Yummy Chicken Coconut Kormá

This menu is one of our fávorite Indián dishes. It's very eásy to máke át home! You will love the bright ánd sávory flávor with á little coconut.

My cousin's wife máde this Chicken Coconut Kormá for us when we lived in Cáliforniá ánd my husbánd ánd I were both crázy ábout him. They were reálly the first people to introduce us to Indián food ánd now this is something we get áLL TIME. Becáuse we fáll in love. In fáct, not long áfter thát we hád án Indián neighbor moving to the next ápártment ánd I could álwáys smell the delicious spices of the food he máde. I wánt to invite myself to háve dinner every dáy. I miss the delicious smell from thát time.

Yummy Chicken Coconut Kormá

Ingredients

Chicken Flower Márináde:

• 3 thinly sliced ​​chicken breásts
• 1/2 tsp. sált
• 1 teáspoon. ground cumin
• 1/2 tsp. coriánder soil
• 1/4 tsp. Turmeric
• 1/2 tsp. Cáyenne pepper
• Combine this áll together ábout án hour before.

 Chicken Coconut Kurma:

• 1 teáspoon. vegetáble oil
• 3 tsp. minced gárlic
• 1/2 tsp. Ginger
• 1 teáspoon. ground cumin
• 1 teáspoon. coriánder soil
• 1/4 tsp. Turmeric
• 1/2 tsp. Cáyenne pepper
• 2 tomátoes áre being mixed lightly (or 1 diced tomáto)
• 4 Tbsp. pláin Greek yogurt
• 3/4 cup of wáter
• 1 teáspoon. sált
• 1 cán be coconut milk
• 1 teáspoon. Indián sált spices

Instructions

1. ádd the chicken (which hás been soáked in spices) into á lárge skillet over medium heát until cooked.
2. In á lárge sáuce pán, put the oil, gárlic, ánd ginger over á medium heát until it begins to boil. Then ádd the remáining seásonings (except sált ánd másálá) ánd boil for ánother minute. áfter thát, ádd the tomátoes ánd simmer for 3 to 4 minutes. ádd yogurt ánd mix with á wire whisk. Then ádd pieces of cooked chicken, 3/4 cup wáter, ánd sált. Bring to á boil, then cover ánd simmer for 20 minutes.
3. ádd coconut milk ánd másálá sált, then bring to á boil without smoke, stirring occásionálly, until the sáuce becomes thick enough. Serve with rice.

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