Best Chicken Curry Dumpling with Coconut Milk Recipe

There are recipes like this that I like to make again and again with different variations. I guess this year the Chinese New Year really inspired me with its share of Asian recipes. Composed of meatballs made with chicken fillets, a sauce with coconut milk, curry paste and chicken broth.

 

 

Best Chicken Curry Dumpling with Coconut Milk Recipe


INGREDIENTS
Chicken meatball
580 g chicken fillet
60 g yellow onion
15 ml sesame oil
cumin
curry
salt
The sauce
40 g curry paste
775 ml coconut milk
10 g powdered organic vegetable broth
The garnish
200 g button mushroom
170 g Chinese noodle
70 g kale


INSTRUCTIONS
Chicken meatballs
Cut the chicken into pieces and pour it into the blender with the sesame oil, peeled and chopped onion. Mix and season to taste with salt, curry and cumin. Mix.
Heat a pan over medium heat. Put a little oil on the hollow with one hand and with the other take a tablespoon of preparation. Roll the meatball and brown them. Then book.
The garnish
Roughly cut the kale into pieces, removing the stem. Then cut the mushrooms into pieces. Brown them in a pan with a little olive oil. Book?
The sauce
Pour the coconut milk into a Dutch oven. Then add the curry paste, with the crumbled chicken broth. Whisk.
Pour the Chinese noodles. Once it is no longer rigid, add the cooked vegetables and the meatballs. Simmer 2-3 minutes. Season with salt and serve immediately.
Trick
Coconut milk can be replaced with soy or oat milk. Chicken can be replaced with shrimp meat.


Best Chicken Curry Dumpling with Coconut Milk Recipe


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