Chicken Tikka Curry
4 people
15 minutes
10 minutes
Ingredients
- 2 - Chicken Breast sliced very thinly
- 100 ml Chicken Stock Cube warmed
- 1 tin Chopped Tomatoes
- 400 ml Coconut Milk
- 2 cloves Garlic chopped
- 1 pack Mixed Spice
- 2 tbsp Olive Oil
- 1 - Onion thinly sliced
- 0.5 - Red Pepper thinly sliced
- 2 tbsp SuperValu Fresh Coriander
- 3 cm SuperValu Fresh Ginger peeled and grated
Method
- Melt the coconut oil in a pan over a high heat. Add the finely sliced chicken and cook for about 2 minutes. Add the onion, pepper, garlic and grated ginger and cook quickly for another moment or two, still on a high heat. Add the curry spices to the pan and fry for 1 minute to coat the chicken and vegetables with the paste.
- Pour the chopped tomatoes, coconut milk and chicken stock into the pan. Cover with a lid and simmer for 5 minutes over a medium to low heat, until the chicken is cooked through. Stir in the coriander and serve with plain rice.
