Give me a recipe using these ingredients?!
onion
ginger
curry powder
creamed coconut
chicken
green beans
carrots
Exact measurements please, I'm no cook!.Www@FoodAQ@Com
ginger
curry powder
creamed coconut
chicken
green beans
carrots
Exact measurements please, I'm no cook!.Www@FoodAQ@Com
Answers:
1!. Dice the chicken and marinate it for some time with 1/2tsp curry powder, 1/2 tsp salt and if you have 1 juice of a lemon nothing like it!. Marinate it for 20-30 min!.
2!. Slice the onion lengthwise, Cut green beans and carrots and keep it aside!.
3!. Heat a saute pan, keep it on Med!. and add 3 tblsp oil!.
4!. Add 1/4 tsp ginger, and add sliced onions and saute for a few min!. adding a pinch of salt!. Increase the heat to med!. high!.
5!. Once onion starts to turn brown add G!. beans and carrots and add 1/4 tsp salt and 1 & 1/2 tsp curry powder!.
6!.Now add the marinated chicken and saute it well until cooked!. Approx!. 10 min!.
7!. Then add the 3/4th of the creamed coconut and 1/4 glass water and check the seasonings!.
8!. Reduce the heat and let it simmer for 10 min!.
9!. Once done add the rest of the creamed coconut and after min!. take it out of the heat!.
Check for salt and add more if you want!.
Enjoy!Www@FoodAQ@Com
2!. Slice the onion lengthwise, Cut green beans and carrots and keep it aside!.
3!. Heat a saute pan, keep it on Med!. and add 3 tblsp oil!.
4!. Add 1/4 tsp ginger, and add sliced onions and saute for a few min!. adding a pinch of salt!. Increase the heat to med!. high!.
5!. Once onion starts to turn brown add G!. beans and carrots and add 1/4 tsp salt and 1 & 1/2 tsp curry powder!.
6!.Now add the marinated chicken and saute it well until cooked!. Approx!. 10 min!.
7!. Then add the 3/4th of the creamed coconut and 1/4 glass water and check the seasonings!.
8!. Reduce the heat and let it simmer for 10 min!.
9!. Once done add the rest of the creamed coconut and after min!. take it out of the heat!.
Check for salt and add more if you want!.
Enjoy!Www@FoodAQ@Com
Spicy Chicken Coconut Curry
3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
Heat the ghee in a large heavy-bottomed pot over medium-low heat!. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes!. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper!. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes!. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes!. Taste and adjust the seasoning with lemon juice, salt and pepper!. Garnish with cilantro and mint leaves!.
Ghee:
1 pound unsalted butter
Put the butter in a heavy saucepan over medium-low heat!. Melt the butter slowly and make sure it does not sizzle or brown!. Increase the heat and bring the butter to a boil!. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting!. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent!. Strain the ghee through a sieve lined with several layers of cheesecloth!. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly!.
Yield: 1 1/2 cupsWww@FoodAQ@Com
3 tablespoons Ghee, recipe follows
2 medium onions, chopped
1-inch piece ginger, peeled and finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste
2 tablespoons Curry Powder, recipe follows
1 cinnamon stick
1 to 3 dried red chiles
Kosher salt and freshly ground black pepper
2 (15-ounce) cans unsweetened coconut milk
2 cups chicken stock
4 tomatoes, seeded and chopped
6 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced
Mint leaves, for garnish
Heat the ghee in a large heavy-bottomed pot over medium-low heat!. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes!. Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper!. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes!. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes!. Taste and adjust the seasoning with lemon juice, salt and pepper!. Garnish with cilantro and mint leaves!.
Ghee:
1 pound unsalted butter
Put the butter in a heavy saucepan over medium-low heat!. Melt the butter slowly and make sure it does not sizzle or brown!. Increase the heat and bring the butter to a boil!. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting!. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent!. Strain the ghee through a sieve lined with several layers of cheesecloth!. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly!.
Yield: 1 1/2 cupsWww@FoodAQ@Com
Ingredients
* 3 TBS peanut oil
* 1 sweet potato (the orange kind), diced
* 1/4 cup Thai green curry paste
* 1 cup chicken or veggie broth
* 1 cup coconut milk
* 2 carrots, thinly sliced
* 500 g (18 oz) green beans, cut into bite-sized pieces
* 1 small bunch basil
Directions
1!. Pan fry sweet potato in peanut oil until light brown!.
2!. Add green curry paste, fry until fragrant!.
3!. Add broth, coconut milk, and carrot!.
4!. Bring to a simmer and let cook for about 15 minutes!.
5!. Add beans and basil and cook for another few minutes!.
