Homestyle Indian chicken curry
Ingredients:
2 medium chicken breasts diced
1 jar of church farm Indian curry paste
1 tbsp ghee
1 can coconut milk
Cooked rice to serve
Yoghurt sauce:
1-4 c yoghurt
2 tbsp finely chopped parsley
1/2 tbsp apple cider vinegar
Salt and pepper
Mix together in a bowl
To serve: pickled onions, thinly sliced cucumber, extra chopped parsley
Method:
1. In a pan heat up ghee then add in curry paste and fry for 1-2 minutes or until fragrant, add in chicken and cook for 3-4 minutes.
2. Add in coconut milk and turn down to a simmer, simmer for 20-25 minutes or until the sauce has thickened and the chicken is cooked through.
3. Serve with rice and top with yoghurt sauce pickled onions, cucumber and parsley!
