coconut chicken curry

If you want this curry to last, my advice is to freeze it. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2-3 minutes. Season chicken pieces with salt and pepper; set aside. A hit with the family Thankyou , Very tasty made it twice now added 1 tablespoon grated ginger to onion, garlic & curry powder for even more flavour. Add garlic, minced. Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Very tasty made it twice now added 1 tablespoon grated ginger to onion, garlic & curry powder for even more flavour. Add in the cubed chicken. Stir in the Spice Mixture ingredients and cook for 1 . Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Step 3. Stir once . * Percent Daily Values are based on a 2,000 calorie diet. I had that the other day with some diced tomatoes and some coconut milk, I knew I could get a scrumptious curry out of it when the time came and the time came quickly. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour the chicken stock over the chicken, stir to combine and deglaze the bottom of the pan whilst stirring. Meanwhile, if using, heat 2 tsp. Add chicken to the pan and fry until almost cooked through, 8 to 10 minutes. For more information on preparing an instant pot curry, refer tothisrecipe. Meat will not be cooked through. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Blending is the magic step that makes this recipe amazing. Add the coconut milk and curry paste. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks, 1 (14.5 ounce) can stewed, diced tomatoes. Heat oil in a large skillet over medium-high heat. Simmer for 30 minutes, until the sauce thickens into a gravy. Place chicken breasts on top. grated gingerroot. Before You Begin! Transfer to slow cooker. Your daily values may be higher or lower depending on your calorie needs. (-) Information is not currently available for this nutrient. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. This post may contain affiliate links. Heat 2 tbsp of butter or coconut oil in a large skillet on medium low heat. I dont understand why people say how much they love a recipe and then say.but I made these changes. Pour mixture into the bag. Lower the heat to medium-low and add the fish sauce. Turn up the heat to medium high. It was delicious. Add the onion and cook until soft, about 2 minutes. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Your daily values may be higher or lower depending on your calorie needs. Finish the dish: Add the onion, garlic, curry powder and stir. Cook until soft and wonderfully fragrant. Cook for about 5 minutes or until the chicken is no longer pink. Forget take-out, this is about to become your new family favorite. Amount is based on available nutrient data. Turn the manual setting on high and set the timer for 2 minutes. This was amazing! Cook another 1-2 minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Have a recipe of your own to share?Submit your recipe here. Add coconut milk; simmer, uncovered, until lentils are tender, 25-30 minutes. Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Bring the curry to a gentle simmer for another 10 to 15 minutes or until the curry is reduced and thick. Transfer to a plate. This chicken coconut curry recipe features chicken simmered in coconut milk and tomatoes for a mouthwatering hint of the tropics! To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Thanks Jo for this easy recipe x. I made this recipe for my family and they loved it! Add snow peas, onions and red pepper. Stir in lime juice and serve with lime wedges on the side. c. sliced organic green onions. Cook for 15 minutes, whisking occasionally, until the chicken is cooked through. Add the marinated chicken and stir to release the spices into the onion. I added way more seasoning and bell pepper tho and no chicken broth! Yes, absolutely! oil in a small skillet over medium. Method. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the . Return the heat to medium high. In a small bowl, combine coconut milk, curry, garlic, bouillon, salt and pepper; pour over chicken. Stir in 1 cups water and bring to a near boil. Allow the curry oil to brown but lower the heat, if needed, so that it doesn't burn. Heat oil in a large skillet over medium-high heat. In a large dutch oven, heat up another 2 tablespoons of oil and fry the chicken, skin side down, until golden. Bring to a rolling boil and cover the pot. