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Indian Food is great but many of the simmering sauces involve Tomato, Almonds or other ingredients that aren’t on the list. This is the latest attempt to make a satisfying Curry.
Mix 2 Cups of the Cultured Coconut Milk with the Mild Curry Powder and the Garam Masala. Marinate the chicken thighs in the yogurt (substitute) mixture overnight in the refrigerator. Brown the onion in a Large Skillet or Chicken Fryer. Add Marinated Chicken and Carrots and simmer on low until the chicken begins to break down.
We served this on an old-standard side dish. Coconut Rice:
Combine Water and Coconut in a Medium Pot. Add Rice and cover. Set at medium heat and lower once the pot comes to a rolling boil. Once the liquid is bubbling up at a low heat, remove the cover from the pot and allow the liquid to reduce. Turn off heat before the liquid is gone and add Green Onions.
D’s Review: I think that the Coconut Yogurt answers infinitely better than Coconut Milk did. It’s not quite Curry, Tikka Masala or Korma but I like it, whatever it is. Trader Joe’s Parisian Carrots seem to be good in everything.
T’s Review: It’s okay, it has a really mild flavor to it. (Someone is asking for some additional spice) Coconut Rice is exceptional as usual. I suggest doubling the Curry, Garam Masala and Siracha.
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