RecipePrep10 minsCook25 minsServes4DifficultyEasy
Ingredients
- 2 tbsp Sun & Spice Signature Curry Blend
- 500g chicken breast, diced
- 400ml coconut milk
- 1 large onion, diced
- 2 cloves garlic, crushed
- 400g tin chopped tomatoes
- 2 tbsp vegetable oil
- 1 tsp salt
- Fresh coriander, to garnish
Products Used
Method
- Heat the oil in a large pan over medium heat. Cook the onion for 5 minutes until softened.
- Add the garlic and the Signature Curry Blend, stirring for 1 minute until the spices are fragrant and toasted.
- Add the diced chicken and cook for 3-4 minutes until the outside is sealed and coated in the spice mixture.
- Pour in the chopped tomatoes and coconut milk. Stir well and bring to a gentle simmer.
- Cover and cook for 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has reduced and thickened.
- Season with salt to taste, garnish with fresh coriander, and serve.
Tips
- The Signature Curry Blend contains a balanced mix of spices so you do not need to measure out individual spices. It is designed to deliver a complete curry flavour in one scoop.
- For a thicker sauce, remove the lid for the last 5 minutes and let it reduce.
- Double the batch and freeze individual portions for quick lunches throughout the week.
Serving Suggestions
Serve with steamed basmati rice, naan bread, or over baked sweet potatoes. A dollop of mango chutney or a squeeze of lime lifts the flavours beautifully.
