Basil chicken coconut curry
Let's go beyond the normal taste with ordinary curry!!! deep-scented curry with basil-scented chicken breast and coconut milk
3 serving
Within 30 minutes
양탱
Ingredients
  • Curry
    150g
  • Potato
    2ea
  • Carrot
    1ea
  • onion
    1ea
  • Tomato
    3ea
  • Young squash
    1/2ea
  • King oyster mushroom
    1ea
  • Coconut milk
    2ts
  • cacao powder
    2ts
  • Chicken breast
    250g
  • basil
    2ts
  • parsley
    2ts
  • ground pepper
    little
  • olive oil
    3spoon
  • Garlic
    4spoon
Cooking Steps
STEP 1/11
Please prepare the ingredients for washing and trimming! Chicken breast, zucchini, potato, carrot, saesongi, onion, tomato
STEP 2/11
Cut chicken breast into bite-size pieces and marinate with olive oil, basil powder, parsley powder, and pepper powder.
STEP 3/11
Cut carrots, onions, zucchini, potatoes, and mushrooms into bite-sized pieces to make them easy to eat.
STEP 4/11
Blanch tomatoes in boiling water and peel them
STEP 5/11
Put olive oil in a pan and stir-fry sliced garlic over low heat.
When garlic crumbles easily, stir-fry marinated chicken breast.
STEP 6/11
When the chicken breast is fully cooked, place all the prepared vegetables in a pan and stir-fry until the onion is slightly out of breath.
STEP 7/11
When the onion is out of breath, add the sliced mushrooms
STEP 8/11
Add 1000ml of water to a pan and simmer until potatoes are easily broken (5 minutes)
STEP 9/11
When the water boils and the potatoes easily get swollen, add curry.
STEP 10/11
Add coconut milk powder and cacao powder and stir well.
STEP 11/11
When curry, coconut milk powder, and cacao powder melt well, peel and add sliced tomatoes and boil for another 3 minutes.
I used it because I had leftover solid curry, but it's enough to use regular curry powder. If you want a stronger spicy flavor, you can enjoy a more spicy curry if you add spicy red pepper powder when you add curry. It's good to have tomatoes and chicken with pasta noodles!!
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