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Chicken Curry in Coconut Milk

A recipe that I always wanted to test for a while…………The presence of coconut milk in a salty dish may scare, but it’s nothing!!! We do not smell coconut as we could feel it by crunching in a bounty. Here, coconut milk brings sweetness to the dish, it’s very subtle. Personally, I was conquered by this mixing.

An ultra-easy dish to make, accessible to everyone! I’m also eager to do it again on the occasion of the next family meal. Here is the required ingredient and cooking process step by step.

  1. 3 chicken cutlets
  2. 1 small yellow pepper
  3. 1 small red pepper
  4. 1 big onion
  5. 200 ml of coconut milk
  6. 2 tablespoons fresh cream (optional but brings some creaminess to the sauce)
  7. 1 tablespoon curry
  8. 1 teaspoon of turmeric
  9. Basil
  10. Salt pepper
  11. Olive oil

Step 1:

Wash the peppers. Remove the seeds and the white membranes and then cut them into strips. Peel the onion and cut it into strips.

Step 2:

Fry peppers and onion with a tablespoon of olive oil in a pan until they are colored.

Step 3:

Meanwhile cut the chicken cutlets into small pieces.

Step 4:

Brown the chicken with 1/2 tablespoon of olive oil in the pan instead of the onion peppers. Before it is completely cooked, add the vegetables. Lower the fire.

Step 5:

Salt, pepper, sprinkle with curry and turmeric. Wet with the coconut milk. Stir and finish adding the cream to bring some consistency to the sauce. Taste and rectify the seasoning as needed. Sprinkle with a little basil.

Step 6:

Simmer 5 to 10 minutes while the chicken finishes cooking

Serve with white rice or fried rice…  Hope it will be testy.

See other Recopies >>> Make The Best Pizza for Your Family

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Chicken Legs With Orange Sauce

Required ingredients:

  1. 6-8 boneless chicken thighs
  2. 1/2 teaspoon dried thyme leaves
  3. 1/2 teaspoon of rosemary crumbled with dried leaves
  4. Salt 1/4 teaspoon of salt
  5. 1 tablespoon olive oil
  6. 1/2 cup chopped onion
  7. 1 cup concentrated frozen orange juice
  8. Dashboard of ground black pepper
  9. 3 tablespoons light brown sugar
  10. salt and pepper

Preparation:

In medium saucepan, heat 1 tablespoon olive oil over medium heat. Brown the onion until tender. Add orange juice, thyme, rosemary, 1/4 teaspoon salt, pinch of pepper, soy sauce and brown sugar. Simmer, stirring often, for 5 minutes.

Heat the oven to 375 °.

Wash and dry chicken. Arrange in greased cooking pan with aluminum foil. Lightly brush with olive oil and sprinkle with salt and pepper. Bake for 20 minutes. Generously brush the sauce over the chicken legs and cook for another 15 to 20 minutes, or until done.