Baked Curried Chicken Breasts in a Coconut Milk Sauce Recipe
These heated curried chicken bosoms are overly simple and tasty.
Serve them over hot cooked rice with certain peas showered with a touch of nectar for an incredible supper. The sauce for this formula is simply superb. It's mellow and rich, rather like Mughlai curry, a customary Indian dish.
All out: 45 mins - Prep: 15 mins - Cook: 30 mins - Yield: Serves 6
Serve this simple formula with a fresh green plate of mixed greens or a natural product plate of mixed greens to supplement the rich sauce notwithstanding the peas and rice. For pastry, a lemon or chocolate pie would be the ideal completing touch.
Ingredients
2 tablespoons margarine
1 tablespoon olive oil
1 onion (slashed)
2 cloves garlic (minced)
2 tablespoons curry powder
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 glass coconut milk
1 glass chicken stock
1/2 glass brilliant raisins
6 boneless, skinless chicken bosoms
2/3 glass chipped coconut
Ventures to Make It
1-Preheat the broiler to 350 F. Shower a 9 by 13-inch glass heating dish with nonstick cooking splash and put aside.
2-In an enormous pan, join the margarine and olive oil over medium warmth and warmth until the spread melts. Include the onion and garlic; cook and blend until delicate, around 6 to 7 minutes.
3-Add the curry powder to the pan; cook and mix for 1 minute. This helps sprout the flavors in the curry powder and upgrades the flavor.
4-Then include the flour, salt, and pepper to the pot; cook and blend for 2 minutes. Include the coconut milk and chicken soup; convey to a stew. Mix until thickened, around 3 to 4 minutes. Mix in the raisins.
5-Cut the chicken bosoms down the middle transversely. Spot the uncooked chicken in the readied dish. Pour the sauce uniformly over the chicken and move it around in the sauce so the base is covered. Sprinkle the chicken with the coconut.
6-Bake for 35 to 45 minutes or until chicken is altogether cooked, 165 F on a moment read thermometer. Serve over hot cooked rice or pasta.
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