Chicken curry

Serves: 2

Ingredients

• 1 tablespoon of olive oil

• 2 chicken breasts (no skin)

• 1/2 teaspoon cinnamon

• 1/2 teaspoon turmeric

• 1 red chilli (if desired, finely chopped)

• 1 teaspoon yellow mustard powder

• ½ teaspoon ginger powder

• 2 teaspoons cumin

• 2 teaspoons coriander seeds (crushed)

• 3 cloves of garlic (crushed)

• 2 onions (chopped)

• 1 can of coconut milk

• ½ Kallo reduced salt vegetable stock cube dissolved in 250ml of boiled water.  

Method

• Heat the oil in the pan.

• Add the chicken breast and cook very briefly on each side. Remove from the pan.

• Mix the onion, spices and garlic. Fry until the onion is soft.

• Add 210ml of stock cube and the coconut milk.

• Add back the chicken and cook until the chicken is ready (20-30 minutes)

• Serve with brown rice and green leafy vegetables or a green salad.