Creamy coconut curry
|30.00 ml||fresh chillies — 573|
|1.00||spring onions — chopped|
|2.00||garlic — cloves, crushed|
|400.00 g||lamb — leg, chicken breast fillets, cubed|
|60.00 ml||curry powder — medium|
|1.00||tinned tomatoes — chopped|
|1.00||coconut cream — tinned|
Heat the oil in a large saucepan and sauté the onions and garlic.
Add the lamb or chicken, and cook until browned.
Add the curry powder and turmeric, and stir over the heat for two minutes, then add the tomatoes. Simmer for 25 to 30 minutes or until the meat is tender.
Stir in the coconut cream and heat through.
Serve with rice and poppadoms, garnished with fresh coriander.
Curries are perfect for winter. They can be made in advance and usually taste even better the following day.