Coconut Chicken Curry With Coconut Milk Recipe | Thick creamy sauce

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How to make Chicken Curry with Coconut milk! Delicious Curry sauce!
One of my favorite recipes for dinner with chicken.

This is a great curry recipe. Its taste is creamy and coconut, and the texture is delicate. It is very easy to cook. It took me a long time to recreate that very taste from Sri Lanka.
The whole process will take you about 1-1.5 hours. You can prepare the sauce in advance and store it in a closed container for up to 3 weeks.
You can also cook rice in the usual way. Basmati is perfect. 10 minutes to cook and 10 minutes leave under cover. You can do without peel and leaves kaffir lime. If you don’t have the spices from the list (leaves of kaffir lime, tandoori masala, garam masala, black mustard seeds) use ready-made Curry spice mix.
It won’t be so authentic, but you can start with it
(3 tsp for sauce and 2 tsp for marinade). It will still be delicious!

And don’t forget to SUBSCRIBE, so you never miss one of my brand new weekly recipe videos!
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Ingredients for Curry sauce:
2 onions
1 tomato
7 cm ginger
6 cloves of garlic
2 chili (if you don’t like spicy, you can exclude)
½ of lime
200 g coconut cream
cilantro
coconut oil
1.5 tsp turmeric powder
1 tsp cumin
3 leaves of kaffir lime
1 tsp tandoori masala
1 tsp garam masala
1 tsp black mustard seeds
salt

Ingredients for Chicken marinade:
2 chicken fillets
4 tbsp of natural yogurt
1 tsp turmeric powder
1 tsp garam masala
1 tsp tandoori masala
salt

If you don’t have the spices from the list, use ready-made Curry spice mix. It won’t be so authentic, but you can start with it (3 tsp for sauce and 2 tsp for marinade). It will still be delicious!

And don’t forget to SUBSCRIBE, so you never miss one of my brand new weekly recipe videos!    / bogdanova1985  

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