A rich dish with light yellow sauce and an unforgettable coconut-milk flavor. A staple in my house.
Made with EasyCook
Difficulty: Very easy
Cooking time: 1½ hours
Yield: 6-8 servings
- Cooking oil
- 1 Large onion, chopped
- 4 Garlic cloves, minced
- ½ tsp Chili flakes (optional, if you don’t like spicy foods)
- 2 tsp Curry powder
- A handful of cilantro, chopped
- 1 Tomato, diced
- 6-8 pieces Chicken
- 1 can Coconut milk\cream (carton recommended instead of a can)
Select the PRO setting on the EasyCook and set it to 120*c. Add 2 tbsp of oil into the pot and brown the chicken in it for about 5 minutes on each side. Remove the chicken and set aside. Fry the onion enough so it is translucent but not golden. Add the tomatoes, garlic, chili flakes, curry, cumin and ground coriander and stir. Fry for a minute and add the chopped cilantro. Stir and place the fried chicken on top of everything. Add the coconut milk, close the lid and bring to a boil. Once boiling, lower the temperature to 100*c. Cook for about an hour and 15 minutes or until the chicken is soft. Serve over white rice to absorb the sauce.