Sunday, March 21, 2010

Kashmiri Style Coconut Chicken Curry



2 tablespoons butter
2 tablespoons oil
1 lb. chicken, cubed roughly
1 onion, slivered
3 cloves garlic, minced
20 oz. coconut milk
3 1/2 tablespoons curry powder
1 1/2 lbs. assorted vegetables (zucchini, patty pan squash, carrots, and mushrooms)
1/2 bunch cilantro, chopped (about 3/4 cup)
salt to taste


1. Melt the butter in the oil and sear the chicken breast over medium high heat.

2. When the chicken is cooked nearly through add the slivered onion. When the onion softens add the garlic, cook until fragrant.

3. Add coconut milk, reserving a couple ounces. Mix curry powder with coconut milk to make a slurry. Add curry slurry (giggle) to pan. Mix well

4. Bring to a boil, reduce heat to keep at a steady simmer. Cover and let simmer for twenty minutes, stirring occasionally.

5. Add vegetables and cilantro, return to a simmer. Cover and cook vegetables through, about 15 minutes depending on types of vegetables.

6. Remove lid and cook for further ten minutes, stirring every minute or so, until curry has reduced to desired thickness.

7. Serve with Basmati rice.

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