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Chicken Curry

Tender chicken strips in a rich, aromatic curry sauce with coconut milk and fresh coriander. A delightful blend of spices and flavours.

Serves

Prep Time

Cook Time

Ingredients

Method

Peel and finely chop the onion and ginger. Cut the chicken breasts into strips. Zest and press the lime. Rinse and chop the coriander.
Heat the stewpot over a medium heat and wait until the Thermal-Signal has turned completely solid red. Pour in the oil and fry the onions, ginger and curry paste for 2 minutes without browning them.
Add the chicken and brown for 5 minutes on a high heat.
Add the chopped tomatoes, coconut milk, salt and pepper. Cover the stewpot and leave to cook for 20 minutes.
Add the zest, lemon juice and cornstarch. Leave to reduce for 2 minutes.
Serve sprinkled with coriander.

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