Last updated on May 9th, 2018 at 11:37 am
This delicious, quick-and-easy stovetop recipe for Quick Chicken Curry tastes like it took hours to create but actually needs only 15 minutes to prepare.
4-6 chicken breasts
2 T (30 ml) flour
4 T (60 ml) canola oil
2 t (10 ml) Ina Paarman’s Garlic & Herb seasoning
1 large onion sliced in half rings
1 green or red bell pepper, diced
1 large ripe, red tomato, peeled and cubed
1 x 200ml Ina Paarman’s Tikka Curry Sauce
1/2 cup (125 ml) coconut milk or fresh cream
fresh coriander to garnish
Cube the chicken (+- 2cm x 2cm) and toss with flour while warming the oil in a large fry pan with a study base.
Stir-fry the chicken in two batches until browned but not cooked through. Remove chicken with a slotted spoon to a plate and season.
Stir-fry the onion and pepper until soft, glazed and aromatic. Add the chopped up tomato and cook for two minutes. Add Tikka sauce and coconut milk.
Return the chicken to the pan. Put a lid on and simmer gently for 5 minutes to blend all the flavours. Serve on a bed of Basmati rice garnished with fresh coriander.
By: Ina Paarman