Coconut Chicken Curry
INGREDIENTS:
500 gr chicken breast
4 spring onions (finely diced)
4 garlic cloves (minced)
300 ml unsweetened coconut milk
50 ml heavy cream
1 tbsp ground paprika
1 tsp ground turmeric
1/5 tsp salt
2 tsp curry powder
½ tsp ground cayenne pepper
A few branches cilantro
Olive oil
INSTRUCTIONS:
Cut the chicken into 1 inch pieces and transfer to a bowl. Add the paprika, turmeric, salt and 1-2 tbsp olive oil and mix them with your hands, cover with cling wrap and refrigerate a few hours.
In a pan, heat the 3-4 tbsp olive oil. Stir in the spring onions until tender.
Add the garlic and keep cooking, stirring often, about 2-3 minutes.
Put the marinated chicken, stir to release the spices then pour the coconut milk and bring to boil.
Add the cream and cook them until the chicken is tender over low medium heat.
Stir in the curry powder and remove from the heat.
Serve with rice and cilantro for topping.
Bon Appetit…
