Coconut Chicken Curry

Recipe by Carol in Oz
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Put Madras curry paste into a cold deep frying pan. When paste becomes fragrant and starts to sizzle, add diced chicken meat until browned.
  • Remove chicken from frying pan and set aside.
  • Put oil into pan and add diced onion and minced garlic.
  • Cook until soft.
  • Add chopped red peppers, or whatever veggies you might have hanging around that need to be used up. Use whatever strikes your fancy. Cook until slightly soft.
  • Add chicken to vegetable mix, and stir in the coconut milk.
  • Add salt, pepper and chili flakes if required.
  • Simmer over low-medium heat for at least 20 minutes to let flavours blend.
  • 20 minutes is *just* enough time to check email and have a glass of red while the man runs up to the local corner Indian joint for hot, fresh, cheap, authentic naan bread!).
  • Stir occasionally, pour more wine and serve with piping hot naan bread and basmati rice.
Advertisement