Mild South American curry

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 18
Servings 1


Serving Change
  • 30
    (2 tbsp) sunflower oil
  • 4
    large chicken breasts (on the bone)
  • 10
    (2 tsp) ground coriander
  • 4
    allspice berries, crushed
  • 1
    onion, finely chopped
  • 5
    (1 tsp) black peppercorns, ground
  • 1
    cinnamon stick
  • 1
    fresh red chilli, deseeded and finely chopped or a pinche of dried chilli flakes
  • 1
    piece of ginger, finely grated
  • 2
    cloves garlic, crushed
  • 1
    x 400g tin whole tomatoes, drained
  • 15
    (1 tbsp) tomato paste
  • 250
    (1 cup) coconut milk
  • sea salt flakes and freshly ground
  • black pepper
  • To serve:
  • coriander leaves
  • white rice


Using 15ml (1 tbsp) oil, brown the chicken breasts in a medium-sized saucepan at medium-high heat. Set aside on a plate lined with paper towel. Heat a non-stick frying pan over medium-high heat and dry-fry the coriander and allspice for a few seconds until they become fragrant. Add another tablespoon of oil to the saucepan you browned the chicken in and fry the onion until it is translucent.

Tip the dry-fried spices and the ground pepper into the saucepan and add the cinnamon stick, chilli, ginger and garlic. Fry for a minute or two. Add the tomatoes and tomato purée /span and let them simmer briefly, then add the coconut milk and stir to combine. Add the chicken and simmer for 20 minutes. Season to taste. Serve topped with fresh coriander leaves and white rice on the side.


Read more on: poultry  |  slow cook


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