Who doesn’t love a bowl of homemade curry, but most recipes are dripping in fat – you might as well get take-away! This recipe is low in fat but packed with flavour.
1kg skinless chicken breast fillets
1 tbs vegetable
1 large red onion, sliced
2 tsp finely grated fresh ginger
3 cloves garlic, crushed
2 dried red chillies, crushed
2 tsp curry powder
3/4 cup chicken stock
1 tsp brown sugar
2 tsp Queen Natural Coconut Essence
1 tsp plain flour
1/4 cup light evaporated milk
1/4 cup chopped parsley
2 tbs finely chopped chives
1. Cut each chicken breast into 5cm pieces. Heat oil in medium saucepan. Add onion, ginger and garlic; cook, stirring until onion is softened. Stir in chilli and curry. Stir in chicken pieces until well coated with spice mixture.
2. Add chicken stock and sugar, simmer, covered for 20 minutes or until chicken pieces are tender. Blend Queen Coconut Essence and flour into the evaporated milk and stir the mixture into the curry.
NOTE: Do not boil as the milk may curdle. Stir in parsley and chives just before serving. Serve with steamed rice if desired.
What’s your favourite curry recipe?