Classic Kiwi Chicken Curry
- 3 chicken breasts, cut in 3cm pieces
- 2 onion, diced
- 4 garlic cloves, diced
- 1½ Tbsp ginger, grated
- 1 Tbsp coconut oil
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp turmeric
- 1/2tsp chilli powder
- 1 can of diced tomatoes (check that there is no added sugar)
- 1 tsp curry powder
- 1 cup peas, defrosted
- ¼ cup fresh coriander, chopped
Heat coconut oil in a pan on medium heat. Add onions, garlic, ginger and cover. Sweat for 5 minutes.
Remove lid and add all spices except curry powder. Sauté until fragrant – around 3 minutes.
Meanwhile, season the chicken pieces with salt and pepper.
Add chicken to the pan and lightly brown for 2 – 3 minutes on either side.
Add tomatoes, ½ cup water, curry powder. Stir well.
Simmer for 30 minutes.
Stir through peas and coriander.
Simmer for a further 2 minutes.
Serve on a bed of cauliflower rice (we also garnished with sliced almonds).
"Feed, Nourish, Value Yourself"