Curried Chicken

I can't remember where I found this recipe but it is so YUM! It has a hint of coconut flavour and a tiny bit of a kick to it! Best of all, it's lower in fat than your usual curry dish! Try with rice and veggies!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 500  g chicken breasts
• 1  teaspoon  crushed garlic
• 1  teaspoon turmeric
• 1  teaspoon dried coriander
• 1  teaspoon cumin
• 1  teaspoon garam masala
• 1⁄4 teaspoon chili powder
• 2  teaspoons  chicken stock powder
• 1⁄2 cup red capsicum
• 1⁄2 cup green capsicum
• 1  onion, sliced
• 1  tablespoon cornflour
• 1  teaspoon  imitation  coconut essence
• 375  ml  evaporated skim milk

Directions

1. Coat frying pan with oil and brown chicken, add garlic and cook for 2 or so minutes.
2. Add spices and stock powder to pan and cook for 1 minute. Add capsicum and onion and cook until onion is starting to soften slightly (2 minutes).
3. In a seperate bowl mix together the cornflour, evaporated milk and coconut essence. When combined add to pan and stir continuously until boiled and thickened slightly.
4. ENJOY!