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Basil Chicken Coconut Curry |
Basil coconut fowl curry made with chicken thighs, jalapeño, coconut milk, basil and ginger
Ingredients :
- 1 teaspoon salt
- half teaspoon ground coriander
- half teaspoon cumin
- A small pinch of floor cloves
- 1/four teaspoon cinnamon
- 1/four teaspoon ground cardamom
- half teaspoon freshly ground black pepper
- 1/four to 1/2 teaspoon cayenne, or greater to taste
- 1/2 teaspoon turmeric
- 1 lb skinless, boneless chook thighs, cut into 1 half-inch chunks
- 1 big onion, sliced root to tip
- 5 cloves garlic, minced
- 1 Tbsp finely chopped clean ginger
- 1-2 jalapeño peppers, seeded and minced
- 2 Tbsp canola oil, rice bran oil or ghee
- 1 14-oz.Can coconut milk
- 1 Tbsp lime juice, or to taste
- 12-20 clean basil leaves, torn roughly
- Hot cooked rice for serving
Instructions :
Prep : 15M | Cook : 4M | Ready in : 40M |
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Notes :
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