Ingredients
150g Diced chicken
1 can of coconut cream (see notes)
1 can of diced tomatoes
Ground coriander
Garam masala
Curry powder
1C chicken stock
Chopped fresh coriander (optional)
Instructions
Cook chicken in about 1/2 a teaspoon of each spice then add diced tomatoes, cream, stock and S&P
Add in more of the spices to taste and simmer till it thickens up
Serve with rice and flatbread
(I made flatbread earlier in the week and just added butter, garlic, italian herbs and cheese)
**Notes**
Coconut cream is quite sweet and I am not a huge fan of sweet curries, because of that I added A LOT of spices, so I encourage to taste your curry as you go and add what you feel is necessary.
Also the curry appears quite soupy in the photos....It is, to bulk it up you can add frozen veg, onions or cut up potato
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