Coconut Chicken Curry

Main course for the evening was a coconut chicken curry. I served it with plain rice, yoghurt and Bombay potatoes (see next recipe)

Serves 4

Ingredients:

3 - 4 Chicken Breasts - cut into bite sized chunks

2 tbsp oil

½ tsp salt and pepper

3 tsp Turmeric

3 tsp Garam Masala

1 tsp Ground Cumin

2 tsp Chilli Powder

1 Large Onion – finely chopped

Handful Mushrooms – sliced

1 Red Chilli – deseeded and finely chopped

1 Red Pepper- chopped

1 Orange Pepper – chopped

1 Garlic clove- finely chopped or minced

1 Carton Coconut Cream (or you could use a can of coconut milk)

Hot Chicken Stock

Method:

1. Fry spices in the oil for a few minutes. Add the onion, chilli and garlic. Fry until soft, about 5 -10 minutes. Add a splash of stock if gets too dry.
2. Add the chicken and coat completely. Fry for 5 minutes.
3. Add peppers and a splash of stock.
4. Add mushrooms and coconut cream. Combine. Simmer for about 20 minutes. If it is too thick for your liking add some hot stock.
5. Season to taste and serve

I forgot to take a photo of this one as was engrossed in chatting! But I assure you it tasted good and the girls enjoyed it, so there was none left to even photograph! When I make it again I'll add a piccie!