Easy Chicken Curry
It consists of a basic curry sauce, made with tinned tomatoes, coconut milk and spices and served with tender pieces of grilled chicken breast strips on brown basmati rice.
Easy Chicken Curry It consists of a basic curry sauce, made with tinned tomatoes, coconut milk and spices and served with tender pieces of grilled chicken breast strips on brown basmati rice. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 20min |
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Ingredients
- 15ml olive oil
- 1 onionpeeled and chopped
- 2cloves garlicpeeled and minced
- 1teaspoon freshly grated ginger
- 3 bird eye chilichopped
- 2teaspoon garam masala
- 1/2teaspoon turmeric
- 1tin chopped and peeled tomatoes
- 1can coconut milk
- 1 potatopeeled and chopped into cubes
- salt and black pepperto season
- 15ml olive oil
- 4 chicken breast filletscut into pieces
- chicken spiceto season chicken
- riceto serve
Instructions
- First heat the olive oil in a medium sized saucepan and sauté the onion, garlic, ginger, chillies and powder (or spices) for a few minutes.
- Add the tomatoes and stir. Transfer the sauce to a food processor and blend or pulse until smooth. Return to pot.
- Add the coconut milk and potatoes cover and cook on medium to low heat until the potatoes are soft – should be about 15 minutes.
- When the potatoes are soft you can crush two or three pieces in the pot to achieve your desired thickness for the sauce.
- For the chicken: heat the next bit of oil in a wok or grill pan and brown the chicken strips until done – while spicing them up as they go in the pan. Add the chicken to the sauce, season and serve with your choice of starch and fresh herbs.