4 finely chopped garlic cloves
1 large onion, finely chopped
3 tablespoons of olive oil
1.5 kg of chicken breast and thighs
3 cups of hot chicken broth
3 tablespoons of curry powder
Salt and black pepper to taste
3/4 cup of coconut milk
3 tablespoons of all-purpose flour
4 finely chopped garlic cloves
1 large onion, finely chopped
3 tablespoons of olive oil
1.5 kg of chicken breast and thighs
3 cups of hot chicken broth
3 tablespoons of curry powder
Salt and black pepper to taste
3/4 cup of coconut milk
3 tablespoons of all-purpose flour
Fry the garlic and onion in olive oil until golden brown
Add the chicken pieces and cook at high heat for 10 minutes, stirring occasionally, until browned
Remove excess fat from the pan and add the broth and curry powder
Season with salt and black pepper
Simmer covered at low heat until the meat is tender and starts to fall off the bone
Remove the chicken bones and cut the meat into bite-sized pieces
Return to the pan and add the coconut milk, flour dissolved in a little water, and stir constantly over medium heat until the mixture thickens slightly
Serve 6 servings.
