Chicken Curry

It’s one of those dishes that are great for leftovers too. Like it gets even better the longer those flavors are together.

with coconut milk ~

and coconut oil ~

(I marinated my chicken in yogurt with a little spice over night)

I sauteed thinly sliced onions in coconut oil until translucent. I added spices to bloom, garlic for a minute. As soon as I could smell the spices, I added chicken and cooked till no longer pink. Added green peppers, tomatoes & par boiled potatoes. Covered , cooked for about 20 minutes, because I had cooked chicken quite awhile before covering. It gave off a lot of juices so I didn’t need to add any stock or water. I added coconut milk and more spices.
Cover and cook a little longer.
Served over fluffy rice.
All I was missing was fresh cilantro or coriander to add at end
😦

Spices –
It varies but some are absolutely essential.
Garam Masala for one.
For a good list, description & photos, CHECK OUT BLOG at following link….
SPICES FOR CURRY
or
http://ekantcookcurry.com/what-spices-do-you-need/

very helpful
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I also added 3 different links to videos that are helpful at end. After watching quite a few, I figured it out. And it’s very flexible; different versions….like we are with chili. So go with what you prefer.
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