This coconut curry ... defrosting the sauce. Serve the finished curry with rice or naan bread. Heat the oil in a large saucepan over a medium heat. Add the onions and cook, stirring regularly ...
This creamy coconut chicken ... Allow the curry to simmer gently for around 30 minutes, until the chicken is cooked through. Remove the lid and allow the sauce to reduce for a further 5–10 ...
This brilliant curry sauce recipe heroes store-cupboard ... Pour in the coconut milk, drain and add the chickpeas, then simmer for 10 to 15 minutes, or until the consistency of your liking.
Set aside. Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and sauté until aromatic, about 30 seconds more.
When the oil is shimmering, add the curry paste and cook, stirring, until fragrant, 1 to 2 minutes. Add the turkey and stir to coat. Stir in the coconut milk, water and fish sauce. Bring to a ...