This curry recipe is easy to make and uses all-natural ingredients. It's gluten free and can easily be made vegetarian by simply not including meat.
|2 tbsp||curry paste|
|1||Maple Leaf Prime chicken breast, cut into cubes|
|1 cup||frozen peas|
|2||cloves garlic, crushed|
|1 cup||coconut milk|
|1||red pepper, chopped|
|1 cup||rice (basmati or jasmin)|
SAUTEE onions and garlic in a big pot (which will be used to hold all the ingredients). At the same time in a separate saucepan, cook the chicken cubes until they are cooked through.
ADD water, curry paste, chicken, chickpeas, frozen peas, tomatoes, cumin, red pepper, broccoli, and coconut milk to the pot and cook for 40 minutes.
STIR every minute or two for the first 10 minutes. After that, stir once every 10 minutes for 20 minutes (30 minutes total cooking time).
COOK 1 cup rice while the curry cooks. Use vegetable/chicken stock instead of water for a different flavour.
SIMMER the pot of curry on low heat for 10 minutes stirring occasionally.
For extra spice, add 1 tsp of chili flakes.
To make the meal vegetarian, do not include chicken. On the other hand, substitute shrimp, beef or pork for the chicken (you can also add in multiple meats).
Add remove vegetables as you see fit. This is a great way to customize the meal for yourself.
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