dinner · lunch · quick and easy · recipes

Chicken and Coconut Curry

Serves two

Olive oil for frying

2 chicken breasts, chopped into bite sized pieces

2 large handfuls of sliced mushrooms

1/2 tsp sea salt

200ml full fat coconut milk

1 tbsp mild curry powder

1 large handful of shredded unsweetened coconut

Warm the olive oil in a large frying pan and then add the chicken. Once it has browned, add the sliced mushrooms and sea salt.
Once the mushrooms are browned, add the coconut milk and curry powder and simmer gently until the chicken is completely cooked through (there should be no pink in the middle of the pieces).
Then add the shredded coconut (save a little to garnish the curry when you serve it), and mix in well, let it soften slightly.

Serve alone or with a fresh green salad.

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