LEFTOVER CHICKEN COCONUT CURRY

Leftover Chicken Coconut Curry image

Provided by lena olafsson

Categories Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

left over cooked chicken
3 green chilies
1 medium onion
2 tablespoons vegetable oil
1 piece fresh ginger, skinned
2 garlic cloves
4 tablespoons water (for ginger or garlic paste)
1 tablespoon turmeric
1 tablespoon cumin
1 tablespoon coriander
1 (13 ounce) can coconut milk (if you prefer more sauce use 2)
2 teaspoons black mustard seeds
salt

Steps:

chop the onion and chilis small.
In a blender put water ginger and peeled garlic and blend it.
If mixture is too thick add a bit more water.
The paste should be the consistancy of apple sauce.
set aside.
Heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
Add mustard seeds to oil and cook until they start to pop.
Add the ginger garlic paste and spices,fry for about a minute.
blend coconut milk with the onion and chilis in the Blender until the chilis are nothing but minute green specks.
In a pot heat chicken in a bit more oil.
Add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
add salt to taste serve with white basmati rice.
*note:add as many chilis as you want to make this dish spicier.