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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I can't remember where I found this recipe but it is so YUM! It has a hint of coconut flavour and a tiny bit of a kick to it! Best of all, it's lower in fat than your usual curry dish! Try with rice and veggies! Ingredients:
500 g chicken breasts |
1 teaspoon crushed garlic |
1 teaspoon turmeric |
1 teaspoon dried coriander |
1 teaspoon cumin |
1 teaspoon garam masala |
1/4 teaspoon chili powder |
2 teaspoons chicken stock powder |
1/2 cup red capsicum |
1/2 cup green capsicum |
1 onion, sliced |
1 tablespoon cornflour |
1 teaspoon imitation coconut essence |
375 ml evaporated skim milk |
Directions:
1. Coat frying pan with oil and brown chicken, add garlic and cook for 2 or so minutes.
2. Add spices and stock powder to pan and cook for 1 minute. Add capsicum and onion and cook until onion is starting to soften slightly (2 minutes).
3. In a seperate bowl mix together the cornflour, evaporated milk and coconut essence. When combined add to pan and stir continuously until boiled and thickened slightly.
4. ENJOY!
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