Leftover Chicken Coconut Curry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• left over cooked chicken
• 3 green chilies
• 1 medium onion
• 2 tablespoons vegetable oil
• 1 piece fresh ginger, skinned
• 2 garlic cloves
• 4 tablespoons water (for ginger or garlic paste)
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 (13 ounce) can coconut milk (if you prefer more sauce use 2)
• 2 teaspoons black mustard seeds
• salt

Recipe

• 1 chop the onion and chilis small.
• 2 in a blender put water ginger and peeled garlic and blend it.
• 3 if mixture is too thick add a bit more water.
• 4 the paste should be the consistancy of apple sauce.
• 5 set aside.
• 6 heat the oil in the pan and add the onion and chilis, cook till the onion is transparent take onions/chilis out with a slotted spoon and put in the blender.
• 7 add mustard seeds to oil and cook until they start to pop.
• 8 add the ginger garlic paste and spices,fry for about a minute.
• 9 blend coconut milk with the onion and chilis in the blender until the chilis are nothing but minute green specks.
• 10 in a pot heat chicken in a bit more oil.
• 11 add the chicken to the spice mixture and add the blended coconut milk to the chicken, heat thoroughly.
• 12 add salt to taste serve with basmati rice.
• 13 *note:add as many chilis as you want to make this dish spicier.