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Chicken curry to Chicken stew -easy 10 minute makeover
Chicken curry to Chicken stew -easy 10 minute makeover

Before you jump to Chicken curry to Chicken stew -easy 10 minute makeover recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.

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We hope you got benefit from reading it, now let’s go back to chicken curry to chicken stew -easy 10 minute makeover recipe. To make chicken curry to chicken stew -easy 10 minute makeover you only need 10 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Chicken curry to Chicken stew -easy 10 minute makeover:
  1. Take chicken home style curry leftover (here I'm giving the recipe of a leftover curry with 5 to 5 pieces)
  2. You need 1 teaspoon vegetable oil
  3. Provide 1/4 teaspoon mustard seeds
  4. Use 1/4 teaspoon cumin seeds
  5. Take 2 sprigs curry leaves
  6. Get 1/2 teaspoon whole spices ( can use whatever you have, preferably cinnamon-cardamom-clove-star anise)
  7. Prepare 1/2 a cup coconut milk
  8. Provide to taste salt
  9. Use as required pepper (use only if required after tasting to balance the flavors out )
  10. Get coriander leaves chopped (add as much as you like)
Instructions to make Chicken curry to Chicken stew -easy 10 minute makeover:
  1. Give your chicken curry's leftover an easy twist (you can use any home style curry with a basic recipe of ginger-garlic-onions-tomatoes-red chilly,coriander and turmeric powders).
  2. In a wok, heat the vegetable oil and crackle the mustard seeds and cumin seeds. Add curry leaves and the whole spices in as well.
  3. Saute for 5 seconds, and add the leftover chicken curry and heat it. Add water if required to loosen the gravy slightly.
  4. Once it starts boiling, lower the flame and add the coconut milk. You can use fresh coconut milk or you can make one with any coconut milk powder.
  5. Mix well, and let it heat up on low flame. Once it starts to boil, add coriander leaves and give it a mix again
  6. Taste now, add more salt and some pepper if required and serve hot. Goes great with kerala appams. Can use as a curry to bread, chapatis or dosas too.

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