Ingredients
-
4 large chicken fillets
-
1 large onion
-
1 inch fresh ginger
-
2 garlic cloves
-
1 (14 ounce) can chopped tomatoes
-
1 (14 ounce) can coconut milk
-
1/2 teaspoon chili powder
-
1 teaspoon turmeric
-
1/2 teaspoon curry powder
-
1/2 teaspoon ground coriander
-
3 tablespoons vegetable oil
-
1 pinch salt
-
1/2 green chili pepper
-
1/2 red chili pepper
Instructions
- Finely chop the garlic, chilli's and ginger and fry for approx 1 minute in 2 tablespoons of the vegetable oil in a large wok / casserole dish.
- Finely chop the onion and add to the above, frying for 10 minutes until the onions are transparent. Be sure not to let them brown. Halfway through cooking, add the chilli powder, turmeric and curry powder.
- Add the tomatoes and simmer for 5 minutes.
- Add the coconut milk and simmer for approx 20 minutes Carefully season, if required.
- Slice/chop the chicken and fry in the remaining oil in a separate pan along with the ground coriander. When the meat is sealed, add it to the above sauce and let it cook for a further 30 minutes on a low heat.
- If the sauce needs to be thickened, simply add cream or mix a teaspoon of cornflour with a drop of milk and add to the sauce.