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Before you jump to Coconut chicken curry recipe, you may want to read this short interesting healthy tips about Helping Your Heart with Food.
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Believe it or not, beans are truly great for your heart. Sure, the after-effects of ingesting beans could not be the best for your nose, but they are extremely healthy for you. It doesn’t mean, however, that merely consuming beans will undo the harmful effects of consuming junk foods or make your heart better by magic. What we are saying is that substituting in pinto beans or edamame for the chicken on your Caesar’s salad or eating a soy burger in place of a beef hamburger is a great idea. Fortunately, beans are super tasty and you never know…you might not even miss consuming the real beef or chicken.
There are tons of foods that you can add to your diet that will be beneficial for your body. To be sure, the foods cited in this article can help your body in numerous ways. They are especially good for the heart, however. Incorporate these heart-healthy in your diet each day. Your heart will thank you!
We hope you got insight from reading it, now let’s go back to coconut chicken curry recipe. You can cook coconut chicken curry using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Coconut chicken curry:
- Prepare 1 whole chicken
- Take 3 large potatoes (optional)
- Use 1 large onion thinly sliced
- Use 2 large tomatoes blended
- Provide 1 tsp garlic paste
- Take 1 tsp ginger paste
- Prepare 1 cup heavy coconut cream
- Prepare 1 cup water
- Take 1/2 tsp black pepper
- Use 1/2 tsp Paprika
- Provide 1/2 tsp turmeric powder
- Prepare 1/2 tsp cumin powder
- Take 1 beef royco cube
- Use to taste Salt
- Take 1 small green bell pepper chopped
- You need 1/2 cup coriander chopped
Instructions to make Coconut chicken curry:
- Boil the chicken sprinkled with salt until tender (I used kienyeji chicken)
- For this recipe I didn't use any oil as the chicken had lots of fat, so I used that instead to fry my onions and ginger garlic.
- Add potatoes cut into bite size pieces and some water, 1/2 a cup.. Cover and let cook 3 minutes
- Then add in the blended tomatoes and green bell pepper. Allow to cook, and the remaining water.
- Add all the podwered ingredients, then add the chicken. Let cook 2 minutes.
- Add the coconut cream and stir until it start to boil, let cook for 5 minutes then add coriander leaves. Stir and switch off the heat.
- Serve. Enjoy with some nice chapatis /parathas or rice
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