A delicious take on everyone’s favourite recipe – fragrant Chicken Curry

an onion
tomato paste (one of those little cans)
ginger (I used ground, but fresh would be better)
coriander (also used ground here, but again, fresh would be better)
chicken breasts
1/2 a can of chopped tomatoes
1 tbs curry paste
chicken masala spice
6 tbs yoghurt (plus extra for serving)
can of coconut milk
large cinnamon stick
pinch of nutmeg
3 tbs of coconut
basmati rice

How To
First chop up your onions and fry them in some butter, add a tablespoon or so of ginger, coriander and coat then onions. Add the tomato paste and stir till your onions are fully coated and dont let your tomato burn so keep your heat on medium. Take off the stove and set aside.

Cut up your chicken and brown it in about a tablespoon of dinner, once its no longer pink add your tomato/onion mix. Add a tablespoon of curry paste (or more if you are really into hot food – a tablespoon was already too burny for me, but I am a total baby about hot food) and the chicken masala spice. Pour in the canned tomatoes and the yoghurt and continue to stir. Add the coconut milk, cinnamon stick, nutmeg and leave to simmer for about 10 minutes.

Add in the coconut and serve with your rice!

I served it with a tablespoon of yoghurt and a bit of peach chutney.

Recipe provided by Lexi & Kyla from Whisking It – share plant based, healthy recipes and information to help everyone make healthier (and more delicious) choices every day. Being healthy doesn’t have to be hard! If you would like to get in touch you can contact us on [email protected] or 0718925751.

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