Coconut Chicken Curry
Tender chicken cooked in a flavorful coconut cream sauce
Servings: 4
Ingredients
- 500 gram chicken breasts (about 4 breasts) cut into small cubes
- 1&1/2 tbsp tandoori paste I used Aminas
- 2 tbsp chopped coriander
- 2 tbsp light olive oil
- 1 tspn butter ghee
- 2 tspn ginger/garlic paste
- 2 green chillies roughly chopped
- 1 large onion roughly chopped
- 50 gram/3 tbsp tomato paste
- 1/2 tspn sugar
- 1&1/2 cup sugar snap peas
- 1 cup coconut cream
- salt
Instructions
- Marinate the chicken breasts with the Tandoori paste and coriander. Season with salt and refrigerate for half an hour
- Add the chopped onion, chillies and ginger/garlic paste to a blender and blend until it forms a smooth paste. You can use a stick blender too
- Heat the teaspoon of ghee. Add the onion mixture to it and allow it to cook for 2 minutes
- Add the tomato paste and coconut cream and allow it to cook for 10 minutes until sauce thickens. Add the sugar and season with salt.
- In the last 4 minutes add the sugar snap peas to the sauce
- In another large pan heat two tablespoon light olive oil and flash fry the chicken, a minute on each side. Doesn't have to be fully cooked as it will cook further in the sauce
- Once the sugar snap peas is cooked, tender but must still have a crunch add the chicken and heat through for a minute and turn off the heat
- Serve hot with naan bread or basmati rice
