COCONUT CHICKEN CURRY
If you want fast & easy that tastes like take out, try this! It's my version of curry, fool-proof, never-fail, always delicious. Serve with rice and naan or pappadums.
Provided by Carol in Oz
Categories Chicken Breast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Put Madras curry paste into a cold deep frying pan. When paste becomes fragrant and starts to sizzle, add diced chicken meat until browned.
- Remove chicken from frying pan and set aside.
- Put oil into pan and add diced onion and minced garlic.
- Cook until soft.
- Add chopped red peppers, or whatever veggies you might have hanging around that need to be used up. Use whatever strikes your fancy. Cook until slightly soft.
- Add chicken to vegetable mix, and stir in the coconut milk.
- Add salt, pepper and chili flakes if required.
- Simmer over low-medium heat for at least 20 minutes to let flavours blend.
- 20 minutes is *just* enough time to check email and have a glass of red while the man runs up to the local corner Indian joint for hot, fresh, cheap, authentic naan bread!).
- Stir occasionally, pour more wine and serve with piping hot naan bread and basmati rice.
Nutrition Facts : Calories 933, Fat 76.3, SaturatedFat 39.2, Cholesterol 187.5, Sodium 201.6, Carbohydrate 14.3, Fiber 3.4, Sugar 3, Protein 51.2
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