6!. Serve over saffron or plain basmati rice!.Www@FoodAQ@Com
* 3 TBS peanut oil
* 1 sweet potato (the orange kind), diced
* 1/4 cup Thai green curry paste
* 1 cup chicken or veggie broth
* 1 cup coconut milk
* 2 carrots, thinly sliced
* 500 g (18 oz) green beans, cut into bite-sized pieces
* 1 small bunch basil
Directions
1!. Pan fry sweet potato in peanut oil until light brown!.
2!. Add green curry paste, fry until fragrant!.
3!. Add broth, coconut milk, and carrot!.
4!. Bring to a simmer and let cook for about 15 minutes!.
5!. Add beans and basil and cook for another few minutes!.
6!. Serve over saffron or plain basmati rice!.Www@FoodAQ@Com
Without knowing the exact quantity of each of the ingredients that you have listed, I cannot give you a recipe with exact measurements!.
What I would do, is marinate the chicken pieces in the creamed coconut with 1 teaspoon curry powder and 1 tablespoon ginger, if you have ginger powder, or if you have whole ginger, grate 1/4 cup and add to the marinade!.!. Cover and refrigerate for 4 hours!. Remove chicken and place on a well-greased baking pan!. Take leftover marinade, put in a saucepan and cook on medium for 20 minutes!. This is important because the raw chicken juices MUST be cooked or you risk salmonella!.
Cook your veggies in the microwave , with a pat of butter and a sprinkle of lemon and pepper!.(cover the bowl with saran wrap)
Serve chicken with the cooked marinade poured over it!.
You really need a starch with this meal, perhaps some steamed brown rice!. You could put the marinade over the rice instead of the chicken!.
Bon appetit!Www@FoodAQ@Com
What I would do, is marinate the chicken pieces in the creamed coconut with 1 teaspoon curry powder and 1 tablespoon ginger, if you have ginger powder, or if you have whole ginger, grate 1/4 cup and add to the marinade!.!. Cover and refrigerate for 4 hours!. Remove chicken and place on a well-greased baking pan!. Take leftover marinade, put in a saucepan and cook on medium for 20 minutes!. This is important because the raw chicken juices MUST be cooked or you risk salmonella!.
Cook your veggies in the microwave , with a pat of butter and a sprinkle of lemon and pepper!.(cover the bowl with saran wrap)
Serve chicken with the cooked marinade poured over it!.
You really need a starch with this meal, perhaps some steamed brown rice!. You could put the marinade over the rice instead of the chicken!.
Bon appetit!Www@FoodAQ@Com
1 med!. Onion
1 tsp Ginger
2 Tbsp Curry Powder
2 skinless chicken breast
1 1/2 cups Creamed Coconut Milk
2 Chicken Breast (washed and cut in to 1/2" cubes)
3/4 C Green Beans
1/2 C Carrots
2 tbsp oil
Heat large pan with oil!. After a few seconds add the onion, saute!. Then add the chicken pieces!. Cover the pan and cook for 10 minutes or till no longer pink and juices are clear!.
Add Green Beans and Carrots!.
Then pour the coconut milk and Ginger and Curry Powder!. Cover and simmer for 5 Min's!.Www@FoodAQ@Com
1 tsp Ginger
2 Tbsp Curry Powder
2 skinless chicken breast
1 1/2 cups Creamed Coconut Milk
2 Chicken Breast (washed and cut in to 1/2" cubes)
3/4 C Green Beans
1/2 C Carrots
2 tbsp oil
Heat large pan with oil!. After a few seconds add the onion, saute!. Then add the chicken pieces!. Cover the pan and cook for 10 minutes or till no longer pink and juices are clear!.
Add Green Beans and Carrots!.
Then pour the coconut milk and Ginger and Curry Powder!. Cover and simmer for 5 Min's!.Www@FoodAQ@Com
OK!. you will also need a small carton of plain yogurt!. Save the green beans for another day!. Cut up the chicken into 1 inch pieces and cook it until it is no longer pink!. Chop the onion and carrots and add!. Add some green peas and chopped cauliflower if you have them!. Mix the coconut, about a tablespoon of curry powder, the yogurt and the ginger in a bowl!. Add it to the mixture in the skillet!. Add a little water if it is too thick!. Simmer until the carrots are tender!. Serve over rice!.Www@FoodAQ@Com
I would chop 1 onion and fry this with the ginger (about 1 inch finly diced) and carrots!. When the carrots are doft add the chicken and cook for 5 minutes!. Then add the curry powder (25g ish to taste) with the coconut and beans and cook for 20 minutes!.
Sort of a basic Chicken Korma!.Www@FoodAQ@Com
Sort of a basic Chicken Korma!.Www@FoodAQ@Com
You could make something really nice, green thai curry comes to mind with some of those ingrediants - but some of them wouldnt work in a green thai curry
so im thinking something along the lines of a thai curryWww@FoodAQ@Com
so im thinking something along the lines of a thai curryWww@FoodAQ@Com
chicken korma!. im a chef dont use measurementsWww@FoodAQ@Com