Funny how coconuts are now a trend. We Indians have been enjoying the benefits of our local coconuts in food and drinks for centuries. Our Coconut Chicken Curry is a traditional recipe with marinated chicken stewed in a creamy coconut sauce seasoned by our own freshly-ground mild spices like cardamom. See ya on the ‘gram!
Great taste!!
I have to say that the COCONUT CHICKEN CURRY by DEEP INDIAN KITCHEN was delicious. It was very flavorful and not too spicy. It was perfectly balanced and the portions are generous enough that it fills you up.
COOKING DIRECTIONS
MICROWAVE
MICROWAVE
Puncture film 3 times.
Microwave for 3 minutes on high.
Peel back film enough to stir gently. Re-cover with film.
Heat on high for 1:30 minutes. Let Stand for 2 minutes, remove film and dig in!
DEEP FRY
Defrost samosa in microwave oven (1100 watts) on high setting. ( 2 pieces - 1 min. 10 sec. Or 4 pieces - 1 min. 50 sec.).
Heat vegetable oil to 350°F and fry for 2-3 minutes.
Microwave chutney pouch for about 15 seconds. Cut open pouch, stir, and serve with samosas.
