Cream
18. Prepare 1/4 Cup for frozen sweet peas
19. You need 1 for heaped tsp Corn flour mixed 4 tbls water to make thicker (opt)
20. Need Enough Basmati rice for 4 people

My Favourite Spicy Chicken Coconut Curry 👩‍🍳 start cooking:

1. Heat up the oil using 1 tbls, then add the onions and garlic + Ginger fry for 1 minute
2. Add the other tbls oil,Then add all the dry spices Tumeric, Garam Masala, Cumin, cayenne pepper, Corriander, Red Chilli powder, Medium Curry Powder also add the chicken turn the heat down to medium turn it all over and mix until all the chicken is coloured.
3. Mix and cook on medium for 2 minutes next add the chicken stock stir in and let it simmer for 5 minutes.
4. Next add the curry leaves stir in then add the Coconut Milk and mix in.Bring to the boil.
5. Next add the Coconut shavings, Mango Chutney. Stir and simmer stirring occasionally for 15- 20 minutes. Then add the Basmati rice to a saucepan and start to cook the rice.
6. Take the chicken curry off the heat let it cool for 10 minutes. Then add the Cream or yogurt to the mix stir it until it's all mixed. Add back to the heat bring to boil then turn down to keep warm.
7. I added the sweet frozen peas peas only to colour it simmer to heat them up. Then if you want it thick use the cornflour add stir until all mixed. Serve on a bed of Basmati rice.

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