Recipe of Quick Coconut Pear Curry with Chicken

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to make a special dish, How to Prepare Ultimate Coconut Pear Curry with Chicken. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Coconut Pear Curry with Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Pear Curry with Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Pear Curry with Chicken is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coconut Pear Curry with Chicken estimated approx 40 mins.

To begin with this recipe, we have to first prepare a few ingredients. You can have Coconut Pear Curry with Chicken using 12 ingredients and 9 steps. Here is how you cook it.

We love curry and we find it hard to make Autumn vegetables a part of our diet so my wife made this up one night. We hope that you all enjoy this as much as we did.

Ingredients and spices that need to be Make ready to make Coconut Pear Curry with Chicken:

1. 1 1/2 cup Cauliflower
2. 2 Whole Pears (pealed winter)
3. 1 stock Celery
4. 1 large Onion
5. 1 can Coconut milk 160z
6. 1/4 cup Curry or to your taste
7. 2 lb Chicken
8. 1 Cup Chicken stock
9. 1/4 Cup Water with one bouillon cube
10. 3 Cloves Garlic chopped
11. 2 tbsp Cornstarch
12. 2 cup Rice or quinoa as cooking instructions

Instructions to make to make Coconut Pear Curry with Chicken

1. Cut all vegetables into 1 inch parts and set aside.
2. Cut chicken or tofu into 1 inch pieces. Set aside.
3. Mix hot water, bouillon together set aside (vegi stock is fine)
4. Cook chicken, diced cauliflower, onion, pears and garlic on medium heat for about 10 minutes.
5. Mix curry with stock set aside.
6. Slowly add coconut milk.
7. Once you have cooked the base for ten minutes add stock cook for 30 minutes.
8. Once you have a base at 30 minutes, mix the cornstarch into the bouillon broth. Slowly add to thicken.
9. Spoon over rice or quinoa.

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