Mild Chicken Curry
By imposter88
0 Picture
Ingredients
- Olive oil
- 4 chicken breasts, diced
- 1 tsp mustard seeds
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 tin coconut milk (ideally reduced fat)
- Marinade:
- 1 tsp paprika
- 1/2 tsp turmeric
- 1 1/2 tsp coriander
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp lemon juice
- 75ml water
Details
servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Mix the marinade together in a bowl, add the chopped chicken and stir well, leaving it coated in the marinade ideally for 30 minutes or more, covered in the fridge.
Step 2
Heat the oil and when hot, add the mustard seeds until they start popping. Add the onion and garlic and fry until softened, stirring constantly.
Step 3
Add the chicken, marinade and all, to the pan and brown on a medium heat for about 5-7 minutes. Do not overcook.
Step 4
Add the coconut milk, stir well and bring to a boil, then turn down to a simmer. Cover and cook for a further 10 minutes and serve, checking the chicken is cooked through thoroughly, with white rice and mango chutney.
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