Chicken Curry
Quick easy chicken curry
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Mix chicken thighs with cardamom seeds, garlic, ginger, sesame oil, cracked black pepper and salt.
  2. Preheat 10” skillet at medium heat until water beads. Put the chicken into the pot without oil, searing on one side for 8-10 minutes with the lid ajar.
  3. Flip the chicken after 10 minutes, keeping pot on medium heat. After flipping chicken, add in the curry powder, dried basil, and then the vegetables, excluding the mushrooms. Put the lid on, wait for moisture to come out of the vent as vegetables will start to sweat. Mix together.
  4. Add coconut water and cover the mix with chicken broth. Once bubbling rapidly, Add mushrooms and allow to cook for 10 minutes on medium high heat with the lid ajar to reduce the sauce and enhance the flavour.
  5. Add corn flour slurry to thicken. Check salt and pepper. Serve with rice and Naan bread.
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