Friday, 3 October 2014

Coconut Chicken Curry

As the weather is starting to cool down warming dishes start to reappear on my meal plan. Curry is always a hit here and earlier in the week I made a coconut chicken curry which was super simple but really tasty. As I was sent some Carnation Cooking Creme in this months Degustabox(review coming soon) I decided to use it in place of cream to save on a few calories.

This would serve 2 adults.
2 chicken breasts, diced
1 onion,diced
1 pepper, diced
5 cloves of garlic(yes really!), chopped
1 potato, peeled and diced
1 tin of coconut milk
2 tablespoons curry powder
1 teaspoon sugar
2 tablespoons butter
100ml Carnation Cooking creme or double cream

Melt the butter over a low heat and then add the curry powder and mix the two. Add the coconut milk and stir.
While that is warming heat a little oil in a separate pan and cook the chicken, onion, pepper and garlic. Once the chicken is lightly browned and the onions softened add it all to the coconut milk mix along with the potato and stir together. Turn up the heat until it is simmering  before covering the pan and lowering the heat.
Cook for about 30 minutes, stirring every now and then. Taste the sauce and add sugar if more sweetness is needed.
Once you're happy with the taste stir in the cream and you're done!

Tasty Tuesdays on

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