Ingredients
350g of Chicken breast, Cubed
tsp Olive Oil
1 tsp of mustard seeds
1 large onion, sliced
3 garlic cloves, crushed
1 can of low fat coconut milk
1 tsp of curry powder
salt and pepper
Marinade
1 tsp paprika
½ tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
Half a fresh lemon juice
½ tsp salt
50ml of cooled chicken stock
Preparation
- Mix all the marinade ingredients and throw in the chicken.
- The longer you marinade it for the better but you can use it after a few minutes.
- Heat the oil in a deep frying pan and add the mustard seeds.
- When they start to pop and jump about in the pan, add the onion and garlic and curry powder. - Cook until they're golden brown before adding the chicken and any extra paste from the marinade.
- Fry over a gentle heat for about 8 minutes before adding the coconut milk.
- Increase the heat slightly and bring to a simmer.
- Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary. Serve