Coconut Chicken Curry
Introduction
- Prep time
- 15 Minutes
- Cooking time
- 15 Minutes
- Serves
- Serves 4
- Summary
- Ingredients:
- 2tbsp vegetable oil
- 500g chicken fillets,
- cut into large chunks
- 1 red onion, thickly sliced
- 2 garlic cloves, crushed
- ½ jar Mango & Aubergine Chutney
- ¼tsp chilli flakes
- 400ml coconut milk
- 1tbsp cornflour
Cooking Method
In a non-stick frying pan on a medium high heat, add half of the oil and cook the chicken until golden. Remove and set aside.
Add the remaining oil to the pan and cook the onion for 2-3 minutes, until softened. Add the garlic and chilli flakes
and cook for another minute. Add the Aubergine & Mango Chutney to the pan. Then, add the coconut milk and chicken.Mix the cornflour with a little of the coconut milk and add to the pan.
Bring to the boil before simmering for 10 minutes, or until the chicken is cooked through and sauce has thickened.
Serve with rice or naan bread.
