Spicy Coconut Potato Chicken Curry
with Fenugreek leaves

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Spicy Coconut Potato Chicken Curry

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Features:
  • Slow Cooker/Pressure
  • Spicy
Cuisine:

Craving curry, this recipe is sure to please.

  • 1 hour
  • Serves 6
  • Easy

Ingredients

  • Spices

Directions

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This is a fusion dish, packed with flavor. As you may know, I love Thai and Indian food. So you will always find, all the indian spices in my pantry along with coconut milk and Thai ingredients on hand to cook either cuisines.  Spicy Coconut Potato Chicken Curry

For this recipe, I have infused spices from India as well as Thailand, to come up with the ultimate chicken potato curry that I think is worth sharing.

Everything goes so well together to make a creamy, spicy and flavorful curry. Serve over a bed of jasmine rice or alongside some naan bread.

Spicy Coconut Potato Chicken Curry

Here is a great recipe for NAAN bread, that goes amazingly well with this dish. 

  1. Fenugreek Butter Naan Bread

 

This dish can be made with shrimp too, just add your shrimp during the last 5 minutes of cooking and omit the step  of cooking the chicken. 

Spicy Coconut Potato Chicken Curry

 


 

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16807018_262723247503972_5829634184408974436_n-2 Chicken Karahi (Slow Cooker)

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Spicy Coconut Potato Chicken Curry

Steps

1
Done

To make the Spicy Creamy Coconut Curry Chicken:

Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6.
Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6.
Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6.

2
Done

Start by washing your chicken and cutting up into bite size pieces and set aside.

3
Done

Next, in a food processor or mortar, crush all your larger dry spices together.

4
Done

Now using either your pot or slow cooker set to the browning mode, add oil and saute your crushed spices till fragrant.

5
Done

Then add in your chicken and saute for 5 minutes till browned, stirring often.

6
Done

Now add your tomatoes, garlic, coconut milk, yogurt and water and allow it to boil for 15 minutes till the coconut separates.

7
Done

Lastly add in  your chopped potatoes “Garam masala” spice and  “Dried Fenugreek Leaves”.
Follow one of the above steps to complete the meal.

Jacqueline

Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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