Equipment
- Mixing bowl
- Large kitchen knife
- Chopping board
- Steaming pot
- Heavy based frying pan
Ingredients
- 1 chicken breast
- 1 tablespoon corn flour
- 3 tablespoons curry powder Seperated into 1 and 2 tablespoons
- 270 ml coconut cream
- 1 carrot
- 1 brown onion
- 1 tablespoon brown sugar
- Pinch of salt
- Other seasonal vegetables as desired
- 3 tablespoon vegetable oil
Instructions
- Trim any large amounts of fat from the chicken and slice into thin bite size pieces and place in a mixing bowl.
- Add corn flour and 1 tablespoon of curry powder and combine until all the chicken is thoroughly coated. Set aside in the fridge for 1 hour.
- Peel and cut the onion in half through the top to bottom, and then in half again through the middle. Then cut into wedges and seperate the layers. Set aside.
- Slice or julienne the carrot and set aside. Prepare any other vegetables as required.
- Steam the carrots and any other vegetables for about 7 minutes.
- Heat a fry pan over a medium to high heat with 1 tablespoon of vegetable oil and cook the onion for about 5 minutues until they become semi-transparent. Remove and set aside.
- Add the rest of the oil, then brown off the chicken. This will take about 5 minutes.
- Replace the Onion and the steamed vegetables to the chicken and mix through.
- Lower the heat to a medium setting and add the coconut cream, sugar, the rest of the cuury powder and salt, then stir through and bring back to a simmer.Simmer for about 20 minutes, stirring occassionally.
- Taste test, and if needed add more curry powder for a more intense flavour.
- Server with white rice
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories
- 300kcal
- % Daily Value *
- Total Fat 24.6g
- 38%
- Total Carbohydrate 10.1g
- 4%
- Protein 12.7g
- 26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.