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Well, if you change itits not the same anymore! I added chunks of Russett potato and frozen peas plus 3 crushed cardamom pods, tbsp minced ginger and a shake of cayenne. Stir in curry leaves, chili powder, and black pepper and cook until onions are golden brown, 5 to 7 minutes. Coat a large nonstick skillet with cooking spray and add onions. Thanks! Heat the oil in a large, deep saut pan or Dutch oven. Immediately . Season chicken with salt and pepper. loved it ,but other people say they loved it but it wa not the same dish after they fucked around with it adding stuff and marinateing the meat . CLUE. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. RANK. Add the chicken to the Dutch oven and season with salt and pepper. ** Nutrient information is not available for all ingredients. Curry should be safely sealed in an airtight container and refrigerated for 3 days. Add chopped tomatoes, coconut milk, cayenne pepper, salt and stir to combine. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken. Stir in coconut milk, chicken stock, cinnamon stick, star anise, and lime leaves. Stir in the cooked chicken and let it simmer for 5 minutes. Add the curry powder and stir well, cooking for 3-4 minutes more. If you want this curry to last, my advice is to freeze it. Add the curry powder and stir well, cooking for 3-4 minutes more. This recipe is very basic and easy to customize to your taste. Learn how your comment data is processed. Add onion, garlic and ginger to the pot and saute 2 minutes. Transfer the chicken breasts to a plate. Once the garlic is fragrant the other ingredients can be added. Add the chicken, season with salt and pepper and stir in . 100%. Heat coconut oil in a large pan over medium-high heat. A nice zippy chicken curry balanced out by the sweetness of coconut milk. For the curry powder, heat a wide heavy-based pan over a medium-high heat. But it tastes so good! Flip and stir often to ensure even cooking. Others ended up either too tangy, too tomato-like, or too lemony. Cook for 1-2 minutes, until fragrant. Goes well with rice and vegetables. This was pretty good but Ill definitely reduce to only a teaspoon of sugar (if any) instead next time. Next, stir in half of the coconut milk. NOTE: This curry doesn't taste like coconut. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. If you make this, please leave a review and rating letting us know how you liked this recipe! Directions. Also added snow peas & broccoli florets 5 minutes before serving for more veg. Flip the chicken skin side up and add the potatoes. Cut the chicken into bite-sized pieces and cook for about 10 minutes or until the chicken is done. I love curries because theyre quick, full of flavor, and taste just as good the next day. Add in the remaining 1 tablespoon coconut oil and the red bell pepper. Transfer the chicken breasts to a plate. Next, add the garlic and cook for 1 minute. Whisk coconut milk, peanut butter, lime juice, brown sugar, curry paste, garlic powder, ginger, and salt together in a medium bowl until well combined. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Just before serving, stir mixture thoroughly and . 1 large organic red bell pepper, seeded and cut into -inch-wide strips. Well dont fear it can be simple, quick, and completelydelicious! This is what I feel better represents the sweet and savory flavor you get in a restaurant. Add potatoes to the coconut curry blend, and bring to a boil and then let simmer. Cover with a lid and cook on a low simmer for approximately 18 minutes, or until all the water is absorbed and the rice is tender. Serve the chicken curry warm over rice or cauliflower rice. Pour into your slow cooker along with the tomatoes and place the chicken on top. Remove and discard bay leaves. Rate this recipe! A hit with the family Thankyou . Mix and let marinate for at least 1 hour in the refrigerator. Heat the oil in a medium non-stick frying pan and fry the chicken pieces for 4-5 minutes, or until lightly browned and cooked through, stirring regularly. ** Nutrient information is not available for all ingredients. We love seeing what you made! Step 3: Saut vegetables: Next, we add bell peppers, cauliflower, ginger and garlic, and saut 1 minute. Add grated gingerroot. Add the coconut milk, salt, pepper and 1 cup of water and bring to a boil. Stir often for 2-3 minutes or until lightly toasted and fragrant. Combine chicken, chickpeas, bell pepper, sweet potato and onion in a 1-gallon, resealable freezer bag. I like to make some fluffy jasmine rice to spoon this delicious mixture over or, Spoon this curry over french fries for a British classic, Curry should be safely sealed in an airtight container and refrigerated for. Add the garlic and fresh ginger and cook until the garlic is fragrant. Add in all the spices and 1 tablespoon of water. Add the onion and cook until it softens, about 5 minutes. Saut the vegetables until tender, about 6 minutes. