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In the previous couple of years, Air Fryers have grow to be very talked-about as well as a vital kitchen appliance. Basically an amped-up countertop convection oven, it is fairly ceaselessly advisable by cooking experts to organize frozen food, bake cookies, and even fry bacon, hen and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has quite a bit less fats. This cooking methodology may also lower down on some of the different harmful effects of oil frying.


My Favourite Spicy Chicken Coconut Curry 👩‍🍳
My Favourite Spicy Chicken Coconut Curry 👩‍🍳

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We hope you got insight from reading it, now let’s go back to my favourite spicy chicken coconut curry 👩‍🍳 recipe. To cook my favourite spicy chicken coconut curry 👩‍🍳 you need 20 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to cook My Favourite Spicy Chicken Coconut Curry 👩‍🍳:
  1. Get 2 tbls Olive oil
  2. Prepare 1 Large Onion diced
  3. Get 1 tbls Tumeric
  4. Use 1/2 tsp dried Ginger or 1/2 inch grated fresh Ginger
  5. Get 1 tsp Cumin
  6. Take 1 tsp Garam Masala
  7. Use 2 Garlic cloves crushed
  8. Get 1 tsp Hot Red Chilli powder
  9. Prepare 1 tsp Corriander
  10. Use 1/4 tsp Cayenne pepper
  11. Provide 2 heaped tbls Medium Curry Powder
  12. Prepare 4 small Curry leaves
  13. Prepare 2 Tsp Mango Chutney
  14. You need 8 Chicken thighs remove skin + Bone cut into bite size pieces
  15. Take 1/2 Cup Chicken Stock
  16. Use 1 400 mils tin Coconut Milk
  17. Take 1/4 Cup Double Cream
  18. You need 1/4 Cup frozen sweet peas
  19. Take 1 heaped tsp Corn flour mixed 4 tbls water to make thicker (opt)
  20. Get Enough Basmati rice for 4 people
Instructions to make My Favourite Spicy Chicken Coconut Curry 👩‍🍳:
  1. Heat up the oil using 1 tbls, then add the onions and garlic + Ginger fry for 1 minute
  2. Add the other tbls oil,Then add all the dry spices Tumeric, Garam Masala, Cumin, cayenne pepper, Corriander, Red Chilli powder, Medium Curry Powder also add the chicken turn the heat down to medium turn it all over and mix until all the chicken is coloured.
  3. Mix and cook on medium for 2 minutes next add the chicken stock stir in and let it simmer for 5 minutes.
  4. Next add the curry leaves stir in then add the Coconut Milk and mix in.Bring to the boil.
  5. Next add the Coconut shavings, Mango Chutney. Stir and simmer stirring occasionally for 15- 20 minutes. Then add the Basmati rice to a saucepan and start to cook the rice.
  6. Take the chicken curry off the heat let it cool for 10 minutes. Then add the Cream or yogurt to the mix stir it until it's all mixed. Add back to the heat bring to boil then turn down to keep warm.
  7. I added the sweet frozen peas peas only to colour it simmer to heat them up. Then if you want it thick use the cornflour add stir until all mixed. Serve on a bed of Basmati rice.

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