RECIPE OVERVIEW
Don't rush this dish - patience is key. Allow it to simmer on a low heat and let the flavours combine for an amazing flavour.
Ingredients Add to Shopping List
Serves: 2 people
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For the Chicken Marinade
-
0.5 tsp Black Pepper
-
3 - Chicken Breast
chopped -
2 tsp Curry Powder
-
2 cloves Garlic
crushed -
0.5 tsp Salt
-
1 tbsp SuperValu Extra Virgin Olive Oil
For the Sauce
-
1 tsp Black Pepper
-
1 tsp Cinnamon
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250 ml Coconut Cream
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2 tbsp Coconut Oil
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2 tsp Curry Powder
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3 cloves Garlic
crushed -
1 tbsp Greek Yoghurt
-
1 tbsp Honey
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2 - Onions
peeled and chopped -
1 tsp Salt
-
1 handfull SuperValu Fresh Coriander
finely chopped -
2 tbsp SuperValu Fresh Ginger
freshly grated -
0.5 small SuperValu Green Chilli
-
0.5 tsp Supervalu Ground Cumin
-
1 tsp Turmeric
Method
1. Marinate the chicken with the olive oil, some garlic, curry powder, salt and pepper for at least 2 hours.
2. When the chicken is marinated, start by placing the garlic, chillies, onion and 1 Tbsp. olive oil in a pan and cook for 2-3 minutes until the onions begin to brown
3. Add in the chicken and cook thoroughly, roughly 10 minutes.
4. Next, make the sauce: place the onions, garlic, chillies and a little water in a blender and blitz to a creamy texture.
5. Measure out the spices (curry powder through cumin) into a small bowl.
6. In a large saucepan heat the coconut oil over medium heat. Next, add the pureed onion mixture and cook for a 2-3 minutes, stirring constantly.
7. Add the ginger, coconut cream, yogurt, pre-measured spices, and honey and mix together.
8. Turn the heat down to low and simmer 35-40 minutes, mixing regularly, until the sauce has reduced.
*Serve with cauliflower rice or regular brown or white rice if you prefer
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