23 August, 2015
Mild Coconut Chicken Curry
Mild Coconut Chicken Curry
Serves: 4
Ingredients:
- 600g chicken breast or thigh fillets, diced
- 1 onion, diced
- 2 carrots, diced
- 200g sweet potato, diced
- 1 zucchini, diced
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 x 400ml can coconut milk
Method:
- Heat 1-2 tablespoon of rice bran oil in a frying pan, add in the chicken and onion and sauté for about 3-5 minutes until chicken is sealed and the onion has softened
- Add in all the vegetables and cook until the onion is transparent, approximately another 3-5 minutes
- Add the spices and fry this for 2 minutes or until aromatic
- Add in the coconut milk and 1/2 can of water stirring well so all the spices infuse through the sauce
- Simmer for 10-15 minutes or until all vegetables and the chicken is cooked through.
- Serve with your choice of rice, pasta, mash, vegetables, salad or even use as a delicious pie filling
Recipe Notes:
- The coconut milk can be replaced with evaporated milk if you do not need a dairy free alternative
- Store covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.