Coconut Milk Curry
One of my favorite curries! The pumpkin and coconut flavours compliment each other very well! Enjoy this yummy curry!
- chicken (200g)
- eggplant (2)
- carrot (1)
- onion (1/2)
- garlic (1 piece)
- *curry powder (tbsp 1)
- *cinnamon powder (a little)
- *bay leaf (1)
- *salt (tsp1)
- coconut milk (1cup)
Firstly cook some rice. Dice the onion and garlic into small pieces.
Chop all other vegetables and chicken into about 2cm cubes. Immerse
the chopped eggplant in a bowl of water for a while.
Put olive oil into a pot and brown the garlic and onion.
Then add in the chicken and sauté until the sealed. Add other
vegetables and sauté well. Put in all * ingredients once all food has
Add one cup of water into the pot and cook for about 10 min on
medium heat. When the sauce starts to boil, turn to a low heat and keep
cooking for about 15 min with the lid on, stir occaisonally.
Finally, pour in the coconut milk while mixing gently. Add seasoning
if required. Serve the curry on the cooked rice, add mint leaves for a
nice finishing touch and enjoy.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.