Chicken Curry

Chicken Curry

Chicken Curry

Creamy and mild this Coconut Chicken Curry recipe by MyFussyEater will go down a treat with the whole family.

  • Prep Time 30 min
  • Cook Time 20 min

Ingredients

  • 20 g flaked almonds
  • 1 tsp Flora Dairy Free Coconut & Almond (15 g)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1/2 tsp grated fresh ginger
  • 1 tsp ground coriander
  • 1/2 tsp mild curry powder
  • 1/2 tsp ground fresh turmeric
  • 1/2 tsp ground cumin
  • 500 g diced chicken breast
  • 300 ml light coconut milk + 50 ml semi-skimmed milk
  • 1/2 tsp cornflour
  • 150 g fresh baby spinach

Directions

  1. Add the flaked almonds to a dry pan and cook for a couple of minutes until toasted and then remove and set aside.
  2. Add the Flora Coconut & Almond to the pan and melt over a medium heat. Add the chopped onion and then cook for 3-4 minutes until the onions are soft. Add the garlic and ginger and cook for another couple of minutes.
  3. Next add the spices and stir quickly until all the onions are coated in the spices. Add in the chicken pieces and fry for 3-4 minutes before adding the coconut milk. Bring to the boil and then reduce to a simmer. Leave to cook for 15-20 minutes.
  4. Once the chicken has cooked through remove a few tablespoons of the cooking liquid and place in a small jug or mug with the cornflour. Mix quickly with a fork until all the lumps have disappeared and then return to the pan, stirring well.
  5. Add the baby spinach and cook for another couple of minutes until the spinach has wilted.
  6. Serve with boiled rice and garnish with the toasted flaked almonds and some chopped fresh coriander.
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