Friday, 22 April 2011

7.5 Friday
Coconut Chicken Curry

Coconut Chicken Curry



3sp seasoning
1 onion, chopped
Garlic, clove
1 pint hot water
3sp tinned tomatoes
1 potato, cubed
1sp cooking oil
1 inch of coconut cream
Chilli pepper (optional)
1½ cups rice
Thyme, sprig


Cut your chicken to size and remove the skin from the pieces. Stir in the seasoning, then brown in oil in a large pan.

Meanwhile, wash the rice and place it in a pot with two inches of water. Bring to the boil, then turn the heat right down, put the lid on and allow it to simmer for about 10-12 minutes.

When the meat is golden, add the onion and garlic, and continue to fry until they soften.

Pour in a pint of hot water and the tinned tomatoes, then add the chopped potato and thyme.

Bring to the boil for five minutes, add the coconut cream and chilli (optional). Stir in until the coconut cream has dissolved, reduce the heat, place a lid on the pan and allow to cook gently for 20-30 minutes.

(Remember to turn off the heat under the rice and leave it to steam until you are ready.)

Prepare your vegetables and serve.

This meal can be found on Shopping List 7

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