Thursday, 16 October 2014

Coconut Curry Chicken

2 Chicken breasts (about 1lb - cut in cubes)
1 medium size green pepper (chopped)
1 medium size red bell pepper (chopped)
1 medium size tomato (chopped)
1 small onion bulb (chopped)
1 tablespoon minced garlic
1 tablespoon tomato paste
1 cup coconut milk
1 chicken stock cube
1 teaspoon curry powder
Vegetable oil
Salt and Pepper to taste

Add some vegetable oil to a skillet, add the garlic and onions and sautee for about 1 minute.

Add the chicken and season with salt, pepper, curry powder and stock cube. Toss the chicken in the skillet till it turns white (about 5 minutes).

Add coconut milk to the chicken.

Then add the tomato paste.

Stir until the tomato paste is well combined and then allow the sauce to thicken (about 3minutes).

Add the sliced bell peppers and the onions (if you have any left overs).

Mix all the ingredients in and serve over white/brown rice. ENJOY!!!