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Coconut Chicken Curry




Source of Recipe


can't remember






Recipe Introduction


serves 4
It's easy to add more veg, or use a less mild curry paste if you want to vary this one. Replace chicken with another meat or fish (or tofu, pumpkin or egg). Serve with a side of curried lentils (dahl) or a fresh salad if desired.





List of Ingredients



• 1 kg chicken breasts (approx 4 half-breasts)
  
• 1 onion (roughly chopped)
  
• 1-2 small red chillis
  
• 1 cup water/ chicken stock
  
• 3 tsp turmeric
  
• 3 cloves garlic
  
• 1 tomato, chopped
  
• 400ml coconut milk
  
• 2 tbs olive oil
  
• 5cm fresh peeled ginger
  
• 1 tsp mild Indian style curry paste
  
• salt and pepper
  






Instructions



1. Dust chicken with turmeric, salt and pepper. Heat 2 tbs oil in large saucepan, add chicken and cook over medium heat until browned all over.
   
2. Remove from pan and set aside. Heat remaining oil in pan.
   
3. Add onion, garlic, ginger, tomato and curry paste and cook over medium high heat 4-5 minutes.
   
4. Add chicken, stock and coconut milk and simmer 20 minutes. Serve with rice (or noodles?) and maybe Fresh Banana Chutney (see recipe) or side of your choice.