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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One to try when the colder weather gets here again. Ingredients:
4 chicken breast fillets |
2 teaspoons oil |
2 teaspoons curry powder |
1 garlic clove, crushed |
1 tablespoon fresh coriander, chopped |
2 teaspoons fresh basil, chopped |
1 shallot, chopped |
1 tomato, peeled & chopped |
2 cups water |
1 chicken stock cube, crumbled |
400 ml coconut cream |
Directions:
1. Cut chicken into thin strips.
2. Heat oil in a large pan, add curry powder, garlic, coriander, basil & shallots, stir over medium heat for about 1 min or until shallot is soft.
3. Add chicken, cook for about 4 mins or until chicken is almost cooked.
4. Stir intomato, water and stock cube, bring to the boil, reduce heat, cover & simmer for approx 10 minutes.
5. Stir in coconut cream and reheat mixture without boiling.
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