Long time, no recipe! Due to the lack of food content, I finally got back in the kitchen and cooked. Today, we’re making chicken curry!
-4 cups coconut milk
-5 teaspoon curry powder
-3 teaspoon salt
-1 teaspoon pepper
-1 teaspoon yellow mustard seed
-12 pieces of chicken thighs (roughly 5 lbs)
-bulb of garlic
-spinach (4 hand fulls – best way to measure it)
1.) In a big bowl, add chicken, curry powder, salt, and pepper together. Then mix. Let it marinate for roughly 10 – 15 minutes. Within this time, prepare everything else.
2.) Grab your blender. Puree coconut milk, garlic, and peeled ginger altogether, until a creamy and smooth liquid is reached.
3.) Using coconut oil, sauté onions until golden brown.
4.) Add marinated chicken. Cook for 10 minutes.
5.) Add pureed coconut milk with garlic and ginger, into the pot. Then add yellow mustard seed.
6.) Let it cook until it boils in high heat, then reduce heat to medium. Cooking time around 30 to 35 minutes.
7.) Then add spinach and let it cook for another 3 to 5 minutes in low heat.
8.) Serve chicken curry with rice! AND ENJOY!
Mary Dezleigh Teodosio