Chicken Curry
Ambassador Dawn Boyle offers up one of her favourite Fall curry dishes, to warm up even the chilliest of winter nights! Give it a try!
Ingredients
- 1 tbsp coconut oil
- 2 medium onions
- 2 tomatoes, diced or canned
- 5 garlic cloves, crushed
- 1 inch ginger root peeled and diced
- pinch salt
- 2 red or green chillies diced
- 2-3 fresh coriander chopped
- 1/2 tsp turmeric
- 1 tsp garam masala
- 4 chicken breast fillets cut into small pieces
- 1/2 cup cup boiling water
Instructions
- Heat oil in a skillet set on medium heat. Sauté onions, garlic tomatoes, garlic, ginger and salt for 5 minutes. Stir in chillies.
- Stir in coriander, turmeric and garam masala. let cook for about 5 minutes. Add chicken and a little bit of hot water for it to cook.
- Add more hot water to thicken sauce. Keeping in mind that when the curry has cooled down sauce will thicken even more. Let simmer for 20 25 minutes.
- Serve over rice, or add sweet potatoes.
Notes
Calories :280 Total fats 8 g Saturated fat 5 g Trans fat 0 cholesterol 110 mg sodium 110 mg total carbohydrates 8 g dietary fibre 2 g sugars 3 g protein 41 g iron 2 g
