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Ingredients
| 1 packet packet | Chicken Breast Chicken Breast | ||
| 2 tbsp tbsp | Butter Butter | ||
| 4 cloves clove | Garlic
Garlic (sliced) | ||
| 1 tbsp tbsp | Honey Honey | ||
| 2 tbsp tbsp | Curry Powder Curry Powder | ||
| 1 tbsp tbsp | Vegetable Oil Vegetable Oil | ||
| 1 tins tin | Coconut Milk Coconut Milk | ||
| 1 handfuls handful | Coriander
Coriander (chopped) | ||
| 1 | Onions
Onion (chopped) |
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Create new shopping listAmy's Chicken and Coconut Milk Curry
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Method
1. Place a large pan on a low heat and add the butter and oil. Cook the onions and garlic in the pan for 2 minutes, then add the curry powder and cook for a further 2 minutes.
2. Next, add the coconut milk and honey and bring to the boil. Taste the dish and season to your liking.
3. Now, add the diced chicken and cook for 10 minutes. Finish with the chopped coriander and then serve with some boiled rice.
Add some fresh red chilli for an extra hot curry.
