Nepalese Chicken Curry page

[nina_70]

This is one of my favorite "soupy" curries. We just made it a few days ago and it's as delicious as ever.

Only takes ~1/2 hour to make.


2.5 lbs of chicken (thighs w/ skin work great)

3 tablespoons coconut oil

1 tablespoon minced garlic

1 tablespoon ginger puree (ginger mashed w/ vinegar)

4 oz chopped onion

1.5 pints (900ml) chicken stock

Fresh chilies (any kind you like)…adjust to you desired heat level

2 tablespoons chopped cilantro

3 fl oz (85ml) full-fat coconut milk (you can use more if you like)


Spices

6 cloves

2 teaspoon cumin seeds

4 bay leaves

1 teaspoon paprika


1/ Brown thighs for a few minutes each side in butter. Set aside

2/ In a wok or large soup-pot heat the coconut oil.

Fry spices for 30 secs.

Add garlic & fry for another minute

Add onion & fry for at least another 5 mins (this is the flavor baby!)

3/ Add stock & when simmering add chicken pieces.

Simmer for ~15-20 mins

4/ Add final ingredients (chilies, coconut milk & cilantro) & cook another 10 mins


YUM!! And you have left-overs.

[PrimalGoddess]

oh yum sounds good gonna try it soon! I love soups in the Fall!! thank youxoxo Darlene