Chicken & coconut curry

Yield: 4 Servings

Measure Ingredient
450.00 gram Chicken breasts - skinned and diced; (1lb)
\N \N 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
\N \N Salt to taste

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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