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Courteney Cox channeled her alter ego Monica Geller once again on Instagram. During this kitchen adventure, the 56-year-old actress showed fans how to prepare chicken curry, a warming Indian staple. Similar to their other recipes, however, like Keto Chips in the Banana bread, Cox made the recipe her own while staying healthy.
A look at the recipe and fans will soon realize that Cox treats curry sauces with a healthy dose of cauliflower. Therefore, she transforms the dish into a healthy creamy cauliflower-based curry topped with spicy soft chicken.
How To Make Courteney Cox Chicken Curry
Without missing a beat, Cox starts the video by reassuring her fans that they are ready. “Chicken curry, a little complicated, but we got it,” Cox says confidently.
While Masked Wolf’s “Astronaut In The Ocean” plays in the background, the Friends the actress goes to business. First we see Cox preparing the curry sauces. She starts with one Food processor to cut their cauliflower, I pinch ginger and take names.
Additionally, we see how they remove the seeds from the Serrano chilis with a spoon. Anyway, one fan gives Cox some advice for the next time, “Love it! Tip … and small Melon Balls works great for sowing Jalapeños.
Even if it is not shown, the recipe calls for the flower mixture to be on one Mixer once tender. As a result, the mixture is effortlessly mixed into a creamy curry-like sauce. While sautéing the chicken, Cox adds the curry sauce and a splash of coconut milk to finish the dish. “Damn, that’s good!” Cox exclaims as she takes a bite.
Chicken Curry, are you ready for this, as Courteney Cox says?
Courteney Cox’s Chicken Curry Recipe
Chicken Curry Ingredients
1 lb. Chicken slices cut into small cubes
1 small onion, chopped
1/2 teaspoon chopped Serrano chili (optional)
1 teaspoon unsalted curry powder
Salt to taste
1-2 Tea Curry Sauce (Recipe below)
1/2 teaspoon chopped green onion
1/2 teaspoon chopped coriander
Chicken Curry Instructions
Heat a medium frying pan over medium heat. Next, sprinkle the pan with coconut oil, sautéed onions, and Serrano chili.
Add chicken, curry powder and salt. Saute until the chicken is lightly browned on the outside, but not cooked.
Add the curry sauce (see recipe below) and reduce the heat to simmer. Cover and simmer for about 5-10 minutes or until chicken is cooked through. Top with fresh coriander or onion. Serve with cauliflower or basmati rice.
Curry Zooss Ingredients
1/2 brown onion
1 clove garlic
1 tablespoon ginger
1/2 Serrano Chili, Stem and Seed Removed)
1 to 2 tablespoons unsalted curry powder
1 box of organic chicken stock
1 cup chopped cauliflower
Curry Sauce Instructions
Pulse onions, garlic, ginger and chili in a food processor until you have a paste.
Heat a medium saucepan over medium heat. Next, add the paste and about 1 to 2 tablespoons of broth to the pan and sauté until it starts to brown. Add more chicken sugar if the paste browns too quickly or starts to burn.
When the paste is ready, add the curry powder, and a splash of chicken. Then cook for an additional minute, stirring constantly so that the mixture does not burn.
Pour the remaining chicken stock into the cauliflower. Bring to a boil, then reduce heat and simmer for 20 minutes or until cauliflower is tender.
Transfer the cauliflower mixture to a blender and puree on the lowest speed until the sauce is very smooth. Add water or more broth if the sauce is too thick.
Taste and adjust to the season, add salt or coconut milk for sweetness.