Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chicken curry to chicken stew -easy 10 minute makeover. It is one of my favorites. This time, I’m gonna make it a bit unique. 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 favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Chicken curry to Chicken stew -easy 10 minute makeover is something that I’ve loved my entire life.

To begin with this recipe, we must first 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. Make ready chicken home style curry leftover (here I'm giving the recipe of a leftover curry with 5 to 5 pieces)
2. Prepare 1 teaspoon vegetable oil
3. Get 1/4 teaspoon mustard seeds
4. Make ready 1/4 teaspoon cumin seeds
5. Take 2 sprigs curry leaves
6. Take 1/2 teaspoon whole spices ( can use whatever you have, preferably cinnamon-cardamom-clove-star anise)
7. Get 1/2 a cup coconut milk
8. Get to taste salt
9. Make ready as required pepper (use only if required after tasting to balance the flavors out )
10. Take 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.

Steps 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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