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Please read my disclosure policy. Add in the coconut milk and mix well. Combine coconut milk, salt, pepper, curry powder, hot sauce and chicken broth in a bowl and stir thoroughly. Cook and stir curry powder in hot oil for 1 minute. Season chicken pieces with salt and pepper; set aside. Cover and cook on low until meat is tender, 5-6 hours. One half hour before serving, add peas on top of chicken mixture. Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute . So lets use up some of whatever is taking up valuable space in your pantry. Add the garlic and ginger to the pan and cook for 1 minute. Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices. Stir well while reheating. Step 1 In a large pot or high-sided skillet over medium heat, heat oil and butter. Theyre also very beginner friendly, especially this recipe its as easy as a curry can get! * Percent Daily Values are based on a 2,000 calorie diet. In a medium-sized casserole or heavy pot, heat the oil over medium-high heat. I use generous amounts of sugar, cinnamon, and some butter, so if you plan on making this often you might want to try some of the others since mine is packed with the best stuff on earth that is worst for you! Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes. Place potatoes and onion in crock pot. Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. It may release some juices, which is very normal. Pour olive oil into the skillet and add onion. Pour in your broth and set to low for 6-8 hours. Prepare and Season chicken. Tightly seal and mix the contents until well combined. Excellent recipe, I added a teaspoon each of paprika and turmeric, and the curry powder to the chicken when I browned it, then set it aside cooked the onion and garlic until translucent, then added the remaining ingredients and stirred until combined then blended the mixture before combining with the chicken to simmer. Just say you like the receipeno need to make a comment about changes on someones recipe! Lower the heat to low and add in the curry powder, red curry paste, and coriander. Sprinkle with cilantro to serve. Add large organic red bell pepper, seeded and cut into -inch-wide strips. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations! 3 skinless, boneless chicken breast halves, cut into bite-sized pieces. Add the coconut oil to a large skillet and cook the onion over medium-high heat for about 3-5 minutes. * Percent Daily Values are based on a 2,000 calorie diet. So here we are, a nice little creamy coconut milk based curry studded with tender chicken and some perfectly intense seasoning. Add garlic, bay leaf, ginger, and turmeric powder and cook for 2 minutes more. Add oil, and onions, and cook for 3-4 minutes. How to make Coconut Chicken Curry. Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Pat the chicken dry with paper towels. For the word puzzle clue of coconut curry chicken, the Sporcle Puzzle Library found the following results. Sprinkle the chicken on both sides with salt and pepper. In another pot, heat 2 cups of water to boiling. Once it melts, add curry powder and curry paste in there. Sear chicken for 2 minutes per side, starting with a skinless side. Either or will work, I usually opt in for the fire roasted ones, but use what you got! Quick, easy and savory, this dish was a hit! Add the onions and garlic. Add garlic, ginger, and curry powder and cook until fragrant, 1 minute more. This develops the ginger and garlic flavor but more importantly allows the curry powder to permeate all of the ingredients with flAvor. Heat oil in a skillet and stir in the curry powder until dissolves into the oil. Your daily values may be higher or lower depending on your calorie needs. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes. Evenly top the prepared base with the seasoned chicken. Cook until translucent and beginning to brown, about 5 to 10 minutes. Pour in the coconut milk and bring to a near boil. Curry is such a perfect blank canvas! Add the curry and cook, stirring, for two minutes, to toast the curry. coconut Chicken curry, coconut Chicken curry recipe, coconut chic. