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Coconut Chicken Curry

ingredients

serves 4-6
2 tablespoons oil
675 g (1/2 lb) chicken breast, diced
1 onion, chopped
1 clove garlic, crushed
2.5 cm (1 inch) piece of fresh root ginger, grated
1 tablespoon ground coriander
2 tablespoons medium Madras curry powder
227 g can chopped tomatoes
6 tablespoons dry white wine
300 ml (1/2 pint) chicken stock
pinch of salt
75g (3oz) Coconut Milk Powder
410 g can Evaporated Milk
boiled rice, to serve
shavings of fresh coconut, to garnish

method

1. Heat the oil in a large saucepan and quickly fry the chicken.

2. Add the onion and garlic and stir-fry for 2 minutes, being careful not to let the garlic burn. Add the ginger, coriander, curry powder, tomatoes, wine and stock. Stir well and season.

3. Cover and simmer for 30 minutes, until the meat is tender.

4. In a bowl mix the Coconut Milk Powder with the Milk. Add to the pan, stir well, and simmer for 5 minutes. Garnish with the coconut shavings and serve with boiled rice.

What did you think?

13 people have helped to review this recipe. Thankyou!

My first ever chicken curry
posted by Ana Guerrero @ 03:25PM, 2/15/11
What a success! I was doubling the recipe and ran out of curry so added turmeric and cumin instead and it is simply delicious!
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