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Ingredients
1 kg chicken pieces
1 Spanish onion
1 red capsicum
1 green capsicum
200g mushroom
1 stick of celery
1 carrot
2 medium potatoes
4 tsp curry powder
1 small tin chopped tomatoes
1 tin coconut cream
Olive oil
Method
Chop all vegetables into a 2 cm dice.
Heat a wok or large saucepan add 3 tbsp olive oil and fry the chicken until crispy then stir through the curry powder and cook for 3 minutes then toss in the vegetables until they start to soften.
Pour in the tinned tomatoes and coconut cream into the curry and bring to a boil and simmer for ½ an hour.
Serve on steamed rice.
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