Recipe

Chicken Stew with Coconut Milk

Chicken Stew with Coconut Milk

Photo 1 of 3
by pauljoseph

Chicken Stew with Coconut Milk

Photo 2 of 3
by pauljoseph

Chicken Stew with Coconut Milk

Photo 3 of 3
by pauljoseph

  • Chef

    pauljoseph's Notes:

    If you are not serving immediately do till step 5 and cool and keep it in the refrigerator and reheat do step 6 and 7
    whenever you want

Serves 4

  1. Heat oil in a deep bottom pan & splutter the crushed spices.

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  2. Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent.

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  3. Don’t make the onions brown.

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  4. Add the chicken pieces , cubed vegetables & combine well.

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  5. Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till chicken and vegetables are tender, it will take 10 to 15 mins approx

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  6. Add thick coconut milk remove from fire.

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  7. Garnish with Cilantro and fried cashew and raisins in ghee.

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  8. Serve hot

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2 Comments on Chicken Stew with Coconut Milk

Reply

What is the difference between thin coconut milk and thick coconut milk? Other than the fact that one is thin and one is thick. I never see anything other than coconut milk in my store.

52 Reply

http://tasteoftanzania.com/blog/2011/09/14/how-to-make-fresh-coconut-milk-tui-la-nazi/
You can find the answer in this link video.
easy method buy a canned of thick coconut milk add 1/2 water that is thin and without water is thick milk

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