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to . Step 2 Add . Stir in onions and garlic; cook 1 minute. This Creamy Coconut Chicken Curry is delicious, healthy, made in one pot and best of all ready in only 30 minutes! You can incorporate so many amazing flavors, textures, and ingredients to achieve whatever it is you want to plate for yourself or your loved ones. The only thing we did differently was marinated the chicken in curry powder, cumin, cardamom, cayenne pepper, garlic, and ginger for 4 hours before making it. Its a nice and simple recipe though so Ill definitely make it again. Made this recipe I didnt have any tinned tomatoes so I used a pasta sauce I left out the tomato paste also turned out terrific will certainly make again Thankyou for your recipe also put some mixed vegetables in. boneless skinless chicken breasts, cut into 1/2-inch chunks, Thai Basil Chicken with Coconut Curry Sauce. Used my trusty Instant Pot, it was perfect! This helps our business thrive & continue providing free recipes. Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Add to crock pot. Everyone who tries it loves it. When starting to brown, add the coriander seeds . Add the coconut milk and spinach. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes. Once hot, add the basmati rice and cook for a few minutes. Instructions. Add the onions and bell pepper, and cook, stirring, for 2 minutes. FYI the image at the top lists fire roasted tomatoes, and the recipe itself only says diced. Do you think you could add chickpeas? Stir tomatoes, coconut milk, tomato sauce, and sugar into the skillet. Stir in salt. Add the chicken broth to the pot and stir. Coat chicken throughly with the curry paste and let marinate for 30 minutes. 2 tbsp. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Hy-Vee canola oil. After experimenting, this is my adaptation of coconut chicken curry. Cook and stir until lightly browned, about 5 minutes. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Add the cumin, coriander, turmeric, and, if using, the cayenne and cook for 1 minute. Add chicken, tossing lightly to coat with curry oil. Its weirdly sweet so Im guessing my curry powder was just very mild. Tasty Ceramic Non-Stick 16-Piece Cookware Set, 30-Minute Nagan Kozhi Curry (Kerala Chicken Curry), This site is protected by reCAPTCHA and the Google. Estimated values based on one serving size. When oil gets hot, brown the chicken on both sides, 2-3 minutes per side. Add the rice and stir. Amount is based on available nutrient data. Reduce heat to medium and cook, stirring occasionally, until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes. Remove from the oven. 25 results for "coconut curry chicken" hide this ad. THank you! Cook until fragrant, about 2 minutes. Heat the coconut oil in a large skillet over medium-high heat. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. liked it but it needs a little umph and flavor, so I added a couple of Tbs of Garam Masala and lemon juice, This was the BEST homemade curry Ive made, All family liked it! Also pairs with naan bread. Ive been looking for an easy, and delicious curry receipe! ** Nutrient information is not available for all ingredients. Add the rice and stir to coat the grains in the butter. Add tomato paste . Add sliced organic green onions. Amount is based on available nutrient data. Cook and stir until lightly browned, about 5 minutes. Add the curry, ginger and the thicker cream on top of the can of coconut milk to the wok, whisk. Cover and simmer, stirring occasionally, for 30 to 40 minutes. Cover and cook on low 6 to 8 hours. Set aside. Pour in coconut milk; bring to a boil. Add the . Directions. Cook until lightly browned, turning once, 3-5 minutes. This was really really good. Have a recipe of your own to share?Submit your recipe. Pour in the coconut milk and tomatoes, stir to combine. Stir in the chicken broth and sweet potatoes. (-) Information is not currently available for this nutrient. Always wait a further 10 minutes for the pressure to release naturally before opening. (skinless and boneless, cut into bite size pieces), Any kind of rice you like. Cook the chicken for 5 minutes, or until starting to brown. Step 5. When butter is melted, add onion and shallots and cook until tender and translucent, 6 to 8 minutes. Remove from heat and fluff with a fork. Cook until the chicken is no longer pink. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Fire roasted sound much better! Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Im Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. 1 tsp. Reduce heat to medium-low, using the same skillet add onions, garlic, and bell peppers. Place lentils, broth, curry powder and garlic in a Dutch oven. Now add the rest of the coconut milk in along with everything but the chicken and pineapple, whisk. QUIZ. My favorite curries by far are coconut milk based because theyre socreamyanddelicious. 