Chicken & coconut curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450.00 | gram | Chicken breasts - skinned and diced; (1lb) |
| The juice of 1/2 lemon | ||
| ½ | teaspoon | Schwartz Garlic Granules |
| ½ | teaspoon | Schwartz Ground Ginger |
| 1.00 | teaspoon | Schwartz Ground Fenugreek |
| 1.00 | pinch | Schwartz Cayenne Pepper |
| ½ | teaspoon | Schwartz Turmeric |
| 1.00 | teaspoon | Schwartz Ground Coriander |
| ½ | teaspoon | Schwartz Ground Cumin |
| 2.00 | tablespoon | Cooking oil |
| 1.00 | medium | Onion - sliced |
| ½ | pint | Boiling water; (300 ml) |
| 50.00 | gram | Creamed coconut - crumbled; (2oz) |
| ½ | teaspoon | Schwartz Garam Masala |
| Salt to taste | ||
Directions
Toss the chicken in lemon juice and the first seven spices. Heat the oil in a large pan and fry the onion until soft. Add the chicken and brown. Stir in the water and creamed coconut and simmer for 20 minutes, uncovered. Stir in the Garam Masala and season to taste.
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