Prep 8 mins
Cook 45 mins
Found this in an old cookbook I borrowed from a friend Around the world in 180 ways. Simply delicious, great for those who aren't too keen on chilli powder, as you can add as much or as little as you like!
- Heat a non-stick pan over a medium high heat and use a little oil, or cooking spray to brown chicken. Remove from pan.
- In same pan cook onions until soft, add garlic, chillies, ginger and spices for 11 minute, or until fragrant.
- Return chicken to pan and stir to coat well in mixture. Add tomatoes and simmer gently for 30 minutes, or until chicken is tender.
- Stir in coconut cream until heated through.
This is excellent, we really enjoyed it. I didn't have fresh green chillies so used jar red chillies. Used about 1 1/2 teaspoons of chilli powder which was hot enough for us and we like hot curries. As the mix was simmering at step 3, I did keep a bit of an eye on it and probably added about a 1/2 cup of water so it wouldn't dry out to much. Also used the entire tin of coconut cream. Thanks for a winner Sarah!
This is a lovely dish. I added a handful of chopped green beans, just for added colour. I think next time I may 'up' the spices a bit, but that's just personal preference. :)
This was a great recipe. It didn't turn out spicy for me either... not that it matters, because I do love spicy food! It was just right. I loved it.. thanks for posting it.