https://deltanine.net/mw/index.php?action=history&feed=atom&title=Coconut_chicken_masala_recipeCoconut chicken masala recipe - Revision history2026-04-28T01:25:55ZRevision history for this page on the wikiMediaWiki 1.32.1https://deltanine.net/mw/index.php?title=Coconut_chicken_masala_recipe&diff=307&oldid=prevChris: 1 revision2013-07-25T08:08:05Z<p>1 revision</p>
<table class="diff diff-contentalign-left" data-mw="interface">
<tr class="diff-title" lang="en">
<td colspan="1" style="background-color: #fff; color: #222; text-align: center;">← Older revision</td>
<td colspan="1" style="background-color: #fff; color: #222; text-align: center;">Revision as of 08:08, 25 July 2013</td>
</tr><tr><td colspan="2" class="diff-notice" lang="en"><div class="mw-diff-empty">(No difference)</div>
</td></tr></table>Chrishttps://deltanine.net/mw/index.php?title=Coconut_chicken_masala_recipe&diff=306&oldid=prev118.93.93.179 at 03:08, 7 July 20082008-07-07T03:08:25Z<p></p>
<p><b>New page</b></p><div>==Ingredients==<br />
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"><br />
<br />
* 3 tbsp groundnut oil<br />
* 8 chicken pieces, on the bone, such as legs, thighs and wings<br />
* 2 onions, finely chopped<br />
* 3 cloves garlic, peeled and chopped<br />
* 2 tsp ground cumin<br />
* ½tsp cayenne peppe<br />
* 1 tsp ground ginger<br />
* ½tsp ground black pepper<br />
* 2 tsp ground coriander<br />
* salt<br />
* 500ml passata (sieved tomatoes)<br />
* 400ml coconut milk<br />
* 3 bay leaves<br />
</div><br />
<br />
==Method: How to make coconut chicken masala==<br />
<br />
1. Heat the oil in a large saucepan or casserole, over a medium heat. Add the chicken pieces and brown them lightly on all sides, then remove from the pan and set aside.<br />
coconut chicken masala<br />
<br />
2. Turn the heat down a little, add the onions and garlic to the pan and cook gently, stirring frequently, until soft and golden. Add the spices and a good pinch of salt, stir well and cook gently for a minute or two.<br />
<br />
3. Pour the passata and coconut milk into the pan and mix well, then return the chicken to the pan, along with the bay leaves. Bring everything to a simmer, cover the pan and cook on a low heat for 50 minutes - 1 hour, stirring from time to time to ensure the sauce doesn’t stick. Check the seasoning, and serve with the naan bread and rice</div>118.93.93.179