Nothing like a curry to warm the cockles and this coconut butter chicken really hits the spot. It’s quick, easy and a delicious use of chicken from your Parcel.
1/4 cup butter chicken paste (supermarket brands are fine)
1 garlic clove - minced
2cm piece ginger - grated
400ml coconut milk
140g tomato paste
600g fresh free-range chicken - diced breast or thigh
1 tbs vegetable or coconut oil
Cooked rice or cauliflower rice to serve
- Heat oil in a large saucepan over medium-high heat. Add garlic and ginger and fry for 1 minute. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add 50ml water and cook, stirring occasionally, for 3 minutes or until water has evaporated and mixture has thickened.
- Add chicken and cook, stirring occasionally, for 3 minutes or until lightly browned.
- Add tomato paste and coconut milk. Stir and reduce heat to low and simmer, uncovered, for 15 minutes or until chicken is cooked through and sauce has thickened slightly.
- Divide rice among four bowls. Top with curry, season and serve.