- 1 tablespoon olive oil
- 3 chicken fillets
- 1 onion
- 4 cloves garlic
- 1 tablespoon fresh grated ginger
- 1/2 a cup broccoli florets
- 3 carrots
- 1 red chili pepper
- 1/4 cup (canned) diced tomatoes
- 1 tablespoon garam masala
- pinch of cayenne pepper
- few leaves of coriander
- 1 tablespoon turmeric
- 1 cinnamon stick
- 2 cans coconut milk
- 1 cup chicken stock (240 ml)
- handful mangetout (snow peas)
- a squeeze of lemon juice
- salt and pepper to liking
Kitchen equipment needed
- 1 big pan with a thick bottom
- Chefs knife
- Cutting board
- Vegetable peeler
Preparing the curry — 10 minutes
CLEAN and cut the two chicken fillets into strips. Finely dice the onion. You can click here to see how you can finely dice onions like a pro! MINCE the four garlic cloves. Dice and/or slice the carrot in pieces. Prepare 1 cup of chicken stock, this can be store-bought or preferrable home-made. Finely slice the red chili pepper.
Cooking the coconut chicken curry — 30 minutes
PLACE your big pan on medium-high heat. ADD 1 tablespoon of olive oil into the pan. Lightly saute the diced onions and minced garlic cloves. Bake the chicken strips for a few minutes until lightly colored. ADD in the sliced or diced carrots and let simmer for about 3 minutes. Add broccoli, ginger, a pinch of salt and pepper and mix together. Cook until softened, this can usually take up to 5 minutes.
ADD garam masala, cayenne pepper, turmeric, coriander, 1 cinnamon stick, chicken stock, coconut milk and another pinch of salt. MIX together, reduce heat to medium-low and let simmer for about 15 minutes. ADD the diced tomatoes and mangetout (snow peas) in the end to prevent them from overcooking.
Cook for another 5 minutes and add in the sliced red chili pepper. Season with more salt, pepper or herbs. Squeeze in some lemon juice for that extra freshness!
When you’re ready to serve, be sure to remove the cinnamon stick. Serve with (plain white) rice. Enjoy!