Curry Chicken

 

Ingredients: 

1 tblsp olive oil

1 tblsp butter

2 onions chopped

2 tsp minced garlic

1 tblsp ginger

2 tsp curry powder

1 tsp chicken stock powder

2 tblsp tomato paste

4 Chicken breasts cut into 2 cm cubes

1 cup water

Pinch of salt, to taste

1 tin coconut cream

1 tblsp lemon juice

Chopped mint for garnish (to taste)

Serve with boiled rice

Method:

Heat oil and butter, add onions and cook until translucent.

Add garlic, ginger, curry and chicken stock powder. Mix well and cook until fragrant.

Mix in tomato paste and stir through.

Add chicken in batches (roughly a third at a time), so as not to boil the meat, but fry and cook each batch until lightly browned (cook for around 6-8 minutes). 

Add coconut cream and water. Bring to a rolling simmer. Taste at this point and if you feel it needs it; add salt. 

Squeeze in lemon juice and stir. 

Serve with rice and top with chopped mint.