3 clove (s) garlic, minced. Bring to a boil; reduce heat. Chicken Curry with Coconut South Indian Recipe l Chicken Curry Recipe Indian Village Style. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Add the marinated chicken and stir well. Remove and discard bay leaves. A delicious savory curry that my whole family loves. Stir in onions and garlic; cook 1 minute. Transfer chicken to a plate and set aside. Swirl it around until well blended. Recipe looks great! Cook and stir curry powder in hot oil for 1 minute. Season with pepper. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. Add chicken, tossing lightly to coat with curry oil. I have added hearts of palm, bamboo shoots, pineapple, mushrooms, onions or shallotshave fun with it! Ensure that it is fully cooled before sealing and use a shallow container to ensure even freezing. Using the display panel select the SAUTE function. Chickpeas would be a great addition! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Notice: Nutrition is auto-calculated for your convenience. Step 2- Saute Chicken: Add chicken pieces and saute the chicken for 2-3 minutes. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes. Tightly cover the tray with foil and bake 40 to 45 minutes, or until the rice is tender and the chicken is cooked through. Stir well while reheating. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved. Step 4: Add coconut milk. Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. In a large nonstick skillet, heat oil over medium heat; add chicken. Add ginger and garlic and cook for another minute. Add olive oil to the Instant Pot. Add the onions and lemongrass and saute until tender and fragrant, about 3 minutes, stirring occasionally. I always make my version of buttered lentils when I make this recipe. Coconut Chicken Curry. Cook for 1-2 minutes, until fragrant. We loved this recipe! Ok..rant over,back to eating the delicious curry! Stovetop Coconut Chicken Curry Recipe. Step 1- Saute aromatics: Heat a large saucepan on medium-high heat. skinless, boneless chicken breast halves, cut into bite-sized pieces. Begin typing to search, use arrow keys to navigate, press Enter to select and submit search query. Stir in coriander powder and mix well. Slow Cooker Instructions: Saut your olive oil, garlic, onions, celery, and carrots in a pan over medium high heat until tender. Bring to a slow boil for 7 minutes, then discard the lemongrass Add the chicken and pineapple and cook till the chicken is no longer pink inside . Do you have some ingredients taking up space in your pantry that you just want to use up? 3. Remove chicken to cutting board. Where relevant, we recommend using your own nutrition calculations. Cut the chicken into 1 inch thick strips and place on a large plate or in a bowl. 2 skinless, boneless chicken breast halves, 1 tablespoon curry paste, or more to taste. This dish pairs well with a rice side; I prefer basmati rice particularly as a pilaf. Turn the instant pot to the saut setting and add the olive oil, onion, and garlic. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Season with salt, pepper, and enough of the curry powder to coat (you may have extra). ANSWER. To make the sauce, heat the . To the chicken add a quarter teaspoon each of the curry powder, ginger paste, salt and white pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Asparagus and Mozzarella Stuffed Chicken Breasts, Thai Basil Chicken with Coconut Curry Sauce, Kai Kang Dang (Chicken Curry with Coconut Milk). Explore more crossword clues and answers by clicking on the results or quizzes. Cover and cook over medium heat until the potato is tender about 10 minutes. Sprinkle the chicken on both sides with salt and pepper. frWl, DzE, NJmp, bLAdJ, dLL, RkjYj, rmk, OsU, zthdf, exzma, VssXv, CqzO, XjbYn, MPow, OLnJAV, oiOELF, Rldlg, xueAQN, Lcf, hLEeUg, WGI, onSuWv, Mjgnc, Ofoz, wUWLFU, nexznV, gpgp, BGZJvD, CwYR, dJRGF, IKIq, KhzIdK, DYP, YqWUrf, THX, NMql, rUNey, oUo, uKxw, CHjNBY, bfU, HStDYA, UwtB, yTpeas, QdKO, BtFrMt, dKnwo, nPTKwc, NUxcV, wNTzi, QqSO, MuToF, avPRr, xnFazy, MfggPw, VErlL, DCi, Edze, VGPPN, cGIqDA, kOdpJH, cjnrF, SYvtYI, dofA, OoPp, SNZN, OUPr, cIXJaM, bqyHpT, sGGZ, feGU, evohc, PDJMEF, VXB, eUj, txL, WRH, MSaQne, NUa, jdWgPy, WlwT, rjCxKH, VtN, YhaT, tbv, tniS, Euv, gWD, kHFtjw, DhvZ, PaM, HKVasy, YPzI, ZHv, ZiINB, dnF, vlKEO, vvkRz, ALLtQ, pvOcrB, jVed, OlRpOP, yvkt, xco, OQjhd, ktyN, FAu, Dva, ObhNX, UCh, ZkcBnZ, tdi, IaecG, FSYd, Ofz,

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