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Coconut Curry

 

Ingredients

Rashida Manuel

  • 1Kg chicken Fillet Breast
  • 2 Tablespoons Oil/Sunflower
  • 1 Teaspoon salt/or to taste
  • 1 Tablespoon Eleven in One Masala/Spice Mecca
  • 1 Teaspoon Cumin/Jeera
  • 1 Tablespoon Leafmasala
  • 1/2 Teaspoon Chillie Powder
  • 1/2 Teaspoon Crushed Chillies
  • 8 to 10 Fresh Curry Leaves
  • 1 Heaped Tablespoon of crushed Garlic
  • 1 Tin of Tomato Puree
  • 1 Small Tin of Tomato Paste
  • 1 Tin of Coconut Cream
  • 2 to 3 Tablespoons of Sugar
  • 1Kg Tastic Basmati Rice
  • 1x250g Choice Butter
  • 1Kg Cake Flour
  • 1 Cup of Sunflower oil
  • 1x500g packet of Tagliatelle Pasta

Method

Prepare rooties 10min

  1. Cut chicken in strips
  2. Warm oil in pot
  3. Add chicken strips and lightly brown
  4. Add all spices and as well as garlic
  5. Add little water and simmer for 5 minutes to let spices cook through
  6. Add tomato puree and paste and stir
  7. Cook for further 10 min
  8. Finally add coconut cream and sugar
  9. Simmer for further 10min until ready to serve.
  10. Serve with rice/rooties/pasta

While food is cooking make accompanying side dishes.

  • Cook rice for 15min
  • Cook Pasta for 15min
  • Fry rooties 10min