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.