Quick chicken curry

By admin
18 May 2011

Serves 4

6 chicken pieces salt and freshly ground black pepper 20 ml olive oil 10 ml garam masala 5 ml turmeric 5 ml ground cumin 3 ml ground coriander 1 onion 2 cloves of garlic 1 can (400 ml) coconut milk a handful of fresh coriander

Season the chicken with salt and pepper.

Find love now! Click here. Heat half the olive oil in a saucepan and brown the chicken pieces.

Remove from the pan.

Heat the remaining oil and stir-fry the garam masala, turmeric, cumin and coriander for a few minutes.

Add the onion and garlic to the spice mixture and fry gently.

Return the chicken pieces to the pan and stir to coat with the spice mixture.

Add the coconut milk and bring the mixture to the boil.

Reduce the heat and simmer for 20-25 minutes or until done.

Garnish with fresh coriander and serve with rice.

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