tumeric & coconut milk curry

Name: Tumeric & Coconut Milk Curry
Prep time: 45 min
Cook time: 20 min
Yield: 10
Cuisine: Indian
Ingredients: 2 tablespoon(s) turmeric, ground; 1 teaspoon(s) ginger powder; 1/2 teaspoon(s) cardamon, ground; 1 teaspoon(s) cumin; 1/2 teaspoon(s) cinnamon, ground; 1 teaspoon(s) sea salt; 1/2 teaspoon(s) pepper, ground; 1 can(s) coconut milk, unsweetened; 2 cup(s) chicken; 1 - onions, vidalia, peeled; 1 - red bell pepper; 10 - naan bread; 1 cup(s) sour cream

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Patsy Oburn

The Villages, FL

Updated on Sep 17, 2019

I love curries for many dishes. I use with all types of meats and create soups. I use cauliflower rice for my side. Spaghetti squash or spiralized veggies for noodles. There are many variations: add a bunch of fresh chopped cilantro for a green curry; add tomatoes for red curry. Add lime for a zest taste.

Rate

prep time 45 Min

cook time 20 Min

method Saute

yield 10 Appetizer portions or 2 dinner portions

Ingredients

2 tablespoons turmeric, ground
1 teaspoon ginger powder
1/2 teaspoon cardamon, ground
1 teaspoon cumin
1/2 teaspoon cinnamon, ground
1 teaspoon sea salt
1/2 teaspoon pepper, ground
1 can coconut milk, unsweetened
2 cups chicken
1 - onions, vidalia, peeled
1 - red bell pepper
10 - naan bread
1 cup sour cream

How To Make tumeric & coconut milk curry

Step 1

Clean and chop the onion and pepper into sizes that work for your presentation.

Step 2

Add coconut oil to pan, heat and saute the veggies till grilled but firm. Remove from pan and hold.
Step 3

Pour the coconut milk into the pan, heat and add all the seasonings. Stir till slight boil. Stir till all is dissolved. I use my beverage hand blender for a smooth consistency. Simmer for 20 min. Remove from heat.
Step 4

Chop cooked chicken. I use Sam's roasted chicken. Place in a dish and pour the sauce over. Let cool and place in the refrigerator overnight. This increases the flavor.
Step 5

When ready to serve, heat the sauce and chicken. Heat the veggies. Heat the naan in the oven.
Step 6

Assemble the warm naan with the chicken and sauce, add some veggies, and top with a dollop of sour cream. If you can serve on a hot plate that keeps warm, that is great.
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