Friday, November 9, 2012

Allergy free Brazilian chicken curry recipe


Ingredients
  • 3 cloves garlic, crushed
  • 1 medium onion, sliced
  • 2 tbsps olive oil
  • ¾ cup coconut milk
  • 4 tsps curry powder
  • 1 double chicken breast, sliced
  • 1 cup chicken stock made from a Massel chicken salt reduced ultracube
  • 2 medium potatoes, peeled and chopped into 2.5 cm pieces
  • 2 capsicums, cut into 2.5 cm strips and halved crosswise
  • 2 tbsps tomato paste
  • 1 cm fresh ginger, chopped fine
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsps chopped fresh coriander (optional)

Method
  • In a large pan or wok, heat the oil over a medium heat.
  • Add the onions and garlic and lightly fry until the onions begin to soften.
  • Add the curry powder, chicken, potatoes, coconut milk and chicken stock and stir to combine.
  • Bring to the boil then reduce the heat to low.
  • Cover and simmer for 20 minutes.
  • Stir occasionally.
  • Add the capsicum, tomato paste, ginger, salt, pepper and coriander.
  • Simmer uncovered for a further 10 minutes.
  • Remove from heat and serve on rice.

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