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Ingredients
(Serves 4)
1 chicken breast, sliced
1 Spanish onion, sliced
1 red capsicum, sliced
1 green capsicum, sliced
½ cup fire roasted marinated red pepper strips
400ml tomato passata
3 tbsp curry powder
200ml chicken stock
½ cup lite desiccated coconut
1 clove of garlic, finely chopped
2 tbsp olive oil
Method
Heat a fry pan, add a splash of olive oil then fry the sliced capsicums, onions and garlic for 2-3 minutes.
Add the curry powder and coconut and stir for another 2 minutes.
Pour in the fire roasted peppers, stock and tomatoes, place on a lid and simmer for 20-25 minutes.
Slide in the sliced chicken, stir through and simmer for a further 10 minutes with the lid on.
Serve with besan flat bread.
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