Chicken & red pepper curry.
An easy coconut milk based curry sauce,
- 2 large chicken breast fillets
- 1 tbsp olive oil
- 1 onion
- 1 red pepper
- 1 green pepper
- 1 glove garlic crushed
- 1 small piece ginger crushed
- 1 can coconut milk
- 1 can chopped tomatoes
- 1 tbsp fresh coriander leaves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garam marsala
- 1 tsp chilli powder
- 1 tsp turmeric powder
Slice up the onions, peppers. Slice up the chicken breasts into smaller strips.
Add oil to pan and add onion, garlic and ginger. Fry for a few minutes as onion softens.
Next add peppers, spices and chicken pieces.
Add coconut milk and tin tomatoes and heat over a low heat until chicken is cooked through.
When chicken cooked, add chopped coriander just before serving.
Serve with brown rice and mango chutney as a side accompaniment.
You can use a pre-made curry powder for convenience instead of the individual spices, however, it's worth using the individual spices, as you can add or adjust the heat to your liking.