Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chicken curry to chicken stew -easy 10 minute makeover. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Nice succulent pieces of chicken curried in broth kind soupy liquid infused with flavor of fresh lemongrass, nicely scented with lime, two kaffir lime leaves were floating on top, the sourness from limes were not overpowering but just right and the earthy taste of galangal with citrusy undertones, this was the best light summer style chicken curry that I ever had. Add onions, cook until golden brown. Continue stirring to release more of the liquid.
Chicken curry to Chicken stew -easy 10 minute makeover is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Chicken curry to Chicken stew -easy 10 minute makeover is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook chicken curry to chicken stew -easy 10 minute makeover using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken curry to Chicken stew -easy 10 minute makeover:
- Prepare chicken home style curry leftover (here I'm giving the recipe of a leftover curry with 5 to 5 pieces)
- Get 1 teaspoon vegetable oil
- Get 1/4 teaspoon mustard seeds
- Make ready 1/4 teaspoon cumin seeds
- Take 2 sprigs curry leaves
- Prepare 1/2 teaspoon whole spices ( can use whatever you have, preferably cinnamon-cardamom-clove-star anise)
- Get 1/2 a cup coconut milk
- Make ready to taste salt
- Prepare as required pepper (use only if required after tasting to balance the flavors out )
- Get coriander leaves chopped (add as much as you like)
Heat oil in a large pan over medium heat. Add onion and cook until soft. Heat oil in a non-stick frying pan over medium-high heat. Blend cornflour and a little evaporated milk in a jug.
Steps to make Chicken curry to Chicken stew -easy 10 minute makeover:
- Give your chicken curry's leftover an easy twist (you can use any home style curry with a basic recipe of ginger-garlic-onions-tomatoes-red chilly,coriander and turmeric powders).
- In a wok, heat the vegetable oil and crackle the mustard seeds and cumin seeds. Add curry leaves and the whole spices in as well.
- Saute for 5 seconds, and add the leftover chicken curry and heat it. Add water if required to loosen the gravy slightly.
- Once it starts boiling, lower the flame and add the coconut milk. You can use fresh coconut milk or you can make one with any coconut milk powder.
- Mix well, and let it heat up on low flame. Once it starts to boil, add coriander leaves and give it a mix again
- Taste now, add more salt and some pepper if required and serve hot. Goes great with kerala appams. Can use as a curry to bread, chapatis or dosas too.
Return the chicken to the pan and pop the lid on. Just before serving stir through half the coriander. To make the cous cous, place it in a large bowl and cover with the boiling water. Add the butter, cumin, coriander stalks and preserved lemon. The menu features Jamaican-style escovitch fish, jerk chicken, brown stew chicken, curry goat or chicken, fried dumplings and the Jamaican national dish, ackee and saltfish.
So that’s going to wrap it up with this special food chicken curry to chicken stew -easy 10 minute makeover recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
