Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken curry to chicken stew -easy 10 minute makeover. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken curry to Chicken stew -easy 10 minute makeover is one of the most favored of recent trending foods on earth. It is 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 which I’ve loved my whole life. They are fine and they look fantastic.
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.
To begin with this recipe, we have to prepare a few components. You can have chicken curry to chicken stew -easy 10 minute makeover using 10 ingredients and 6 steps. Here is how you can achieve 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)
- Take 1 teaspoon vegetable oil
- Make ready 1/4 teaspoon mustard seeds
- Make ready 1/4 teaspoon cumin seeds
- Make ready 2 sprigs curry leaves
- Make ready 1/2 teaspoon whole spices ( can use whatever you have, preferably cinnamon-cardamom-clove-star anise)
- Get 1/2 a cup coconut milk
- Prepare to taste salt
- Make ready as required pepper (use only if required after tasting to balance the flavors out )
- Prepare 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.
Instructions 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.
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