Indian Chicken Coconut Curry with Roti
Prep Time
10 Minutes
Cook Time
30 Minutes
Makes
4
Ingredients
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4 Mission Wholemeal Roti, heated in microwave for 1min 30 sec on high
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2 tbs vegetables oil
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1 large onion, sliced
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3 cloves garlic, finely chopped
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1 tbsp grated ginger
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2 green chillies, cut into large pieces
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5 dried curry leaves
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Spices:
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½ tsp turmeric powder
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2 tsp ground cumin
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2 tsp ground coriander
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½ tsp red chilli powder
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1 large tomato, diced
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500g chicken thigh fillets, trimmed & cut into 4cm pieces
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250ml water
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2 x140ml cans coconut cream or milk
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To serve:
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Fresh coriander leaves
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Red chilli, sliced
Instructions
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Step 1
In a non-stick pan, heat oil over medium heat. Add onion and sauté until lightly golden. Add garlic, ginger, green chillies and curry leaves and cook for a minute. Add spices and cook for 10 seconds, then add tomato.
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Step 2
Add chicken and allow to cook for 5 minutes, stirring occasionally. Add water, cover pan and cook for 15 minutes. Reduce heat and add most of the coconut cream, reserving 2 tablespoons for garnish. Simmer for a further 5 minutes.
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Step 3
To serve; drizzle reserved coconut cream over curry and garnish with chilli and coriander leaves. Serve hot with warm Mission Wholemeal Roti.