Creamy Chicken curry with fresh coconut milk

Creamy Chicken Curry with fresh coconut milk is a fantastic and flavorful dish, the coconut milk, chilli leaves and lemongrass are the essential in the curry. easy to make and healthy for everyone. warning you are going to get so hungry because the coconut milk smells good and amazing.

Creamy Chicken curry with fresh coconut milk
Prep. Time:15 min.
Cook Time: 45 min.
Ingredients:

• 1/2 kg chicken-wings
• 1pc. onion sliced
• 1 pc. potato
• 1 glove garlic 
• 1can of coconut milk (13.5 oz) 
• 2 tbsp of curry powder 
• 2 tbsp of butter 
• Olive oil 
• Salt 
• 2 pcs bellpepper
• 1 pc of carrots
• Ginger
• chilli leaves
• Lemongrass

                                           Instructions 
               Cut your potatoes and Carrots in to cubes. slice your onion, ginger and bell pepper
     

Cooking Procedure

• Pan-fry the chicken, potato, carrots and set aside
• In the pan where the chicken was fried, saute the garlic, union, lemongrass and ginger
• Add the pan-fried chicken, salt, potato, carrots and bell pepper
• Simmer until the chicken is tender and also potato and carrots
• Add coconut milk and curry powder and mix well. simmer for 5 minutes.

Country fried steak with sausage gravy

Prepare yourself for the most flavorful country fried steak with sausage gravy and breakfast potatoes!

                                                                  Country Fried Steak with Sausage Gravy

Recipe adapted from Try This At Home by Richard Blais 
Cooking time: 25 minutes
Yield: 4 servings
Ingredients
12 oz bulk pork breakfast sausage
 2 tsp grated fresh ginger
1 tsp chopped fresh sage
1/2 tsp chopped fresh rosemary
2 cloves, garlic, minced
1 1/2 cup heavy cream 
2 12-ounce flat-iron steaks or 1 1/2 lb flank steak
2 large eggs
2 tsp dijon mustard
1/2 tsp Tabasco or other hot sauce to taste
1 cup all-purpose flour
2 tsp turmeric
1/2 tsp ground white pepper
salt and pepper
1/2 cup vegetable oil

Directions

1. Mix together sausage - garlic in a medium bowl until well combined. Heat 1 tbsp oil in saute pan over medium heat. Add sausage mixture and saute, breaking up the mixture with a spoon. Cook until well browned, about 5-6 minutes. Remove with a slotted spoon and set aside. Drain excess fat in pan. 
2. Add cream to the same pan and bring to a boil. Reduce heat to medium-low and simmer until reduced by half, about 5 minutes. Return the sausage mixture back to the cream and let simmer for another 2-3 minutes. Season with salt and pepper. Remove from heat, set aside and keep warm.
3. Prepare the steaks. Cut the flat-iron steak in half on a bias or divide the flank into 4 equal portions, cutting on a sharp bias. 
4. Whisk together eggs, mustard and hot sauce in one bowl. Combine flour, turmeric and white pepper in another shallow bowl. Season dry mixture with salt and pepper. Dip steak in egg mixture than dredge in the flour mixture. Shake off excess. Dip in the egg wash once more followed by the flour mix. Shake off excess.
5. Heat 1/2 cup oil in a large skillet over medium-high heat until the oil begins to ripple. Add the prepared steaks. and cook for 4 minutes or until golden brown. Flip the steak and cook another 4 minutes on the other side. Remove from heat. Serve immediately with the gravy and a side of breakfast potatoes.

Nutrition facts
per serving: 877 calories, 58g fat (29g saturated, 4g polyunsaturated, 18.8g monounsaturated) 28g carbohydrates, 1.25g fiber, 59g protein 

                                                                                          Breakfast Potatoes

Cooking time: 25 minutes
Yield: 4 servings

Ingredients
2 lb red potatoes, cut into large pieces, skin on
2 tbsp butter
2 cloves garlic, minced
1 tbsp fresh rosemary
3 thyme sprigs
salt and pepper

Directions

1. Place cut potatoes in a medium pot and fill with water. Season with salt, cover pot and bring to a boil over medium-high heat. Cook potatoes until fork can easily pierce through, about 15 minutes. Remove from heat and drain. 
2. Heat cast-iron pan over medium heat. Add butter and melt. Add the potatoes, garlic, rosemary and thyme. Cook until potatoes are golden brown and crispy. Season with salt and pepper. Remove from heat and serve immediately.

Nutrition facts
per serving: 213 calories, 6.1g fat (3.7g saturated, 0.4g polyunsaturated, 1.5g monounsaturated) 36.7g carbohydrates, 4g fiber, 4.5g protein

                                   Helpful tips and common mistakes

This recipe is not your average country fried steak recipe. The seasonings in the batter and the double 

dipping yields a more flavorful crust on the steak. Add more flavor on top of that with a sausage gravy and you have a party in your mouth. 

If you choose to make the breakfast potatoes as a side, start by making them first. Boil the potatoes than set aside until you ready to finish them on the pan. 

Next, make your gravy. You want to reduce the heavy cream to thicken up the sauce. Taste the sauce 
before adding any salt; my sausage had enough salt that the sauce itself didn't need any more salt.    

Prepare the steaks by setting up your breading station. I chose to use rib eye steaks instead of flat-iron or flank. No matter what meat you use, the procedure is the same. 

Cook the meat according to your degree of doneness. Also keep in mind that how quickly the meat cooks will depend on the thickness of the steaks. 

You can also choose to serve this dish with a light arugula salad tossed in lemon juice. The salad helps balance the heaviness of the steak and gravy.

This country fried steak is incredibly flavorful on its own, but pair it with the gravy and wow! I especially loved the golden crust on the steak with the hint of turmeric. If all of Richard Blais' recipes are as good as this one, I won't hesitate to try his entire cook book!

kawasan Falls #philippines

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