Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken curry to chicken stew -easy 10 minute makeover. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Add the chicken to the pan and sprinkle with salt and pepper. Cook until browned on all sides, stirring occasionally. Stir in the coconut milk, tomatoes, and tomato paste. Instructions Wash and clean the chicken.

Chicken curry to Chicken stew -easy 10 minute makeover is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Chicken curry to Chicken stew -easy 10 minute makeover is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook chicken curry to chicken stew -easy 10 minute makeover using 10 ingredients and 6 steps. Here is how you can achieve 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. Take 1 teaspoon vegetable oil
3. Get 1/4 teaspoon mustard seeds
4. Get 1/4 teaspoon cumin seeds
5. Get 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. Take to taste salt
9. Take 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)

When the onion becomes soft, add chicken pieces, salt and mix well. Add medium thick coconut milk and cover and cook. Stir when chicken is half done. Continue cooking until chicken is fully done.

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.

Stir when chicken is half done. Continue cooking until chicken is fully done. Preparation: Put barley and water in a large saucepan and add salt. To make dressing: Whisk oil, vinegar and garlic together. Add onions, cook until golden brown.

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